Baked Parmesan Pork Chops Recipe - Creations by Kara (2024)

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Home » Recipe Index » Main Dish: Pork » Parmesan Crusted Baked Pork Chops

January 6, 2014 by Kara Cook 25 Comments

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Simple recipe for Baked Parmesan Pork Chops. Nice and crunchy on the outside, juicy on the inside. One of the tastiest pork chop recipes ever!

It is crazy to me that for years I avoided making pork chops. Now we love them! I posted a recipe last year for baked pork chops, and they were a huge hit with my family. These are similar, but have an Italian flair. And lots more Parmesan cheese, which I love! It gives the pork chops a really flavorful crunchy crust. So yummy!

If your family likes pork chops, you should give this recipe a try! Just make sure you don’t over-bake them, because dry pork chops are not awesome.
This recipe is so simple. You just dip the pork chops in an egg mixture, then dip them in bread crumbs that have been seasoned with parmesan and all kinds of yummy ingredients. Then brown in a skillet and bake till done. So easy, but oh so very yummy!

BAKED PARMESAN PORK CHOPS

Yield: 4 servings

Parmesan Crusted Baked Pork Chops

Juicy baked pork chops with a crispy parmesan crust.

Prep Time10 minutes

Cook Time35 minutes

Total Time45 minutes

Ingredients

4 boneless pork chops
1 egg
1 Tbsp water
1/3 cup Italian seasoned bread crumbs
1/3 cup Parmesan cheese (I used freshly grated Parmesan)
1/4 tsp pepper
1/8 tsp paprika
1 tsp dried parsley flakes
1/2 tsp garlic powder
2 Tbsp olive oil

Instructions

Whisk together egg and water in a shallow dish. In another shallow dish, mix together bread crumbs, cheese, pepper, paprika, parsley, and garlic powder.
Heat a skillet to medium hot. Dip pork chops in egg mixture, then in crumb mixture.
Brown each side in olive oil in the hot skillet. (It takes 3-5 minutes per side.)
Place pork chops in a 9x13" pan. Bake at 350° for about 30 minutes, or until pork chops are done. (A meat thermometer should read 145°.)

Notes

Recipe adapted from Lil' Luna

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 466Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 156mgSodium: 418mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 42g

Did you make this recipe?

Leave a comment below and pin the recipe to Pinterest!

Here are some other yummy pork recipes you’ll love!

Honey Maple Crock Pot Pork Tenderloin

Ranch Crock Pot Pork Chops
Crock Pot Cafe Rio Mexican Pork

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Reader Interactions

Comments

Diane
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November 17, 2018 at 8:53 am
I’m trying to open this recipe and it just keeps going to a new page of different pictures – extremely frustrating!
Reply
- Kara Cook
  November 17, 2018 at 9:27 pm
  So sorry Diane – for some reason the page wasn’t displaying correctly. I’ve updated it, so it should work just fine now!
  Reply
Margaret A
September 25, 2018 at 1:01 am
This would be just as excellent with chicken.
And for an added extra flavor use pad thai noodles.
Reply
Pat
May 25, 2015 at 3:01 pm
These look like great recipes. Thank you so much for sharing.
Reply
Amberjane
February 9, 2015 at 11:30 am
These look so good I have included them in my menu planning Monday post – can’t wait to try them 🙂
Reply
Amy Smith
December 16, 2014 at 5:03 pm
I didnt know what to feed my family tonight…so I sat in the parking lot of the grocery store, pulled up pinterest and this recipe caught my eye. So far so good on preparing them. They are now cooking in the oven and I will update you when done. 🙂
Reply
Stacy @Stacy Makes Cents
September 12, 2014 at 7:00 am
These were EXCELLENT!!!! I did not fry mine, as I always seem to mess stuff up when I fry it. So I just baked at 375 for about 30 minutes and then turned the oven off and let them stay in there about another 10 minutes. They got nice and crispy on the edges. Yummy!
Reply
Stephanie
September 8, 2014 at 12:20 pm
Delicious! Pork chops were between 1/4″ -1/2″ thick, I sprayed the tin foil on a cookie sheet since I made 8 of them, and chilled them in the pan for about 20 minutes until I was ready to fry them. I baked them for about 25 minutes and checked for clear juices. There was no need to turn them over and they turned out perfect, juicy and tender. Family loved them and I will definitely make them again.
Reply
Kirsten
September 1, 2014 at 7:28 pm
Would this taste good with country gravy?
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Reply
Charlene Perroni
August 5, 2014 at 5:07 am
If you coating is falling off when you brown the meat, pat the pork chops dry before you bread this. Drying off the meat prevents steam from forming between the meat and the breading.
Reply
- Kara
  August 5, 2014 at 9:57 am
  Thanks for the great tip Charlene!
  Reply
Jennifer
July 23, 2014 at 6:04 pm
Made these tonight & they were delicious!! The only suggestion I have is after browning and placing them on your baking pan put a baking rack underneath if you have one because they got a little soggy would probably help stay crunchy. I also reduced the cooking time a little cause my chops were smaller.
Reply
- Kara
  August 1, 2014 at 8:03 am
  That is a great idea Jennifer! I do that with my baked chicken all the time!
  Reply
Katie
June 16, 2014 at 10:11 pm
I made these tonight and I have to say they are the best pork chops I’ve ever had in my life!!!!! I used thin cut pork chops and reduced the bake time to 22 minutes. Very moist! I had no issues with the coating staying on while browning. Looking forward to checking out more recipes on this site. Thank you!
Reply
Andi
June 5, 2014 at 6:34 pm
We loved this for pork chops, made this tonight and very good, I put the olive oil in the pan and when I flipped them the topping stayed on but when I was checking the other side the topping did stick to the pan, so I used a spatula and lifted it all together to the plate. Tasted great will be keeping this recipe thanks, Andi
Reply
Renee @ Two in the Kitchen
February 17, 2014 at 7:48 pm
I just saw these on My Recipe Magic. They look Yummy!!
Reply
Judy
February 16, 2014 at 2:59 pm
If you spray them with the olive oil and bake them at 375, you won’t have to brown them. I bake them on non stick foil.
Reply
- Kara
  February 17, 2014 at 3:18 pm
  Thanks for the tip Judy!
  Reply
- Debbie
  May 6, 2015 at 5:28 am
  Parchment paper works really well also!
  Reply
  - Kara
    May 6, 2015 at 7:29 am
    Thanks for the tip Debbie!
    Reply
Wendy
February 3, 2014 at 12:10 pm
I plan to try this recipe tonight. It looks super easy. Thank you for sharing it.
Reply
rhc
January 29, 2014 at 4:49 pm
All my breading stuck to the non-stick oiled pan and didn’t make it to the oven part of the recipe – any tips? Did I have the heat too high?
Reply
- Anonymous
  February 15, 2014 at 5:09 pm
  Use equal parts of butter and olive oil to fry them in and keep temp at Med heat
  Reply
- gregory zollo
  March 29, 2014 at 9:35 am
  after you bread the meat-put on a plate with tooth picks inserted and tent with plastic wrap–put in the refrigerator for a half hour so the topping sets-then it should not fall off or stick!
  Reply
- Charity
  February 11, 2017 at 12:53 pm
  Make sure your pan is hot before you add them to the pan.
  Reply