Parmesan Baked Pork Chops
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Golden, crusty cheese on the outside. Juicy, tender pork on the inside. These Parmesan Baked Pork Chops are weeknight simple but don’t taste like it. The cheese and breadcrumbs form a savory crust that browns beautifully in the skillet, then the oven finishes the job gently. Each bite is juicy and tender, no matter the thickness. Baked parmesan crusted pork chops are salty, garlicky, just a little smoky… and somehow still light enough to go back for another bite.
Table of Contents
WHY YOU’LL LOVE BAKED PORK CHOPS WITH PARMESAN CHEESE
- Crispy crust without frying
- Juicy pork, not dry or tough
- Fast enough for weeknights
- One skillet, no mess
- Family-friendly but not boring
Parmesan Baked Pork Chops
This is one of those recipes I’ve been making forever. It’s simple. It’s reliable. It doesn’t ask much of you.
A skillet does the heavy lifting first. That crust sets, the cheese melts, and everything smells incredible. Then the oven takes over and finishes things gently… which is how each parmesan pork chop stays juicy.
Don’t rush the sear. Don’t skip the rest.
Baked parmesan pork chops look like more work than they are, which is honestly my favorite kind of dinner. Put ’em on the table with something green and call it a win.
INGREDIENT NOTES
- Boneless Pork Chops: One-inch thick is ideal for juicy results. Thinner cutlets sear faster, while thicker chops will need extra time in the oven.
- Grated Parmesan: Use finely grated, not shredded. It melts and browns better and sticks to the surface better too.
- Italian Breadcrumbs: Already seasoned, so you don’t need to drag out an armful of spice jars.
- Smoked Paprika: Subtle, but it adds depth. Regular paprika works for less heat.
- Olive Oil: Helps the crust brown evenly without burning.
VARIATIONS
Italian Herb: Add dried oregano or basil to the breadcrumb coating.
Spicy: Include a pinch of red pepper flakes.
Lemon Parmesan: Finish each parmesan pork chop with lemon zest after baking.
Panko Swap: Use panko breadcrumbs (plus a pinch of Italian seasoning) for a crunchier crust.
Bone-In Chops: Prepare the same, then add a few extra minutes to the bake time.
Air Fryer Finish: Sear first, then air fry at 350°F until done.
SERVING SUGGESTIONS
- Pair parmesan baked pork chops with mashed potatoes or rice.
- Spoon pan drippings over the top.
- Add a simple green salad or some roasted vegetables.
- Great with lemon pasta or cacio e pepe.
BAKED PARMESAN CRUSTED PORK CHOPS FAQ
You can, but the crust won’t be nearly as good! Best to place a wire rack over a baking sheet so the bottom doesn’t get soggy. And increase the baking time by a few minutes.
Always check the internal temperature when cooking pork. It should reach 145°F in the thickest part. Then, rest for a few minutes before slicing.
It keeps all those yummy juices inside the meat instead of on the plate.
You can mix the breadcrumb coating the day before, but the texture is best when you sear and bake these just before serving.
That said, leftovers will keep for up to 3 days in the fridge. Reheat in the oven or air fryer to crisp the crust back up.
This recipe for baked pork chops with parmesan cheese works because it uses heat in stages.
A stovetop sear melts the parmesan just enough to bond it to the breadcrumbs and pork. That creates a crust that can actually survive the oven.
The oven heat then cooks the pork evenly without drying it out, which is especially important with lean cuts.
Pulling the pork at 145°F and letting it rest matters too. As the meat cools slightly, the juices redistribute instead of spilling out.
The result is pork that stays moist and tender, with a crust that still has bite. Simple steps. Very intentional results.
DONNA’S PRO TIPS
- Pat pork chops dry before coating so the breadcrumb mixture doesn’t slide off.
- Firmly press the coating onto the pork to help it stick.
- Let the oil get hot before searing, or it will simply absorb into the crust.
- Flip gently to keep the crust intact.
- Rest before slicing… always!! Too soon, and all the juices will leak out.
- Warm leftovers in the oven or air fryer to keep the coating crisp.
TOOLS NEEDED
- Oven-Safe Skillet: Cast iron or heavy stainless steel works best.
- Shallow Bowl: For easy coating.
- Tongs: Safer, cleaner flipping.
- Instant-Read Thermometer: Takes the guesswork out of cooking pork.
- Cutting Board: For resting before serving.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- One-inch chops work best
- Finely grated Parmesan matters
- Sear first for crust
- Oven finishes gently
- 145°F is the target
- Rest before serving
- Crispy outside, juicy inside
Parmesan Baked Pork Chops
Ingredients
- 1/3 cup grated Parmesan cheese
- 3 tablespoons Italian breadcrumbs
- 1/4 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 boneless pork chops, about 1-inch thick
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- PREP OVEN AND PAN: Preheat the oven to 350°F. Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons extra virgin olive oil.
- MIX COATING: In a shallow bowl, add ⅓ cup grated Parmesan cheese, 3 tablespoons Italian breadcrumbs, ¼ teaspoon smoked paprika, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, and ¼ teaspoon fresh ground black pepper. Stir to combine evenly.
- COAT PORK: Press each pork chop firmly into the Parmesan mixture, coating all sides well.
- SEAR: Place the coated pork chops into the hot skillet. Cook for 3 to 4 minutes per side, until golden brown and crusted.
- BAKE: Transfer the skillet to the oven. Bake for 12 to 15 minutes, until the pork reaches an internal temperature of 145°F in the thickest part.
- REST AND SERVE: Remove from the oven and let rest for 3 minutes before serving to keep the pork juicy.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2018, updated and republished February 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Do you think Italian Style Panko crumbs would work for a crispier coating?
This is delicious! It turned out great and the pork was very moist.