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

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.

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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Print

Parmesan Baked Pork Chops

Crispy Parmesan Baked Pork Chops are tender and juicy, cooked in 20 minutes with just one skillet! Fast, easy, and family-friendly to boot.

Course Main

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 336cal

Author Donna Elick

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 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, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper. Stir to combine evenly.
• COAT PORK: Press each of the 4 boneless pork chops 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.

Notes

Make-Ahead: The Parmesan coating can be mixed up to 24 hours ahead and stored covered at room temperature.

Storage: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 325°F oven for 10 to 12 minutes, until warmed through. Avoid the microwave to keep the crust crisp.

Freezing: Freeze cooked pork chops for up to 2 months. Thaw overnight in the refrigerator before reheating.

Thickness Tip: This recipe is written for 1-inch boneless pork chops. Thicker chops will need additional baking time.

Nutrition

Serving: 1 | Calories: 336cal | Carbohydrates: 7g | Protein: 33g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 311mg | Sugar: 1g | Fiber: 1g | Calcium: 99mg | Iron: 1mg

Originally published September 2018, updated and republished February 2026

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