Go Back
Baked Parmesan Pork Chops with mashed potatoes and green beans
Print Recipe
5 stars from 1 review

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.
Author: Donna Elick
Servings: 4
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

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.

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