When you’re craving something crunchy, cheesy, and comforting—but not deep-fried—Parmesan Baked Pork Chops hit the mark every time. These juicy chops get coated in a savory breadcrumb-Parmesan crust and baked until golden and crisp. No splatter, no mess, just a satisfying, fuss-free dinner that feels gourmet.
Perfect for weeknights or impressing dinner guests, this easy dish delivers flavor and texture without hours in the kitchen.
Why I Love This Recipe
This dish is one of those “looks fancy, but takes 10 minutes to prep” wins. You get all the goodness of a crispy cutlet without needing to fry anything—and the oven does all the work.
Here’s what makes these Parmesan Pork Chops a regular on my table:
- The coating is crunchy and cheesy with every bite.
- They’re baked, not fried, which means less mess and less grease.
- It’s a one-pan dinner with minimal cleanup.
- You can easily pair them with sides you already have on hand.
Ingredients
- 4 boneless pork chops (about 1-inch thick)
- 1 cup grated Parmesan cheese
- 1 cup Italian-style breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- 2 eggs
- Olive oil spray or drizzle
Swaps & Notes
- Bone-in chops? No problem—just increase the baking time slightly.
- No Italian breadcrumbs? Add dried Italian herbs to plain breadcrumbs.
- Air fryer method: Cook at 400°F for 14–16 minutes, flipping halfway.
- Want a spicy kick? Add a pinch of cayenne or red pepper flakes to the coating.
Instructions
- Preheat and prep
Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly grease it (or use parchment paper). - Set up dredging stations
In one shallow bowl, whisk the eggs.
In another bowl, combine Parmesan, breadcrumbs, garlic powder, paprika, and black pepper. - Coat the pork chops
Dip each pork chop into the egg, then press it into the breadcrumb-Parmesan mix, coating all sides well. - Bake
Arrange chops on your baking sheet. Lightly spray or drizzle the tops with olive oil.
Bake for 25–30 minutes, flipping once halfway through. They’re done when the crust is golden and the internal temp reaches 145°F (63°C). - Rest and serve
Let the pork chops rest for 5 minutes before serving to lock in those juices.
Tips for Success
- Pat your pork chops dry before coating to help the crust stick better.
- Use freshly grated Parmesan for the best flavor and melt.
- For extra crunch, bake on a wire rack over the sheet pan.
Serving Suggestions & Pairings
These crispy Parmesan pork chops pair perfectly with:
- Mashed potatoes or roasted veggies (like carrots or Brussels sprouts)
- Mac & cheese for extra indulgence
- A bright drink like this Blueberry Lemonade
- For a bold side dish pairing, try this Dorito Casserole
Storage & Leftover Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: For best texture, reheat in a 375°F oven or air fryer for 5–8 minutes.
- Freeze: Wrap tightly in foil or plastic and freeze for up to 2 months. Thaw and bake until warmed through.
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Final Thoughts
These Parmesan Baked Pork Chops are the ultimate “effortless elegance” dinner—crispy on the outside, tender on the inside, and packed with cheesy flavor. You’ll be surprised how quickly they come together and how fast they disappear from the plate.
If you try them out, don’t forget to tag @chefmaniac or drop a comment—I love seeing your creations and how you make them your own.
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