Easy Baked Parmesan Pork Chops
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
8
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Calories
645 kcal
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Course
Main Course
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Cuisine
American
Easy Baked Parmesan Pork Chops
Description
The pork chops are first marinated in a paste of garlic, lemon juice and zest, Dijon mustard, mayonnaise, Adobo seasoning, cayenne, and black pepper. This marinade permeates the meat, enhancing moisture and flavor. After marinating at least 20 minutes, the chops are coated with a breadcrumb mixture of Italian-style panko, grated Parmesan, and dried parsley, then baked to develop a golden crust while keeping a tender center.
The accompanying couscous salad is prepared by cooking couscous in butter and chicken-flavored bouillon, then fluffing it to prevent clumps. A fig vinaigrette of fig preserves, olive oil, white wine vinegar, black pepper, and kosher salt is whisked together to dress the couscous. The salad is finished with sliced almonds, halved cherry tomatoes, chopped scallions, and fresh cilantro or flat-leaf parsley, offering fresh textures and sweet, tangy, and nutty flavors that balance the savory pork.
This meal combines the richness and crunch of the crusted pork with a vibrant, slightly sweet salad. It is suitable for a filling main dish where layered flavors and textures create interest.
Storage directions emphasize cooling leftovers separately in airtight containers. Pork chops keep refrigerated 3-4 days; couscous salad 2-3 days. The pork can be reheated in a 350°F oven for 10-15 minutes and covered with foil to maintain moisture, while the salad is best eaten at room temperature or chilled. Freezing the cooked pork chops is possible for 2-3 months, but freezing the couscous salad is not recommended due to texture changes.
Ingredients
For the Pork Chops:
- 2 egg
- 1¾ cups Italian style panko bread crumbs
- ½ cup Parmesan Cheese grated
- 2 tablespoons parsley dried
- 2 teaspoons Dijon mustard
- 2 tablespoons mayonnaise
- ¼ teaspoon cayenne pepper
- lemon juice and zest from 1, or lime
- 2 teaspoons Goya Adobo All-Purpose Seasoning with pepper
- 4 garlic
- 6 pork loin chops 1 inch thick (10 to 12 oz each, boneless
For the Couscous Salad and Fig Vinaigrette:
- 2 cups water
- 1 tablespoon butter unsalted
- 2 teaspoons knorr chicken flavored bouillon
- 2 cups couscous
- 3 tablespoons fig preserves (such as Bonne Maman), to taste
- ½ cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- ½ teaspoon black pepper to taste, ground
- 1 scallion white and green parts, finely chopped, bunch
- ¼ cup cilantro chopped, fresh, or flat-leaf parsley
- ⅔ cup almonds sliced
- 551 ml cherry tomatoes halved, 1 dry pint
Instructions
How to Marinate the Pork Chops
- Smash the garlic clove, sprinkle with ½ teaspoon of kosher salt, and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a sturdy 1-gallon resealable plastic bag. Add the lemon juice, zest, mustard, Mayo, Adobo, and the cayenne in a large bowl. Add the pork chops and turn to coat with the marinade; squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 20 minutes.
- To make the Couscous Salad and Fig Vinaigrette:
- Meanwhile, bring the water, chicken flavor bouillon, and butter to a boil in a medium pot. Add the couscous and stir. Cover the pot with a tight-fitting lid and remove it from the heat. Let sit for 5 minutes, then fluff it up immediately with a fork so it doesn't clump together then transfer to a large bowl.
- In a small bowl, whisk together the fig preserves, olive oil, white wine vinegar, kosher salt, and ground black pepper (use a fork to press the little chunks of figs) Add the vinaigrette to the couscous and stir to combine.
- Stir in the scallions, cilantro, halved cherry tomatoes, and sliced almonds. Taste and adjust seasoning, if needed. Serve warm or room temperature.
To Bake the Parmesan Pork Chops:
- Whisk the eggs on a shallow dish or pie plate to blend. Combine the bread crumbs, dried parsley, and cheese in another shallow dish. Dip the chops into the eggs, then dredge completely with the bread crumbs, coating evenly and heavily, and pressing the coating into the meat
- Put the Parmesan Pork Chops on the baking sheet, and top evenly with any breadcrumbs remaining in the dish. Put the sheet in the middle of the oven. Bake until the breadcrumbs are dark golden and the internal temperature of the Parmesan Pork Chops registers 145 degrees F on an instant-read thermometer, (if you're using bone-in avoid touching the bone) 15 to 20 minutes, depending on how thick the pork chops are. Let rest 5 minutes before cutting or serving.
Notes
- Marinate pork chops at least 20 minutes for flavor penetration; adjust marinade quantities if preparing more meat.
- Baking time varies with chop thickness; use a meat thermometer and ensure internal temperature reaches 145°F for safety.
- Store cooled pork chops and couscous salad separately in airtight containers; pork keeps 3-4 days refrigerated, salad 2-3 days.
- Reheat pork chops in a preheated 350°F oven for 10-15 minutes, covered with foil to retain moisture.
- Prepare marinade, couscous, and vinaigrette in advance to streamline meal preparation.
- Freeze baked pork chops up to 2-3 months in sealed containers; freezing couscous salad is not recommended due to texture changes.
User Reviews
Overall Rating
5
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