Parmesan Crusted Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
326 kcal
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Course
Main Course
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Cuisine
American
Parmesan Crusted Pork Chops
Description
This recipe combines grated parmesan, breadcrumbs, parsley, garlic powder, and spices to create a textured coating for boneless pork chops about ¾ inch thick. The pork chops are patted dry to help the crust adhere, then seared on each side in olive oil to lock in moisture and brown the crust.
After searing, the chops are baked in the oven until they reach an internal temperature of 145°F, followed by a resting period to ensure juiciness. Baking can be done on a wire rack for extra crispness or in a baking dish. The crust delivers a crisp and savory bite while maintaining a tender interior.
Additional preparation tips include optional brining before cooking to enhance moisture and flavor. For variations, the step of searing can be skipped for convenience, though it impacts the crust texture. The recipe also accommodates cooking in air fryers and provides guidance on adjusting cooking times for pork chop thickness and bone-in cuts.
Storage advice recommends refrigerating leftovers for up to 3-4 days or freezing for up to 3 months. Leftover chops can be reheated gently to preserve the crust.
Ingredients
- ⅓ cup Parmesan Cheese grated
- 2-3 tablespoons breadcrumbs Italian style
- 1 teaspoon parsley dried
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon paprika
- 4 pork chops about ¾ inch thick, boneless
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350 degrees F.
- Mix parmesan, breadcrumbs, parsley, garlic powder, pepper and paprika together in a shallow dish.
- Before dipping the pork chops in the egg mixture, pat them dry with a paper towel. This simple step ensures the breading sticks more effectively. Dip pork chops in the mixture (making sure the mixture sticks on both sides).
- Heat oil in a pn over medium-high heat until hot. Add pork chops and cook for 5 minutes on each side to sear.
- Transfer pork chops to a glass baking dish large enough to hold them with 1 inch of room around each chop (or, for crispier chops, bake on a greased wire rack over baking sheet).
- Bake for 15-20 minutes until the internal temperature reaches 145 degrees F. Let rest for 5-10 minutes before serving.
Notes
- Brining pork chops for 30 minutes in a water, salt, and sugar solution enhances juiciness and flavor.
- To help the crust adhere, pat the pork chops dry before coating with the parmesan and breadcrumb mixture.
- For quicker preparation, you can skip searing and bake directly, though the crust will be less crisp.
- Air fryer cooking times vary by chop thickness; adjust accordingly and spray with cooking oil before air frying.
- Store leftovers in an airtight container in the fridge up to 3-4 days or freeze for up to 3 months.
- For a thicker crust, dredge the chops in flour, then an egg-milk mixture before coating with the parmesan mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 32g | 64% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 97mg | 32% |
| Sodium | 259mg | 11% |
| Potassium | 521mg | 11% |
| Vitamin A | 105IU | 2% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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