I’ll be honest with you, pork chops used to scare me a little. I mean, how many times have we all sat down to a dry, tough chop and politely smiled through it? That’s why I’m so happy about this recipe. These parmesan crusted pork chops are golden on the outside and juicy in the middle, the way pork should be. The kind of meal that makes you think, ‘Well, maybe I really can pull off fancy weeknight dinners without sweating over the stove.’ The secret here isn’t complicated. It’s just a simple mix of grated parmesan, breadcrumbs, and a little seasoning. That crispy crust clings to the pork like it was born there. When you cut into one, you hear that soft crunch before hitting tender meat. If you’ve got picky eaters at home, this is the recipe that finally wins them over. And the best part? You don’t need a lot of time. We’re talking about a quick fix dinner that looks like you went the extra mile. Whether you’re trying out new recipes for pork chops, browsing pork recipes to mix up your routine, or even testing the waters with keto pork chop recipes, this one covers it all. Want fried pork chop recipes? This is like the healthier cousin, baked crisp instead of fried. When you’re after quick pork chop recipes that don’t cut corners on flavor, these pork chops will absolutely save the night.

1) Key Takeaways
2) Easy Parmesan Crusted Pork Chops Recipe
3) Ingredients for Parmesan Crusted Pork Chops
4) How to Make Parmesan Crusted Pork Chops
5) Tips for Making Parmesan Crusted Pork Chops
6) Making Parmesan Crusted Pork Chops Ahead of Time
7) Storing Leftover Parmesan Crusted Pork Chops
8) Try these Main Course next!
9) Parmesan Crusted Pork Chops
10) Nutrition

1) Key Takeaways

What ingredients make these pork chops so crispy and flavorful?
How do you avoid dry pork chops?
Can you make these pork chops ahead of time?
What’s the best way to store leftover pork chops?

2) Easy Parmesan Crusted Pork Chops Recipe

I used to think pork chop recipes were destined to disappoint. Dry, bland, and the kind of dinner you eat politely but never crave. Then I stumbled across parmesan crusted pork chops and everything changed. They’re crisp on the outside, juicy inside, and the kind of meal that makes your family ask for seconds. The mix of parmesan and breadcrumbs creates that crunch you hear before your fork hits tender meat. That’s the sound of dinner going right.

On Simply Cooked Recipes, we keep things practical. This isn’t complicated cooking, it’s just good food that feels special. You don’t need hours in the kitchen or expensive tools. With pork, cheese, and a few pantry staples, you’ll be pulling a main course off the stove that looks and tastes like you went above and beyond. And yes, I’ve had neighbors smell this cooking and wander over with suspiciously empty plates.

So, if you’ve ever searched for quick pork chop recipes or even keto pork chop recipes, this one checks every box. It’s proof that simple ingredients can still deliver something that feels indulgent, even when dinner comes together in just over half an hour.

3) Ingredients for Parmesan Crusted Pork Chops

Pork Chops: I like thick, boneless cuts, about an inch thick. They stay juicy and hold up to the crust. Thin chops cook too fast and don’t give the same bite.

Parmesan Cheese: Grated parmesan is what makes that golden, nutty crust. Freshly grated tastes better, but pre-grated will still give you the crunch you want.

Breadcrumbs: Panko breadcrumbs work best. They’re light and airy, giving the crust that audible crispness. Regular breadcrumbs can work if that’s what you have.

Garlic Powder and Onion Powder: These give background flavor without overpowering the pork. Think of them as quiet supporters in the recipe.

Smoked Paprika: Just a half teaspoon makes a big difference. It adds warmth and a subtle smoky flavor that lifts the whole dish.

Eggs: The beaten eggs act like glue, helping the breadcrumb-parmesan mix stick tight to each chop. Without them, the crust just falls off.

Olive Oil: A light sear in olive oil brings out that rich golden color before the pork finishes in the oven.

4) How to Make Parmesan Crusted Pork Chops

Step 1. Preheat your oven to 375°F. Line a baking sheet with parchment so cleanup doesn’t become the worst part of dinner.

Step 2. In one bowl, whisk eggs until smooth. In another bowl, mix parmesan, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. This is your crust coating.

Step 3. Dip each pork chop into the eggs first, then press it into the breadcrumb-parmesan mix. Push firmly so the crust sticks well on both sides.

Step 4. Heat olive oil in a skillet over medium heat. Sear the chops for about two minutes per side, until they’re golden and crisp but not cooked through.

Step 5. Transfer the seared chops to the prepared baking sheet. Bake them for 15 to 20 minutes, or until the internal temperature reaches 145°F.

Step 6. Let them rest for five minutes before serving. This keeps the juices inside and the pork tender instead of dry.

5) Tips for Making Parmesan Crusted Pork Chops

I’ve ruined my fair share of pork chops. Too dry, too bland, or worse, a crust that just slid right off. Over time, I’ve learned a few tricks that keep me on the safe side. First, let the pork come to room temperature before cooking. Cold meat straight from the fridge doesn’t sear well and dries out faster. Second, don’t skip resting the pork after baking. Five minutes makes all the difference for flavor and texture.

Another tip is to use a meat thermometer. It’s the only way to avoid overcooking without guessing. Pork should reach 145°F and not a degree more. Also, if you want this recipe to fit in with keto pork chop recipes, swap the breadcrumbs for almond flour or crushed pork rinds. The flavor stays bold, the crunch stays crisp, and you get a low-carb dinner that works for everyone at the table.

Lastly, don’t be shy with seasoning. Salt and pepper may seem basic, but they’re what lift the parmesan and pork into something worth writing home about.

6) Making Parmesan Crusted Pork Chops Ahead of Time

I’ll admit, I love recipes that let me prep ahead, especially when I’m hosting dinner. Parmesan crusted pork chops are perfect for this. You can coat the pork in the breadcrumb-parmesan mix earlier in the day, then store them on a baking sheet in the fridge until you’re ready to cook. This way, you only need to sear and bake when dinner time rolls around.

Another way is to cook the pork fully, let it cool, and then reheat in the oven at 325°F. The crust stays crisp if you reheat uncovered on a wire rack. It’s not quite as good as fresh, but it saves time if you’ve got company arriving soon.

Just keep in mind that when storing ahead, moisture from the fridge can soften the crust. That’s why I like to give them a quick blast in the skillet before serving if I made them earlier.

7) Storing Leftover Parmesan Crusted Pork Chops

Leftovers don’t last long in my house, but when they do, I’ve learned the best way to keep them. Store the pork chops in an airtight container in the fridge for up to three days. Reheat them in the oven instead of the microwave. Microwaves steam the crust and turn it soggy, while the oven brings back the crunch.

If you’re freezing, wrap each chop tightly in foil, then place in a freezer bag. They’ll keep for up to two months. To reheat, thaw overnight in the fridge and bake at 325°F until warm through. Again, use a wire rack so air circulates and the crust doesn’t go soft on you.

I’ve even sliced leftover pork chops and layered them into sandwiches with mustard and arugula. It turns into a quick lunch that tastes like a brand-new recipe.

8) Try these Main Course next!

9) Parmesan Crusted Pork Chops