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Crispy Parmesan Crusted Pork Chops – Easy Baked Dinner

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These crispy parmesan crusted pork chops are baked to golden perfection with a shatteringly crisp crust and juicy interior. A quick and easy weeknight dinner that tastes like it’s fried but is actually baked, lighter, and cleaner.

Ingredients

Scale
  • 4 boneless pork chops (about 1-inch thick)
  • 1 cup panko breadcrumbs
  • ½ cup grated parmesan cheese (freshly grated)
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs (room temperature)
  • Olive oil spray or 2 tablespoons melted butter
  • Fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and spray it lightly with olive oil spray.
  2. Pat each pork chop dry with paper towels. Season both sides with salt and pepper. Let them sit for 5 minutes while you set up the breading station.
  3. Set up your breading station: In the first shallow bowl, add ¼ cup of all-purpose flour (optional). In the second bowl, beat the two eggs with a splash of water until frothy. In the third bowl, combine the panko breadcrumbs, grated parmesan, garlic powder, and dried oregano. Mix with a fork until evenly distributed.
  4. Bread the pork chops: Take one pork chop and dredge it in the flour, shaking off any excess. Then dip it into the egg mixture, letting the excess drip off. Finally, press it firmly into the panko-parmesan mixture, coating both sides evenly. Place the breaded chop on the prepared wire rack. Repeat with the remaining chops.
  5. Let them rest for 5-10 minutes on the wire rack. This allows the coating to set and adhere to the meat.
  6. Lightly spray the tops of the breaded pork chops with olive oil spray.
  7. Bake for 18-22 minutes, until the internal temperature reaches 145°F (63°C) in the thickest part of the chop.
  8. Remove the pork chops from the oven and let them rest on the wire rack for 5 minutes.
  9. Sprinkle with fresh chopped parsley if desired. Serve immediately while the crust is still crispy.

Notes

Don’t skip the drying step – pat pork chops dry with paper towels. Use a meat thermometer to ensure pork reaches 145°F. Let the breading rest for 5-10 minutes after breading to help it adhere. If not using a wire rack, flip chops halfway through baking. Make extra breading mixture and save in an airtight container in the fridge for up to a week.

Nutrition

Keywords: crispy parmesan crusted pork chops, baked pork chops, easy pork chop recipe, weeknight dinner, parmesan pork chops

Find it online: https://flurpchef.com/crispy-parmesan-crusted-pork-chops-easy-baked-dinner/