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Baked Parmesan Pork Chops

Crispy Baked Parmesan Pork Chops That Everyone Will Love

Baked Parmesan Pork Chops are a healthier twist on comfort food, high in protein and calcium, with a crispy, cheesy exterior and juicy interior.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 chops
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork Chops
  • 4 pieces Pork Chops Bone-in for juicier texture or boneless for easy serving.
  • 2 tablespoons Olive Oil Helps coating stick and keeps chops moist.
For the Coating
  • 1 cup Parmesan Cheese Substitute Pecorino Romano for a sharper flavor.
  • 1 teaspoon Garlic Powder Can use fresh minced garlic for bolder flavor.
  • to taste Salt Essential seasoning to enhance flavors.
  • to taste Pepper Essential seasoning to enhance flavors.
For the Herbs
  • 1 teaspoon Thyme Fresh herbs preferred, but dried also effective.
  • 1 teaspoon Rosemary Finely chopped for intense flavor.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. In a mixing bowl, combine grated Parmesan cheese, herbs, garlic powder, salt, and pepper.
  3. Drizzle olive oil over each pork chop, then press into the Parmesan mixture until fully coated.
  4. Arrange the coated pork chops on the baking sheet with space between them.
  5. Bake for 25–30 minutes, checking for 145°F internal temperature and golden brown coating.
  6. Switch the oven to broil for an additional 2-3 minutes for extra crispiness.
  7. Let the pork chops rest for a few minutes before serving to retain juices.

Nutrition

Serving: 1chopCalories: 350kcalCarbohydrates: 3gProtein: 30gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 15gCholesterol: 105mgSodium: 750mgPotassium: 450mgVitamin A: 2IUCalcium: 300mgIron: 1.5mg

Notes

Pat dry pork chops before seasoning for better coating adherence. Use a meat thermometer to avoid overcooking.

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