Garlic Parmesan Baked Pork Chops
These Baked Parmesan Crusted Pork Chops are crispy, garlicky, and perfectly juicy every time. Easy enough for a weeknight and impressive enough for company. Ready in under 30 minutes!
Servings: 4 servings
Ingredients
- 4 boneless pork chops about 1 inch thick
- 3 tablespoons olive oil divided
- 3 cloves of garlic finely minced
- ⅓ cup grated parmesan cheese
- ⅓ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- Pinch of red pepper flakes
- Garnish with fresh parsley chopped
Instructions
- Preheat & Prep: Preheat your oven to 400*F. Lightly grease a baking dish or line a sheet pan for easy cleanup. TIP: You can also use a baking rack and place the pork chops on that for more air circulation. Just lightly spray it.
- Mix the topping in a small bowl. Stir together the parmesan, panko breadcrumbs, minced garlic, and all the spices.
- Prep the Pork Chops: Pat the pork chops dry, then rub them with olive oil on both sides.
- Coat with Seasoned Topping: Place the pork chops into the seasoned garlic Parmesan mixture, coating all sides well. Gently press the mixture onto the pork chops so the coating sticks evenly.
- Bake: Place the pork chops in your prepared baking sheet. Drizzle or spray with about 1-2 tablespoons of olive oil (I love to use this sprayer for a light dusting) over the top of evenly over all the pork chops. Then, bake for 18-22 minutes, or until the internal temperature reaches 145°F and the top is golden and crisp.
- Rest and serve: Let them rest for about 5 minutes before serving. Sprinkle with fresh parsley if you have it on hand.
Notes
- Pat the pork chops completely dry before coating. Moisture on the surface of the meat prevents the parmesan-panko topping from adhering properly. A few seconds with paper towels makes the difference between a coating that stays put and one that slides right off.
- Use thick-cut chops, about 1 inch. Thinner chops cook through too fast, which means by the time the outside is golden, the inside is already overdone. A good thick-cut boneless chop gives you just the right amount of time where the crust gets crispy and the meat stays juicy.
- Press the coating on firmly and coat all sides. Don't just lay the chop in the mixture, press it in and turn it, making sure every surface gets an even layer. A well-pressed coating sticks better and gives you a more uniform crust across the whole chop.
- Pull them out at 145°F and let them rest. Overcooking is the fastest way to ruin a pork chop, and a meat thermometer takes all the guesswork out of it. Once they hit 145°F internal temperature, take them out and give them at least 5 minutes to rest!
Nutrition
Serving: 1 pork chop | Calories: 443 kcal | Carbohydrates: 7 g | Protein: 53 g | Fat: 22 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Trans Fat: 0.1 g | Cholesterol: 163 mg | Sodium: 606 mg | Potassium: 877 mg | Fiber: 1 g | Sugar: 0.4 g | Vitamin A: 210 IU | Vitamin C: 1 mg | Calcium: 142 mg | Iron: 2 mg
Find it online:
www.soulfullymade.com/baked-parmesan-crusted-pork-chops/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/baked-parmesan-crusted-pork-chops/