Name: Crispy Parmesan Pork Chops – Easy and Golden Delicious Dinner
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 boneless pork chops (about 1-inch thick); 1/2 cup grated Parmesan cheese; 1/2 cup breadcrumbs (Panko works great); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried Italian herbs; Salt and pepper to taste; 2 large eggs; Olive oil spray

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Pork chops get a glow-up in this easy recipe that’s all about crunch, flavor, and weeknight win. These crispy parmesan pork chops take just minutes to prep but taste like they came straight from a cozy diner. I swear, the first time I made them, my family looked at me like I was hiding a chef in the pantry. The crust? Oh, that golden, cheesy crust. It’s the kind that shatters when you bite in but still hugs the juicy pork underneath. I use pantry staples and skip the frying pan—no oil splatters here, just clean oven magic. Perfect for those nights when dinner needs to be fast but you still want something that feels special. They’re great with mashed potatoes, a crunchy salad, or—let’s be honest—straight off the baking sheet. This is the kind of recipe that earns its spot on repeat.

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

1) Key Takeaways

Crispy parmesan pork chops are oven-baked and come out golden and juicy every time.
You’ll need basic pantry ingredients, no frying required.
This recipe is quick enough for a busy weeknight but delicious enough for guests.
The crust has garlic, herbs, and real Parmesan for a flavor-packed bite.

2) Easy Crispy Parmesan Pork Chops Recipe

Let’s be honest, most of us aren’t looking for complicated after a long day. We want dinner that tastes like it took effort, without actually requiring much. That’s where these crispy parmesan pork chops come in. They’ve got the crunch, the flavor, and the comfort—without the cleanup nightmare. I like to think of them as my weeknight secret weapon.

When I first made this for my family, no one said a word at dinner. Just crunching. That’s the kind of silence you want around the table. The cheesy crust locks in all the juices, so you’re left with tender pork and a crispy, garlicky shell. It’s basically dinner magic with breadcrumbs.

What I love most is how flexible it is. Pair it with greens, mashed potatoes, or just eat it with your hands while standing over the stove (no judgment here). The crispy parmesan pork chops have quickly taken up permanent residency in my rotation, and they might do the same for you.

3) Ingredients for Crispy Parmesan Pork Chops

Boneless Pork Chops: Go for chops that are about an inch thick. Too thin and they’ll dry out. Too thick and they’ll take forever. This is the sweet spot for juicy insides and crispy outsides.

Grated Parmesan Cheese: Freshly grated if you can. It melts better and packs more of that sharp, salty kick we’re after. The pre-bagged stuff works in a pinch but try to treat yourself if you have a block on hand.

Breadcrumbs: I like Panko because it stays light and gives that audible crunch when you bite in. Regular breadcrumbs work too, but Panko’s texture wins every time.

Garlic Powder and Onion Powder: These two bring depth and a warm savory hit that makes the crust taste way more complex than it is.

Dried Italian Herbs: A little oregano, thyme, and basil work together to lift the crust. It gives it that cozy, familiar flavor that says homemade comfort food.

Salt and Pepper: Don’t skip this. It’s the base of all flavor. Season both your crust mix and your chops themselves for balance.

Eggs: This is the glue that binds your coating to the pork. Whisk until smooth and dunk with commitment.

Olive Oil Spray: This helps your chops brown up in the oven without drowning them in oil. A few spritzes go a long way to golden town.

4) How to Make Crispy Parmesan Pork Chops

Step 1: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. This helps with cleanup and prevents sticking. Don’t skip this step.

Step 2: Grab two shallow bowls. In one, beat the eggs until they’re smooth. In the second, mix your Parmesan, breadcrumbs, garlic powder, onion powder, herbs, salt, and pepper. This is your crust mix.

Step 3: Take each pork chop and dip it in the egg. Make sure it’s fully coated. Then press it into the breadcrumb mixture. Get both sides and don’t be shy about pressing hard. You want it to stick like it means it.

Step 4: Lay your chops out on the prepared sheet. Give them a quick spray of olive oil over the top. This helps the crust brown up nicely while they bake.

Step 5: Bake for 20 to 25 minutes. If your chops are on the thinner side, check them at 18. They should be golden, crispy, and cooked through in the center.

Step 6: Let them rest for five minutes after coming out of the oven. It helps the juices settle. Then serve them up however you like and get ready for compliments.

5) Tips for Making Crispy Parmesan Pork Chops

If you’re new to baking breaded meat, here’s a trick. Make sure you pat the pork dry before dipping it into the egg. A damp chop can keep the crust from sticking well. Trust me, I’ve had a few fall-apart moments I’d rather forget.

Don’t overcrowd your baking sheet. If the chops are too close together, they’ll steam instead of crisp. Use two trays if you need more space. It’s worth the extra dish.

Want a little extra oomph? Add a dash of smoked paprika to your breadcrumb mix. It gives the crust a subtle kick and a deeper color. Just a little goes a long way.

6) Making Crispy Parmesan Pork Chops Ahead of Time

One of the best things about this recipe is how well it preps ahead. If I know I’ll be tight on time, I bread the chops in the morning, lay them on a tray, and pop them in the fridge. When dinner rolls around, all I have to do is bake.

Just be sure to cover the tray loosely with foil or plastic wrap so the crust doesn’t dry out before you cook. You can even prep the breadcrumb mix the night before and store it in a container.

I’ve even frozen them before baking. Just bread them and freeze on a sheet. Once frozen, transfer to a zip bag. Bake straight from frozen at 375, adding 5–7 minutes to the time. Still comes out golden.

7) Storing Leftover Crispy Parmesan Pork Chops

Leftovers store surprisingly well. Let the chops cool, then pack them in an airtight container. They’ll keep in the fridge for about four days.

To reheat, skip the microwave if you can. It makes the crust soggy. Instead, use the oven or air fryer. Ten minutes at 350 brings them right back to life.

If you want to take them for lunch, they’re not bad cold either. I’ve wrapped one up in foil and taken it to work. No complaints from me.

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9) Crispy Parmesan Pork Chops