Baked pork chops with bread crumbs and parmesan cheese

Using Parmesan two ways in this recipe gives the pork chop tons of delicious savory flavor, with all the crispiness you crave from a cutlet.

Table of Contents Show

Ingredients
Instructions
Recipe Notes
Reader Interactions
How do you get breadcrumbs to stick to pork chops?
How long does it take to bake breaded pork chops at 350?
How long do you bake boneless pork chops in the oven at 350?
What is the best way to cook pork chops without them drying out?

Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

If you ask me, it doesn’t get much better than a pork (or chicken or veal!) cutlet. A cutlet is basically an adult chicken tender that you eat with a fork or knife (unless you’re my 9-year-old, who still insists on eating with her hands). What makes it so good is all in the breading — panko breadcrumbs give cutlets the crispiest exterior — and also how the meat is prepared. For this pork cutlet, you’ll lightly pound the pork chop just thin enough to let all that crispy breading shine without losing the structure of the chop.

The thing that makesthis cutlet particularly good? The addition of finely grated Parmesan cheese. At first I just used the cheese in place of flour in the breading procedure, but it wasn’t enough! So I added Parmesan to the breadcrumb mixture as well. It gives the pork chop tons of delicious savory flavor, with all the crispiness you crave from a cutlet. Serve it with a salad and piparra peppers or a lemon wedge.

Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

Using Parmesan two ways in this recipe gives the pork chop tons of delicious savory flavor, with all the crispiness you crave from a cutlet.

Ingredients

2 ounces
Parmesan cheese
1 cup
panko bread crumbs
2
large eggs
1 3/4 teaspoons
kosher salt, divided, plus more for seasoning
4
(1/2-inch thick) center-cut boneless pork loin chops (about 1 pound total)
1/2 teaspoon
freshly ground black pepper
1/2 cup
plus 2 tablespoons olive oil, divided

Instructions

Finely grate 2 ounces Parmesan cheese (about 1 1/2 packed cups). Transfer 1/2 cup to a shallow bowl. Add 1 cup panko and stir to combine. Place the remaining Parmesan in a second shallow bowl. In a third shallow bowl, whisk together 2 large eggs and 1/4 teaspoon of the kosher salt until broken up with no streaks of egg whites.
Pat 4 boneless pork chops dry with paper towels. Working with 1 pork chop at a time, place in between two sheets of plastic wrap or large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick. Season the pork with the remaining 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
Working with 1 pork chop at a time, dredge to completely coat in the Parmesan, then the eggs, and finally the bread crumb mixture, gently pressing the bread crumbs into the pork to adhere. Place on a large plate or baking sheet.
Heat 1/2 cup of the olive oil in a large skillet over medium-high heat until shimmering. Add 2 of the breaded pork cutlets and fry until cooked through and lightly browned on both sides, 4 to 5 minutes per side. Transfer to a paper towel-lined plate or wire rack. Season with kosher salt. Add the remaining 2 tablespoons olive oil to the pan and fry the remaining pork chops.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Scroll to Bottom for Printable Recipe Card.

Pork meat has really gotten a bad reputation calories-wise, but truly it is “the other white meat” and not that high in fat content if you know how to choose your cuts. It is very tasty meat and very versatile because of its mild flavor.

If you are looking for a low-fat way to enjoy it, please try these baked Parmesan pork chops. Yes, baked. This eliminates a lot of the calories by not frying them or sauteing them. They are crusted Parmesan pork chops that cook to perfection with bread crumbs.

They really take 5 minutes prep time, and the oven does all the cooking. Italian herbs in the breadcrumbs give them a delicious flavor that compliments perfectly the Parmesan cheese.

INGREDIENTS YOU NEED;

4 boneless pork chops
2 tsp olive oil
⅓ cup Parmesan cheese
⅓ cup Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder
½ tsp salt

HOW TO MAKE BAKED PARMESAN PORK CHOPS?

Preheat the oven to 350F. Mix the Parmesan cheese, bread crumbs, salt, pepper, and garlic powder on a plate.
Drizzle both sides of the pork chops with olive oil and rub to cover well.
Press the pork chops into the breadcrumb/Parmesan mixture and coat well on both sides.
For easier cleanup, line a baking dish with foil, spray with cooking spray. Place the pork chops in the dish and bake for 45 mins.

WHAT TO SERVE WITH PARMESAN PORK CHOPS?

I like to serve my protein with a side of carbs and a side of veggies for a balanced meal. You can do rice, olive pasta, or mashed potatoes for the carbs, and any steamed or cooked veggie of your choice.

In this case, I made Mexican tomato rice (just blend a Roma tomato into the cooking liquid), and snow peas sauteed in a little garlic and soy sauce.

RECIPE TIPS

If your pork chops are more than ½ inches thick, I would recommend adding 10 more minutes to the baking time. Remember it is not safe to eat raw pork meat.
Line your baking dish with foil to cut down on dishwashing
When the baking time is over, if you want more color on your pork chops, you might want to set the oven to broil and cook them for a few more minutes
Not sure if they are fully cooked? Insert a knife a sharp knife into one, if the juices flowing out are clear, they’re done. If you see blood, give them a few more minutes

WHAT TO DO WITH THE LEFTOVERS?

You can store them in an airtight container for 3 to 4 days in the fridge, or freeze them for 3 to 4 months.

Just remember that cooked meat can become a bit tough when reheated, so cover them foil and stick them in the oven until heated through. I wouldn’t recommend reheating them in the microwave.

4 boneless pork chops
2 tsp olive oil
⅓ cup Parmesan cheese
⅓ cup Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder
½ tsp salt

Preheat the oven to 350F. Mix the Parmesan cheese, bread crumbs, salt, pepper, and garlic powder on a plate
Drizzle both sides of the pork chops with the olive oil and rub to cover well
Press the pork chops into the breadcrumb/Parmesan mixture and coat well on both sides
For easier cleanup, line a baking dish with foil, spray with cooking spray. Place the pork chops in the dish and bake for 45 mins

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Reader Interactions

How do you get breadcrumbs to stick to pork chops?

To get the breading to stick to the chops, they will be quickly dredged in flour and then dipped in egg. The flour egg mixture really helps the bread crumbs stick! Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.)

How long does it take to bake breaded pork chops at 350?

Directions.

Preheat oven to 350°F. Spray baking sheet with cooking spray. ... .

Mix mayonnaise and mustard in shallow dish. ... .

Dip pork chops into mustard mixture, covering all sides. ... .

Bake 12 to 15 minutes or until pork chops reach an internal temperature of 160°F and juices run clear..

How long do you bake boneless pork chops in the oven at 350?

If you cook 1-inch thick boneless pork chops at 350 F, they will take between 25 minutes and 30 minutes to cook through. The cooking time for bone-in pork chops with the same thickness (1 inch) will be 5 minutes longer at about 30 to 35 minutes.

What is the best way to cook pork chops without them drying out?

High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.