Boneless pork chops, butter, Panko breadcrumbs, and Parmesan cheese come together for crispy, cheesy Baked Parmesan Pork Chops — easy, comforting, and downright addictive.
Okay, let’s get real for a sec. Pork chops? Not exactly thrilling, right? At least, that’s what I used to think.
I mean… how many times have you made pork chops and ended up chewing something that felt more like sawdust than dinner? (Please tell me it’s not just me.) That all changed the night I accidentally stumbled upon this recipe.
It was a Tuesday. A long one. I was tired. The kind of tired where even boiling pasta feels like a heroic act. But there they were — some lonely boneless pork chops staring at me from the fridge. Honestly? They looked… boring. I almost caved and ordered pizza.
But then, in true whatever, let’s just try it fashion, I decided to coat them in butter (because butter makes everything better), shake them up with Parmesan and Panko, and pop them in the oven. Zero expectations.
Well. You guys. What came out was crispy, cheesy, and so juicy I actually said “Wow” out loud — to myself. I literally texted my sister mid-bite and told her she had to try it.
So yeah… now these Baked Parmesan Pork Chops are a thing in my house. Like, a weekly thing. Funny how that happens, huh?
Why You’ll Love This Baked Parmesan Pork Chops Recipe?
Let me say this straight — these chops are easy. Like, dangerously easy. Which is exactly why I keep making them.
There’s no egg dredging. No complicated steps. No standing over a frying pan while oil pops everywhere. You just dip them in butter, shake ‘em in a bag with Parmesan and breadcrumbs, and bake. Boom.
And the results? Chef’s kiss. That crispy, golden coating hugs the pork chops while the inside stays crazy juicy. Plus, that Parmesan melts into the breadcrumbs giving every bite this salty, nutty, crunchy magic that I’m still not over.
I’d say it’s foolproof, but honestly? That’s underselling it. It’s practically dinner on autopilot — and who doesn’t need that once in a while?
Ingredient Notes:
This is the part I love most about these Baked Parmesan Pork Chops — you don’t need to buy weird ingredients. You probably already have most of this hanging out in your kitchen. Let’s break it down.
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Boneless Pork Chops: Go for ones that are about 1/2 to 1 inch thick. Too thin and they dry out. Too thick and they might not cook evenly. Somewhere in the middle is the sweet spot.
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Melted Butter: Yep, it adds flavor and helps the breadcrumbs stick. Plus, butter. Do I need to say more?
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Italian Seasoned Panko Breadcrumbs: Already seasoned makes life easier. But if all you have is plain, no worries — just toss in a little Italian seasoning yourself. No one’s judging.
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Grated Parmesan Cheese: Not shredded, grated. It mixes in better and makes that crispy, cheesy crust. Use whatever you have — the good stuff or even the one from the shaker bottle works in a pinch. Been there.
Simple ingredients, right? That’s the beauty of it. You don’t need anything fancy to make something amazing.
How To Make Baked Parmesan Pork Chops?
Alright. You ready? This is how ridiculously easy these Baked Parmesan Pork Chops are to make:
Step 1: Preheat and Prep
Get your oven going at 375°F (190°C) and grease your baking dish. I use a 9×13 because, well, that’s what fits.
Step 2: Make Your Coating
In a big zip-top bag, combine the Panko and Parmesan. Give it a shake like you’re making a homemade snack mix. It’s kinda fun, honestly.
Step 3: Butter Time
Dip each pork chop into the melted butter. Make sure they’re coated — don’t skimp! That butter is the glue for the coating and the secret to juicy chops.
Step 4: Shake, Shake, Shake
Pop the buttery chop into your bag, seal it, and shake until it’s totally coated. Repeat for all the chops. If some spots are a little patchy? Meh, it’ll all crisp up in the oven.
Step 5: Bake
Lay your coated chops in the dish. Got extra breadcrumb mix? Sprinkle it right on top. More crunch = more fun. Bake for about 30 minutes, uncovered, until they’re golden brown and cooked through.
Step 6: Enjoy (and try not to eat them straight from the pan)
Let them cool a minute or two. I usually fail at this and burn my mouth because I have zero self-control. But yeah… dig in.
Want To Save This Recipe?
Storage Options:
Look, these don’t stick around long. But if you have leftovers? Here’s what to do:
Pop them in an airtight container and refrigerate for up to 3 days.
Reheat in the oven or air fryer to bring the crisp back. The microwave works if you’re desperate, but fair warning — they’ll be softer. Not bad, just… not crispy.
Want to freeze them? You can. Wrap tightly, freeze up to 2 months, and reheat in the oven straight from frozen.
Variations and Substitutions:
The best part about Baked Parmesan Pork Chops? They’re super flexible. Try these tweaks if you’re feeling adventurous:
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Switch the cheese: Romano, Asiago… whatever’s in your fridge.
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Add heat: Cayenne, crushed red pepper, or even a little hot sauce in the butter.
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Go low carb: Pork panko instead of regular Panko — works like a charm.
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Herb it up: Toss in fresh herbs like parsley or rosemary.
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Extra cheesy: Add a layer of shredded mozzarella on top before baking. Trust me.
See? You really can make them your own.
What to Serve with Baked Parmesan Pork Chops?
These chops are crispy, cheesy, and perfect on their own — but they love good company. Here’s what I usually pair them with:
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Garlic mashed potatoes: Always a win.
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Steamed veggies: Green beans or broccoli balance out the richness.
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Crisp salad: Something fresh and crunchy.
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Pasta: Lightly buttered with herbs. Simple and perfect.
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Dinner rolls: For scooping up those cheesy crumbs. (Don’t let them go to waste!)
Basically… these pork chops are total team players.
Frequently Asked Questions:
Can I prep them ahead?
Totally. Coat them, refrigerate, and bake later. Freshly baked is always better, though.
Can I use bone-in pork chops?
Yep. Just bake a little longer. Keep an eye on them so they don’t dry out.
No Panko — will regular breadcrumbs work?
Absolutely. They’ll be less crispy, but still super tasty.
And that’s it. These Baked Parmesan Pork Chops went from random fridge rescue to weekly dinner MVP in my house. They’re simple, crispy, cheesy, and basically foolproof.
If you try them (and seriously, you should), let me know — do you keep it classic or get wild with variations? Drop a comment or shoot me a pic. I’m always curious how they turn out in your kitchen!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Parmesan Pork Chops
Ingredients
- 4 to 6 boneless pork chops 1/2 to 1-inch thick
- 1/2 c melted butter
- 2 c Italian seasoned Panko bread crumbs
- 1 c grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish measuring 9x13 inches.
- In a freezer bag combine the seasoned Panko bread crumbs and grated Parmesan cheese. Shake the bag well to mix them together.
- Take each pork chop. Dip it, into the butter ensuring that it is fully coated.
- Place each butter-coated pork chop into the baggie, seal it and shake vigorously to coat them with the mixture of breadcrumbs and cheese.
- Arrange the pork chops in the baking dish. Sprinkle any remaining breadcrumb mixture on top.
- Bake without covering for 30 minutes or until the pork chops are thoroughly cooked and have a brown crust.
- Serve your delightful Baked Parmesan Pork Chops immediately crispy on the outside, with cheesy goodness inside. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
