Oven-Fried Parmesan Pork Chops
Coated with a flavorful mix of breadcrumbs and Parmesan cheese, these easy, oven-fried pork chops always turn out deliciously tender and juicy.
Oven-frying is a quick, easy way to prepare pork chops and they turn out every bit as tender and juicy as pan-fried, but without the extra oil.
Shopping for pork chops:
For best results, we recommend using bone-in rib chops for making oven-fried pork chops, but other cuts, including boneless pork chops, can work as well. Here’s an overview of the most common varieties of pork chops.
- Rib chops: As the name indicates, these chops are cut from the rib section of the pork loin. Because they have a good amount of fat, they are generally tender and juicy and consequently, a favorite in our kitchen. Boneless pork chops are usually cut from rib chops. Rib chops are best for oven-frying, pan-searing, frying, baking, and grilling.
- Center-cut chops: Center-cut pork chops are another flavorful cut from the pork loin. They have a bone that separates the loin section of the chop from the tenderloin. They are leaner than rib chops and can dry out more easily during cooking, but they have great flavor. Center-cut chops are best for grilling and pan-searing.
- Blade chop: These chops are cut from the shoulder section of the loin and not as easy to find as the rib and center-cut. They’re juicy and have good flavor, but can be rather tough, so blade chops are best for braising.
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More popular pork recipes:
- Pan-Seared Pork Rib Chops
- Pork Chops with Pears and Blue Cheese
- Breaded Pork Chops
- Pork Chops with Apples and Onions
- Baked Pork Chops with Garlic Butter (from Dinner at the Zoo)
Oven-Fried Parmesan Pork Chops
Coated with a flavorful mix of breadcrumbs and Parmesan cheese, these easy, oven-fried pork chops always turn out deliciously tender and juicy.
Ingredients
- 4 bone-in pork rib chops (1/2 to 3/4-inch thick)
- 1 large egg
- 1 tablespoon milk
- 1 cup dry breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F, line a shallow baking pan with aluminum foil and coat it lightly with nonstick spray.
- Whisk the egg and milk together in a shallow dish (a pie plate works well) and set aside.
- Combine the breadcrumbs, Parmesan cheese, salt, garlic powder, onion powder and a few grinds of black pepper on a plate.
- Working with one chop at a time, coat both sides of the pork in the egg mixture, then dip into the crumbs.
- Use the back of a spoon to gently press the crumbs onto the pork to be sure they adhere nicely.
- Repeat the process with the remaining chops and transfer them to the prepared pan.
- Bake until golden brown and cooked to your liking, 10 to 15 minutes (depending on thickness).
- Allow the chops to rest for 5 minutes before serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 110mgSodium: 525mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 28g
Note: Nutrition information is estimated and may vary from your actual results.
18 Comments on “Oven-Fried Parmesan Pork Chops”
I’ll never buy Oven Fry again!
Hi Tom,
So glad you enjoyed the pork chops!
I made these last night and my husband loved them! Great flavor and easy to make.
Hi Donna,
Glad to hear you found the pork chops easy and enjoyed the flavor. Thanks for taking the time to tell us.
I made this recipe for dinner last night and it was wonderful. The chops were tender and had a very nice flavor. They crisped up nicely too. I had thick cut chops and increased the cooking time to 30 minutes. Super easy and pantry ingredients that I always have. I only added a splash of water to the egg, just enough to be able to whip it up to a good consistency. Thanks for an excellent recipe!
Hi Diane,
So glad to hear your chops turned out well. It’s good to know the timing for thicker cuts. Thanks for letting us know!
Hi!
I tried your recipe and it was delicious.
However I feel there was additional steps needed. i.e. which rack to cook pork chops on. I placed mine second rack to top of oven. And after 15 minutes it still needed a little more time. About five additional minutes then I placed it on the very top rack and put it on broil for about four minutes. This helped it get a little more brown on top. And doing that was tender.
What rack do you cook yours in?
Hi there,
I cook these pork chops with the rack positioned in the center of my oven, but it’s possible that you could get better browning by moving it up one level. I’ve never needed to place the chops under the broiler to crisp the crumbs, but it’s a great idea as long as you watch carefully.
Was a little worried that the breading was not crunchy throughout. But pleasantly surprised it didn’t matter. Very tasty pork chops, thank you.
Hi Alyssa,
Here’s are some ideas for better browning that I just posted in a reply to a previous comment.
1. Reduce the amount of milk you mix with the egg to 2 teaspoons.
2. Add a little oil (2 to 3 teaspoons) to the breadcrumbs and mix in with your fingers before coating the chops.
3. If your oven has a digital temperature control, try raising it 5 to 10 degrees. If it doesn’t, don’t go up to 450°F – that could burn the crumbs before cooking the chops.
Great flavors, but, like Brenda, my pork chops were not the brown color in your picture, nor as crispy looking. I followed the recipe – no changes. What do you think makes this difference?
Hi Sara,
There are a few things that can affect the browning. Here are a few ideas to try next time.
1. Reduce the amount of milk you mix with the egg to 2 teaspoons.
2. Add a little oil (2 to 3 teaspoons) to the breadcrumbs and mix in with your fingers before coating the chops.
3. If your oven has a digital temperature control, try raising it 5 to 10 degrees. If it doesn’t, don’t go up to 450°F – that could burn the crumbs before cooking the chops.
Tried this recipe and they were tasty but the chops were a little tough . Looking at them in the oven the chops did not look as brown as yours. There was lots of juice coming out of the chop. Maybe it was the cut of the pork chops. I never seem to find a recipe that the chops were tender.
Hi Brenda,
Today’s pork is very lean in comparison to years ago, and can be rather dry and tough regardless of how you prepare it. When shopping, look for chops with some white marbling running through the meat. That should help.
So yummy and easy! Will make again.
I am thrilled to find a new way to prepare pork chops. This recipe is quick, easy and delicious! Before we even finished dinner, my hubby was asking me to make these again! This recipe is a keeper. I can’t imagine anyone not liking it.
Hi Brenda,
Happy to hear you liked the pork chops done this way. Thanks for taking the time to let us know!
A simple and easy weeknight dinner with great flavor that I will definitely make again!