These SUPER-JUICY oven baked pork chops with a parmesan crust are perfect for serving to your friends and family. They are simple to prepare with many basic household ingredients and versatile to serve as the main course with veggies, cauliflower rice or salad on the side.
I guarantee these pork chop recipes are a game-changer that will have your guests licking their plates and wishing you made more! Love pork chops? Try my ranch pork chops, smothered pork chops, and Mexican pork chops for your next dinner night.
Contents
⭐ Why this recipe is the best
Usually, this recipe comes with a breaded crust mixed with some parmesan cheese to coat the pork chops, but I prefer it without the need for egg wash and bread crumbs.
The mustard, thyme, basil, garlic, and onion marinade help tenderize the pork, so when it is oven-baked it still comes out nice and juicy.
When it comes to cooking juicy, succulent pork or over-cooking it to the point it is dry, let's face it can be classed as fine art.
The best thing about this recipe is that you can pretty much serve it with anything and for any occasion. I tended to make it for special events with a red wine reduction sauce and served with some cauliflower rice.
If you're looking for easy recipe ideas, then look no further than these oven baked pork chops and be amazed at how easy it is to cook them. A simple char either side in a hot cast-iron skillet for a few minutes and then oven-baked to finish them off is all it takes, or just bake them straight in the oven.
🍽 Ingredients Notes
The first and most important ingredient you will need is fresh boneless pork chops, ask your local butchers for good quality chops that are thin and preferably all the same size.
Grated real parmesan cheese not powder is key to achieve a delicious crusted pork chops.
Then all you need is a few dry spices like thyme, oregano, basil that can be found in your cupboard (if you like to cook) and 30 minutes of your time.
VERY SIMPLE, BUT FULL ON FLAVOR!
🔪 How to bake pork chops
Make your own tender oven baked pork chops in the comfort of your own kitchen with these simple 4 step cooking instructions.
Cooking Directions:
Step 1
For the marinade, grab a bowl and combine the mustard, olive oil, and all of the dried spices.
Step 2
Transfer the boneless pork chops to the zipper bag and pour the marinade over them. Make sure they are well coated, and then refrigerate them.
Step 3
Preheat the oven to 400°F or 200°C. Then spread the parmesan cheese in a shallow dish, coating each side of the chops thoroughly.
Step 4
Transfer the chops to your oven dish with a rack, season with salt and pepper, and roast for 15-20 minutes (or until pork reaches the recommended internal temperature of 155°F or 69°C).
Step 5
Your pork chops should have a crusty parmesan top, and the juices should be clear. Raise the oven rack higher and broil on high until crispy. I love this part!
💭 Cooking tips
Do not overcook
Use a meat thermometer to ensure the pork reaches the right temperature without overcooking. And learn how to use a meat thermometer for perfect meat every time.
Marinate
In a pinch marinade your boneless pork chops for 1 hour. Since these are thin pork chops you won't lose much in terms of flavor between the overnight marinade and one hour.
Pork chops sizes
Try to buy pork chops that are the same size so they all cook at the same rate and finish at the same time.
Searing pork chops
You can sear the parmesan-crusted pork chops on a cast iron skillet on either side for 2 minutes to give them a golden crisp before finishing them off in the oven.
📋 Recipe variations
To give your pork chops a little twist, try adding ½ teaspoon of chili flakes and ½ lemon zest to the marinade.
For extra crispness, add some pork rinds on top of the pork chop before baking to give it that crunch.
Swap your pork chops for chicken breasts. They taste just as delicious with a parmesan-crusted top.
Love this recipe? Try my creamy ranch pork chops next.
🥗 What to serve with
Vegetables: steamed veggies are the simple go-to side dish to accompany pork chop recipes and great classic side dish.
Cilantro Lime Cauliflower Rice: Forget boring pilaf rice. Make use of that cauliflower by making my cilantro lime cauliflower rice. A perfect healthy side for the crusted pork chops.
Green Beans: Sauté some chopped green beans and garlic for a simple and quick side dish to serve with those tender pork chops.
Air fryer Sides: these pork chops pair perfectly fine with brussel sprouts, sweet potato cubes and mushrooms.
🥫 Storage
I recommend you only cook what you need and freeze your marinated pork chops for another day. And you better believe they will taste even better the next time around. However, if you happen to cook too many, you can certainly store them in the fridge.
Looking for sauces to add to your pork chops? Check out my collection of best sauces for pork chops.
🍳 Related Pork Chop Recipes
Love this parmesan crusted pork chop recipe? Check out more of pork chops recipes below.
Including my pork sirloin roast and best shaved pork recipes collection that you can pick for your next meal.
👪 Serving Size
My mouth is watering just writing about these magnificent parmesan-crusted pork chops. From me to you, I am happy to share with you one of my favorite recipes that will live long in the memories of any food critic's expectations.
This recipe makes six servings and they are perfect to combine with any side dish to make the main meal prepared and cooked with minimal fuss, which is fantastic news for any not-so-confident home cooks out there.
If you are looking for meals prep recipes with pork I highly recommend to check my easy oven-baked pulled pork recipe. My kids love it!!
🎥 Watch how to make it
Love this dinner recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my quick, easy, and affordable dinner recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
Parmesan Crusted Pork Chops
Equipment
- 1 An oven dish with a roasting rack
- 1 A mixing bowl for making the marinade
- 1 A zipper bag to marinate the chops
- 1 A shallow dish for the cheese mixture
Ingredients
- 6 thin boneless pork chops
- ⅓ cup dijon mustard
- 3 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon thyme
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1-½ cups grated Parmesan cheese - not powdered
Instructions
- Combine mustard, olive oil, garlic powder, thyme, onion powder, oregano, ¼ teaspoon kosher salt, ¼ teaspoon black pepper and basil in a small bowl to use as a marinade. Add pork chops to zipper bag and pour marinade over chops and refrigerate overnight.
- Preheat oven to 400°F or 200°C
- Spread Parmesan cheese in a shallow dish or pie pan and coat each pork chop on all sides.
- Add a flat roasting rack to a shallow dish or cookie sheet and place chops on rack. Or you can use a roasting pan with flat rack.
- Season with remaining ¼ teaspoon kosher salt and ¼ teaspoon black pepper.
- Bake for 15-20 minutes (or until pork reaches the recommended internal temperature of 155°F or 69°C).
- Optional - raise oven rack to top and broil on high until crispy.
Video
Notes
Use a meat thermometer to ensure the pork reaches the right temperature without overcooking. And learn how to use a meat thermometer for perfect meat every time. Marinate
In a pinch marinade your boneless pork chops for 1 hour. Since these are thin pork chops you won't lose much in terms of flavor between the overnight marinade and one hour. Pork chops sizes
Try to buy pork chops that are the same size so they all cook at the same rate and finish at the same time. Searing pork chops
You can sear the parmesan-crusted pork chops on a cast iron skillet on either side for 2 minutes to give them a golden crisp before finishing them off in the oven.
Joie
Thank you for sharing this recipe! It’s hard to find yummy Keto recipes and this one is a keeper. Will definitely be adding it to the favorites. My husband is a picky eater and not a fan of mustard so, I used half mustard and half Duke’s mayonaise. He loved it!