Best Pork Chop Recipe (2024)

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This best pork chop recipe is crusted with parmesan and fried up with less than 10 minutes of prep work!! They are perfectly juicy.

We love quick and easy dinners at our house, and this pork chop recipe is one of our favorites. They are similar to our Fried Pork Chops and as delicious as our Italian Pork Chops!

BAked pork chops – a family fav!

Pork chops have become a favorite dinner idea as I’ve grown older.

We have typically sautéed pork chops or cooked them on the stove, but this new recipe coats the meat in crusty parmesan and is simply delicious! This same recipe can even be made with chicken!

The spices and parmesan cheese that coat these boneless pork loins add so much flavor, making them our the BEST pork chop recipe. As I mentioned, they are so easy and so good, they’re hard not to love.

For side dishes, we love to serve Mashed Potatoes or Roasted Vegetables. We have this recipe on the menu plan at least once a month for a tasty weeknight dinner!

How to Cook Pork Chops

This recipe uses a combination of pan frying to get a nice crisp crust and then baking in the oven so the center is perfectly cooked.

COAT. Mix Parmesan cheese, bread crumbs, paprika, parsley, pepper, and garlic powder and place on a plate.

SEAR. Dip pork chops in the mixture (making sure the mixture sticks) and sear in a pan of olive oil on medium-high heat. Sauté for 5 minutes on each side.

BAKE. Place pork chops in a glass baking dish (making sure to leave 1 inch around each chop) and cook according to thickness. NOTE: For more crispy pork chops, bake on a greased wire rack over a baking sheet.

Bake at 350°F for 15-20 minutes (or when internal temperature reaches 145°F).

To make sure the pork chop temp is correct, we use a Meat Thermometer.

Air FryER pork chops

The temperature and length of time that the pork chop will need to cook will depend on the thickness and if it is boneless. For a boneless chop, approximately ¾ inch thick, cook them at 380°F for 4-5 minutes.

Flip and cook for another 4-5 minutes. (Be sure to spray both sides of the chop with cooking spray before placing it in the air fryer basket.)For bone-in and/or thicker pork chops, increase the cooking time.

Recipe Tips

For the most flavorful and crispy pork chop recipe, use these tips and variations!

Tender pork chops. Be careful to not overcook the pork chops. Doing so causes all the moisture to cook right out leaving behind dry, tough chops. One way to avoid overcooking is to allow the pork chops to come to room temperature before cooking.

Use a meat thermometer to test the chops. They should reach an internal temperature of 140°F before removing them from the oven. Then, let them rest before cutting. Resting allows the center to finish cooking to a perfect 145°F as well as distribute all the moisture evenly through the chop.

Thicker crust. These pork chops have a light crumb and Parmesan coating. Should you wish for a thicker crust, dredge the chops in flour and then dip it in a bowl containing one whisked egg with milk. At this point, coat it with the breadcrumb mixture you make in the recipe.

Additional Tips

• Use a cast iron skillet or another heavy-bottomed pan. This will help the chops fry evenly.
• Bone-in pork chops generally take 10-20% longer to bake than boneless pork chops.
• Stick to ¾ inch to 1-inch thickness
• Sauté the chops on medium heat but adjust as necessary so the crust doesn’t burn.
• Do not cover the pan with a lid when frying and bake uncovered. Otherwise, the trapped steam will cause the pork chops to be moist instead of crisp.

What to serve with this best pork chop recipe:

• Cheesy Garlic Bread
• Roasted Brussel Sprouts
• Parmesan Asparagus
• Roasted Green Beans

Storing Tips

Make ahead of time. Coat the pork chops and place them on a platter. Cover with plastic wrap and keep them in the refrigerator for 1-2 days before cooking.

In the freezer. Wrap each pork chop with plastic wrap and place them together in a freezer Ziploc. They can be kept in the freezer for 2 months. Unwrap and thaw on the counter for 20-30 minutes before frying and baking. Allow extra baking time if partially frozen.

STORE. Leftover baked pork chops can be stored in an airtight container in the fridge for up to 3-4 days, or wrapped tightly in plastic and foil and frozen for 3 months.

To reheat, use the microwave or cook on low heat in the oven. In this case, we usually recommend drizzling olive oil over the chops so they don’t dry out in the oven.

Recipe FAQ

For More Easy Pork Chop Recipes, Try:

• Italian Pork Chops
• Smothered Pork Chops
• Fried Pork Chops
• Slow Cooker Pork Chops