These crispy golden Baked Parmesan Crusted Pork Chops are made using one of my favorite faux frying hacks. Coated in a Parmesan cheese and Panko breadcrumb coating. They’re drizzled with butter and baked until they’re tender and juicy on the inside and covered with that crunchy exterior we all love. The simple preparation and seasoned coating gives all of the flavor and texture without the mess of conventional frying. It’s a winning combination.
Oven frying seems to spark debate. Some believe it’s not fried if it’s not done on the stovetop or in a deep fryer of some sort. I simply don’t feel the same way. The implication with “oven frying” is that it alludes to the texture that baking gives without the oil, extra calories and messy clean-up. I mean, we’re talking about cooking, why spend time debating such things just grab a fork and dig in, right? I have several oven fried recipes on this site and they’re ALL uber popular so, I’m not alone in my love of this technique.
4 boneless pork chops
⅓ cup Parmesan cheese, grated
2 tablespoons Italian bread crumbs
3 tablespoons olive oil
½ teaspoon garlic powder
1 pinch paprika
1 teaspoon dried parsley
¼ teaspoon pepper
Preheat oven to 350°F. Coat glass baking dish with cooking spray.
Drizzle pork chops with 2 tablespoons olive oil, both sides.
In a shallow bowl, combine Parmesan cheese, bread crumbs, garlic powder, paprika, parsley, and pepper. Dredge pork chops into mixture until completely coated.
Heat 1 tablespoon oil in a skillet and sauté pork chops, 5 minutes each side.
Place into baking dish and cook for 25-30 minutes (longer if using thicker pork chops).