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Crunchy baked pork chops are coated in a breadcrumb and Parmesan mixture then put in the oven for an easy, hands-off dinner that’s sure to be a family favorite!
Oh you guys… our girls beach weekend was just the BEST! 💕
We had 11 of us total this year, a gorgeous house and great weather! Saturday had looked iffy but apart from sitting in the rain for 10 minutes on the beach (cause we just didn’t care!), it was great temperatures and the perfect mix of sun and clouds and breeze.
Not to mention the company…
These are some of the funniest, warmest, smartest, most lovely ladies I know. We played games, watched movies, cooked together, drank together, took a yoga class together (a first – but our house had a dedicated yoga studio so we had a local instructor come out) and just generally relaxed into being surrounded by people who love and adore you.
Even still, coming home was oh so welcome.
I kind of love going away so I can miss my sweet family – but it’s going to be a tough re-entry this week… 😕
Which is why today, I’m sharing these crunchy baked pork chops, which are super easy to put together with just a few pantry staples.
And they bake in the oven so they are hands-off while you make some side dishes or help with homework. Or Legos, which have started taking over our house. 😒
And oh, that crunchy coating is so super flavorful!
Just look at this beautiful browning:
Swoon worthy for sure!
Just make sure to check the temperature on your pork chops to test for doneness. (I love this inexpensive but highly reliable instant read digital thermometer.)
And you’ll have perfectly tender, juicy pork chops every time! 🙌
And you know I’ve got some tips and substitutions for you 😉
How to bake pork chops:
The cooking time will depend on the thickness of your pork chops.
When mine are about 1 inch thick, they are generally ready at 18-20 minutes.
When I have thicker, 1 1/2-inch pork chops, it takes closer to 25 minutes. If the tops are browning too quickly, you can place a tent of aluminum foil over the tops.
As mentioned, I highly recommend you use a digital thermometer.
You can remove the pork when it gets to 140/145 and it’ll finish cooking. You don’t want to overcook pork!
Notes on these crunchy baked pork chops:
- I’ve made this without parsley before and it was fine so no worries if you don’t have any.
- I prefer Panko breadcrumbs because they get extra crunchy, but you can use regular breadcrumbs too or substitute gluten-free breadcrumbs. I would go for a plain, not seasoned, breadcrumb but you could try the Italian version and skip the other seasonings here.
- Want to add some spice? Add up to 1/4 teaspoon cayenne pepper to the breadcrumb mixture.
To make it easy, just add a second pan to the oven with some seasoned asparagus, green beans or broccoli and roast them at the same time as you are cooking the pork chops.
Asparagus and green beans take 10-15 minutes, depending on how big they are. Broccoli is usually 20 minutes or so.
You could also roast some potatoes or sweet potatoes too and make a whole dinner in the oven. So easy!
Sometimes I’ll reserve some of the breadcrumb mixture before I put the pork chops in and sprinkle that on top of the veggies, like I did here 👆.
I Hope you give these easy baked pork chops a try for a new family dinner night plan!
And don’t miss my VIDEO for this recipe!
Crunchy baked pork chops
Crunchy baked pork chops are an easy, hands-off dinner that’s sure to be a family favorite!
- 4 boneless pork chops, about 1-inch thick
- Kosher salt and black pepper
- 1 large egg, lightly beaten
- 2/3 cup Panko breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 1 1/2 tablespoons fresh parsley, chopped
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Preheat oven to 425. Grease a baking sheet with cooking spray and set aside.
Season both sides of the pork chops very well with salt and pepper.
Place egg in one shallow bowl and beat lightly.
Combine breadcrumbs and remaining ingredients in a separate shallow bowl.
One at a time, dip each pork chop in the egg to coat on all sides, then press into the breadcrumb mixture on all sides.
Place the breaded pork chops on the baking sheet. Press some of the extra breadcrumb mixture onto the top of each pork chop. Spray the tops of the pork chops with cooking spray.
Bake at 425 for 18-25 minutes (see notes), until a meat thermometer reads 140. Remove from the oven and let rest for a few minutes before serving.
The cooking time will depend on the thickness of your pork chops. When mine are about 1 inch, they are generally ready at 18-20 minutes. When I have thicker, 1 1/2-inch pork chops, it takes closer to 25 minutes. If the tops are browning too quickly, you can place a tent of aluminum foil over the tops.
I’ve made this without parsley before and it was fine so no worries if you don’t have in.
I prefer Panko breadcrumbs because they get extra crunchy, but you can use regular breadcrumbs too. I would go for plain, not seasoned, breadcrumbs but you could do the Italian version and skip the seasonings here.
Want to add some spice? Add up to 1/4 teaspoon cayenne pepper to the breadcrumb mixture.
|Amount Per Serving||As Served|
|Calories 383kcal Calories from fat 167|
|% Daily Value|
|Total Fat 19g||29%|
|Saturated Fat 5g||25%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|