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These tender, juicy Parmesan Crusted Pork Chops are topped with a flavorful parmesan mixture and broiled to absolute perfection! These are great for easy weeknight dinners the whole family will love!
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This post is sponsored by Iowa Pork Producers Association,
but all opinions and text are my own!
Let me fill you in on a little secret. If you’re used to pork chops being tough and dry, you’re cooking them WRONG. The good news is that with a few simple tips, pork chops can be incredibly tender, juicy and full of flavor! Who knew?! 😉
This recipe is one of my favorite ways to prepare pork chops, simply because of how easy it is to make yet how much amazing flavor comes through! There are many parmesan crusted pork chop recipes out there, but I’m going to give you one that doesn’t require an egg wash, bread crumbs and all the steps that go along with fully breading a chop!
Pork Chops = Great Source of Protein!
Being in the state of Iowa, I see daily how hard pig farmers are working to provide us with healthy, high-quality protein. Not only because my family raises pigs, but also because I know many other family farms throughout the state that show up and do their best to provide food for us each and every day.
Ingredients Needed
- Pork Chops – I like to use thick cut bone-in pork chops. However, you can also use boneless pork chops if you prefer! (See FAQ’s below if you have thin cut pork chops)
- Parmesan Cheese – Use the grated Parmesan; like what you’d see in a pizza restaurant in a shaker.
- Mayonnaise – You can use regular or light mayo (though light mayo might give you a less crispy Parmesan crust); I prefer real mayonnaise vs a dressing like Miracle Whip
- Minced Garlic – I prefer fresh minced garlic (or from a jar) in this recipe; however, you can use 1/4 – 1/2 teaspoon garlic powder instead.
- Black Pepper
- Parsley – I love the look of fresh parsley in this, though it’s totally optional.
How to make Parmesan Crusted Pork Chops
Start by seasoning your chops. I like to keep it simple with salt and pepper, but you could also add a little Italian seasoning if you’d like!
Next, grab a cast iron skillet (or any ovenproof skillet you have) and place it over medium-high heat. Add a little butter or oil.
Sear the pork chops on both sides. The cooking time will greatly depend on the thickness of the pork chops (more on that below).
Combine the ingredients for the parmesan coating and divide it between the four chops.
Lastly, you’ll place the skillet in a preheated oven (set to broil) for just a couple minutes or until the topping is golden brown.
Use a meat thermometer to check the temperature of the chops – if it’s 145F, it’s just right!! If it’s not there quite yet, allow it to bake for a few more minutes (cover with foil and turn the oven down to 350).
Once the chops have reached their perfect temperature, let the rest for 5 minutes and enjoy the juicy chops!!!
Pro Tip! Use an instant-read thermometer to cook your pork chops to 145F for the most deliciously juicy pork chop!
Frequently Asked Questions
I like to use thick pork chops (bone-in OR boneless) for this recipe because I find that they’re easier to NOT overcook. The ones I use are about 1 to 1 ¼ inches thick. You could also use thin pork chops (again, bone-in OR boneless) and cook them for a shorter amount of time.
Thin pork chops will take quite a bit less time than thicker pork chops. If they’re thin pork chops, you’ll want to sear them over high heat for just 1-2 minutes on each side. Then add the parmesan mixture, broil them until golden brown and check the temperature!
Whole cuts of pork (ex. pork chops, pork loin, pork tenderloin) are at their prime when cooked to 145 degrees F followed by a 3-minute rest. This is an easy recipe, but the temperature is the most important factor!
Absolutely! You’ll want to brown the pork chops in a regular skillet then transfer them to an oven-safe dish (such as a rimmed baking sheet) for the time in the oven.
Let the pork chops cool, then store leftovers in an airtight container in the fridge for up to 5 days.
What to Serve with Pork Chops
There are so many options when it comes to side dishes that go well with pork chops! Personally, I like serving them with a side of mashed potatoes and a warm veggie or fresh salad.
Other Pork Chop Recipes I Love
Love this recipe? Give it a five-star rating below! <3
Parmesan Crusted Pork Chops
Equipment
- One Large Cast Iron Skillet
Ingredients
- 4 thick cut pork chops bone-in OR boneless
- 1/3 cup grated parmesan cheese
- 1/4 cup mayonnaise
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon black pepper
- 1 teaspoon chopped fresh parsley plus additional for garnish, optional
Instructions
- Season the pork chops with salt and pepper; set aside.
- Place a large cast-iron skillet over medium-high heat and grease the pan with butter or vegetable oil.
- Once the pan is hot, sear the chops for about 5 minutes on each side.
- In a small bowl, combine the parmesan cheese, mayonnaise, garlic, pepper and parsley.
- Turn the oven broiler on high.
- When the chops are seared on both sides, check the internal temperature of the thickest pork chop. You want the temperature to be around 120℉-130℉. If it's not quite there, cover the pan with foil and keep the skillet on a burner on low until you hit that temperature.
- Divide the parmesan mixture between the chops and spread evenly over top of each.
- Broil for 2-3 minutes or until the topping is golden brown. (Keep a close eye on the chops as they broil – they can go from pale to burnt quite quickly in that intense heat!)
- The optimal internal temperature of the chops is 145℉.
- Let the pork chops rest for 5 minutes before serving.
- Garnish with additional fresh parsley, if desired.
We love this recipe, so similar to steakhouse dinners but easy to make at home!
I love pork so I definitely will try these recipes! Thank you.