Parmesan & Herb-Crusted Pork Chops

When winter settles in and I do need to use the oven, these pork chops are often on the menu during the week. They’re oh so easy to make and taste divine! Here’s what you’ll need to get started:

Servings

Calories 611kcal

Author Sara

Ingredients

4 boneless pork loin chops about 4 oz. each
¼ cup grated Parmesan cheese
¼ cup herb & garlic seasoned bread crumbs I used Progresso
¼ cup milk
¼ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon pepper

Instructions

Place milk in a shallow bowl. In another bowl, combine the cheese, bread crumbs, salt, garlic powder and pepper.
Dip pork chops in milk and then coat with the crumb mixture.
Place on a baking sheet coated with non-stick cooking spray and bake at 400 degrees for 15 minutes on each side or until internal temperature reaches 160 degrees.

Notes

Consistent Thickness: Aim for consistent thickness in the pork chops to ensure even cooking. If necessary, use a meat mallet to gently pound the thicker parts of the chops to achieve a uniform thickness. This helps prevent some parts from overcooking while others remain undercooked.
Proper Coating Technique: Ensure each pork chop is evenly coated with the breadcrumb mixture for optimal flavor and texture. Pat the breadcrumb mixture onto the chops firmly to help it adhere. If the coating seems too thick in some areas, gently press it to distribute it more evenly.
Internal Temperature: Use a meat thermometer to accurately gauge the doneness of the pork chops. Cook them until they reach an internal temperature of 160 degrees Fahrenheit. Insert the thermometer into the thickest part of the chop to get an accurate reading. Remember that the chops will continue to cook slightly after being removed from the oven, so aim to take them out when they reach about 155–158 degrees Fahrenheit to prevent overcooking.

Nutrition