Healthy Baked Parmesan Pork Chops recipe that's budget-friendly and easy enough for a weeknight meal. Serve it with Couscous Salad and Fig Vinaigrette for a complete dinner!
😉 These Parmesan Pork Chops are one of my family's all-time favorite recipes. They are made with boneless pork chops marinated in a tangy Dijon Mustard, mayonnaise, lemon, garlic, and spices, then baked until golden brown.
They are delicious and served with Couscous Salad and Fig Vinaigrette or Garden Salad with Lime Buttermilk Ranch Dressing.
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How to Make Parmesan Pork Chops
Note: The full instructions are provided in the recipe card below.
Smash the garlic clove, sprinkle with ½ teaspoon of kosher salt, and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a sturdy 1-gallon resealable plastic bag.
Add the lemon juice, zest, dijon mustard, Mayo, Adobo, and cayenne in a large bowl. Add the pork chops and turn to coat with the marinade; squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 20 minutes.
How to Make Couscous Salad and Fig Vinaigrette
Meanwhile, bring the water, chicken flavor bouillon, and butter to a boil in a medium pot. Add the couscous and stir. Cover the pot with a tight-fitting lid and remove it from the heat. Let sit for 5 minutes; fluff it up immediately with a fork so it doesn't clump together, then transfer to a large bowl.
In a small bowl, whisk together the fig preserves, olive oil, white wine vinegar, kosher salt, and ground black pepper until emulsified (use a fork to press the little chunks of figs). Add the vinaigrette to the couscous and stir to combine. Stir in the scallions, cilantro, cherry tomatoes, and sliced almonds. Taste and adjust seasoning if needed. Serve warm or at room temperature.
How to Bake Parmesan Pork Chops
Preheat oven to 425 F Line a baking sheet with parchment paper and spray with cooking spray; set aside. Whisk the eggs on a shallow dish or pie plate to blend. Combine the bread crumbs, dried parsley, and cheese in another shallow dish. Dip the chops into the eggs, then dredge entirely with the bread crumbs, coating evenly and heavily and pressing the coating into the meat.
Put the Parmesan Pork Chops on the baking sheet, and top evenly with any breadcrumbs remaining in the dish. Put the sheet in the middle of the oven. Bake until the breadcrumbs are dark golden.
The Parmesan Pork Chops' internal temperature registers 145 degrees F on an instant-read thermometer (if you're using bone-in, avoid touching the bone) for 15 to 20 minutes, depending on how thick the pork chops are. Let rest for 5 minutes before cutting or serving.
How long does it take to bake the Parmesan Pork Chops?
The time you need to bake parmesan pork chops depends on your meat's thickness and whether it is bone-in or boneless. (A good general rule of thumb is 7 minutes of baking in a 425-degree F oven per half-inch of meat. Pork needs to be cooked to an internal temperature of 145 degrees F. Let your meat rest for at least 5 minutes before cutting into it.)
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📖 Recipe
Easy Baked Parmesan Pork Chops
Ingredients
For the Pork Chops:
- 2 eggs
- 1¾ cups Italian style Panko bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 2 teaspoons dijon mustard
- 2 tablespoons Mayonnaise
- ¼ teaspoon cayenne pepper
- Juice and zest from 1 lemon or lime
- 2 teaspoons Adobo All-purpose Goya Seasoning with pepper
- 4 garlic
- 6 boneless pork loin chops , 1 inch thick (10 to 12 oz each)
For the Couscous Salad and Fig Vinaigrette:
- 2 cups water
- 1 tablespoon unsalted butter
- 2 teaspoons Knorr Chicken flavored Bouillon
- 2 cups Couscous
- 3 tablespoons Fig preserves (such as Bonne Maman), to taste
- ½ cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- ½ teaspoon ground black pepper , to taste
- 1 bunch scallions , white and green parts, finely chopped
- ¼ cup fresh cilantro or flat-leaf parsley , chopped
- ⅔ cup sliced almonds
- 551 ml (1 Dry Pint), cherry tomatoes halved
Instructions
How to Marinate the Pork Chops
- Smash the garlic clove, sprinkle with ½ teaspoon of kosher salt, and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a sturdy 1-gallon resealable plastic bag. Add the lemon juice, zest, mustard, Mayo, Adobo, and the cayenne in a large bowl. Add the pork chops and turn to coat with the marinade; squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 20 minutes.
- To make the Couscous Salad and Fig Vinaigrette:
- Meanwhile, bring the water, chicken flavor bouillon, and butter to a boil in a medium pot. Add the couscous and stir. Cover the pot with a tight-fitting lid and remove it from the heat. Let sit for 5 minutes, then fluff it up immediately with a fork so it doesn't clump together then transfer to a large bowl.
- In a small bowl, whisk together the fig preserves, olive oil, white wine vinegar, kosher salt, and ground black pepper (use a fork to press the little chunks of figs) Add the vinaigrette to the couscous and stir to combine.
- Stir in the scallions, cilantro, halved cherry tomatoes, and sliced almonds. Taste and adjust seasoning, if needed. Serve warm or room temperature.
To Bake the Parmesan Pork Chops:
- Whisk the eggs on a shallow dish or pie plate to blend. Combine the bread crumbs, dried parsley, and cheese in another shallow dish. Dip the chops into the eggs, then dredge completely with the bread crumbs, coating evenly and heavily, and pressing the coating into the meat
- Put the Parmesan Pork Chops on the baking sheet, and top evenly with any breadcrumbs remaining in the dish. Put the sheet in the middle of the oven. Bake until the breadcrumbs are dark golden and the internal temperature of the Parmesan Pork Chops registers 145 degrees F on an instant-read thermometer, (if you're using bone-in avoid touching the bone) 15 to 20 minutes, depending on how thick the pork chops are. Let rest 5 minutes before cutting or serving.
Notes
For the pork chops, you can freeze them after they have been baked and cooled. Place the cooked pork chops in a freezer-safe container or wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. Label the package with the date and contents. They can be stored in the freezer for 2-3 months. For the couscous salad, freezing may not be ideal due to the possible texture changes. However, if you want to freeze the salad, it's best to freeze the individual components separately. First, cook and cool the couscous, and store it in a freezer-safe container or freezer bag. Similarly, freeze the vinaigrette in a separate container. The couscous and vinaigrette can be stored in the freezer for up to 1 month. When you're ready to eat it, thaw them overnight in the refrigerator. For the pork chops, you can reheat them in a preheated oven at 350°F (175°C) until heated through. Remember that reheating times may vary based on the thickness of the pork chops. For the couscous salad, it's best to consume it at room temperature or slightly chilled, so allow it to come to room temperature before serving. While freezing can be a convenient option for meal prepping, it's essential to be aware that the texture and taste of the dishes may be slightly affected. Therefore, it's recommended to enjoy the Baked Parmesan Pork Chops and Couscous Salad with Fig Vinaigrette freshly made for the best flavor and quality. Notes:
- Baking time should be adjusted according to the Pork Chops' thickness. The thinner the pork chops, the more quickly they’ll cook. (I highly recommend a meat thermometer.)
- The Parmesan Pork Chops are done when it reaches an internal temp of 145 degrees (because of the risk of diseases like salmonella poisoning and trichinosis, it may be unsafe to consume pork with an internal temperature lower than 145 °F).
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
