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.
Jump to:
- What are Parmesan pork chops?
- Ingredients
- Tools you'll need
- How to Make Parmesan Pork Chops
- How to Make Couscous Salad and Fig Vinaigrette
- How to Bake Parmesan Pork Chops
- How long does it take to bake the Parmesan Pork Chops?
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Parmesan Pork Chops
- FAQ
- Related Recipes:
- Recipe
What are Parmesan pork chops?
Parmesan pork chops are a delicious and flavorful dish made by coating boneless pork loin chops in a mixture of breadcrumbs, grated Parmesan cheese, dried parsley, and spices like cayenne pepper and Adobo seasoning. The pork chops are first marinated in a tangy blend of garlic, lemon or lime juice, Dijon mustard, mayonnaise, and seasonings.
Then, they are dipped in beaten eggs and coated with the breadcrumb mixture, ensuring a crispy and cheesy crust. Finally, the chops are baked in the oven until golden and cooked through. The result is tender, juicy pork chops with a savory Parmesan coating that adds a delightful umami flavor to each bite.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Pork Chops:
- Eggs: Used to create an egg wash to help the breadcrumb mixture adhere to the pork chops.
- Italian-style Panko bread crumbs: Provide a crispy coating for the pork chops.
- Grated Parmesan cheese: Adds a rich, savory flavor and enhances the texture of the breadcrumb coating.
- Dried parsley: Contributes an herbaceous note to the breadcrumb mixture.
- Dijon mustard: Adds tanginess and helps to bind the marinade for the pork chops.
- Mayonnaise: Provides moisture and richness to the marinade, keeping the pork chops tender.
- Cayenne pepper: Adds a subtle heat and depth of flavor to the pork chops.
- Lemon or lime juice and zest: Bring a refreshing citrusy taste to the marinade, balancing the richness of the other ingredients.
- Adobo All-purpose Goya Seasoning with pepper: Enhances the flavor profile with a blend of spices.
- Garlic: Creates a flavorful base for the marinade.
For the Couscous Salad and Fig Vinaigrette:
- Water: Used to cook the couscous.
- Unsalted butter: Adds richness and flavor to the cooked couscous.
- Knorr Chicken flavored Bouillon: Provides a savory taste to the couscous.
- Couscous: Serves as the base for the salad, providing a fluffy texture.
- Fig preserves: Forms the vinaigrette base, adding a sweet and fruity flavor.
- Extra virgin olive oil: Combines with the fig preserves to create a luscious vinaigrette and adds richness to the salad.
- White wine vinegar: Provides acidity to balance the sweetness of the fig vinaigrette.
- Ground black pepper: Adds a subtle heat and depth of flavor to the vinaigrette.
- Scallions: Bring a fresh and mild onion flavor to the salad.
- Cilantro or flat-leaf parsley: Adds brightness and freshness to the couscous salad.
- Sliced almonds: Provide a crunchy texture and nutty flavor to the salad.
- Cherry tomatoes: Add vibrant color, juiciness, and sweetness to the salad.
Tools you'll need
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.)
Substitutions
- Parmesan Cheese: You can substitute grated Parmesan cheese with grated Pecorino Romano or a similar hard cheese with a sharp flavor.
- Italian-style Panko bread crumbs: Regular Panko bread crumbs can be used instead of the Italian-style ones. You can also use plain bread crumbs or crushed crackers with a different flavor.
- Dried Parsley: If you don't have dried parsley, use dried basil, oregano, or a blend of dried herbs.
- Dijon Mustard: Spicy brown or whole-grain mustard can be used as an alternative to Dijon mustard.
- Mayonnaise: Greek yogurt or sour cream can be used as substitutes for mayonnaise to add moisture and richness to the marinade.
- Cayenne Pepper: If you prefer a milder flavor, reduce or omit the cayenne pepper. Alternatively, you can use paprika or chili powder for a different heat level.
- Lemon or Lime Juice/Zest: You can use vinegar, such as white wine or apple cider vinegar, as a substitute for citrus juice. You can use lemon or lime zest powder or omit it if necessary for the zest.
- Adobo All-purpose Goya Seasoning: If you don't have this specific seasoning, you can substitute it with a combination of garlic powder, onion powder, cumin, and paprika, or use your preferred all-purpose seasoning blend.
- Fig Preserves: If you can't find fig preserves, you can use other fruit preserves such as apricot, peach, or raspberry to achieve a similar sweet and fruity flavor.
- Cherry Tomatoes: If cherry tomatoes are unavailable, you can substitute grape or diced regular tomatoes.
- Knorr Chicken Flavored Bouillon: Vegetable or mushroom bouillon can be used as an alternative to the chicken bouillon for flavoring the couscous.
Variations
- Lemon Herb Pork Chops: Replace the Adobo seasoning with a blend of dried herbs such as thyme, rosemary, and sage. Add fresh lemon zest and a squeeze of lemon juice to the breadcrumb mixture for a bright and citrusy flavor.
- Spicy Cajun Pork Chops: Replace the Italian-style Panko bread crumbs with Cajun-seasoned bread crumbs or add Cajun seasoning to the breadcrumb mixture. Increase the cayenne pepper or add some chili powder for extra heat.
- Mediterranean-Inspired Pork Chops: Add a Mediterranean twist by replacing the Italian-style Panko bread crumbs with a mixture of crushed garlic croutons, dried oregano, and grated Parmesan cheese. Serve the pork chops with a side of tzatziki sauce and a Greek salad.
- Smoky BBQ Pork Chops: Instead of using the Adobo seasoning, season the pork chops with a smoky BBQ dry rub. Replace the Italian-style Panko bread crumbs with crushed barbecue-flavored potato chips, or add smoky paprika to the breadcrumb mixture.
- Honey Mustard Glazed Pork Chops: Skip the Parmesan cheese in the breadcrumb mixture and brush the pork chops with a mixture of honey, Dijon mustard, and a touch of soy sauce before coating them with breadcrumbs. Baking will create a sweet and tangy glaze on the pork chops.
- Cheesy Stuffed Pork Chops: Create a pocket in the pork chops and stuff them with shredded mozzarella cheese, sun-dried tomatoes, and fresh basil leaves. Secure the pocket with toothpicks before coating the chops with the breadcrumb mixture and baking.
How to Serve
To serve the Baked Parmesan Pork Chops and Couscous Salad with Fig Vinaigrette, you can plate each dish separately or arrange them together for a complete meal. Start by placing a cooked Parmesan pork chop on a serving plate or platter. The pork chop's crispy and flavorful crust will be the dish's highlight. Next to the pork chop, spoon a generous portion of the couscous salad.
The salad perfectly complements the savory pork chops with its fluffy couscous, sweet cherry tomatoes, sliced almonds, and fresh herbs. Drizzle the fig vinaigrette over the couscous salad, allowing the tangy and sweet flavors to enhance the dish. You can garnish the plate with additional chopped herbs, lemon or lime wedges, or a sprinkle of grated Parmesan cheese for extra visual appeal. Finally, serve the Baked Parmesan Pork Chops and Couscous Salad.
At the same time, they are still warm or at room temperature, allowing your guests to enjoy a delightful combination of flavors, textures, and vibrant colors in every bite.
How to Store & Re-Heat
To store: The Baked Parmesan Pork Chops and Couscous Salad with Fig Vinaigrette, allow them to cool completely at room temperature. Once cooled, transfer any remaining pork chops to an airtight container and refrigerate them separately from the salad. The pork chops can be stored in the refrigerator for 3-4 days. Similarly, transfer any leftover couscous salad to a separate airtight container and refrigerate. The salad can be stored for up to 2-3 days.
To reheat: First, preheat the oven to 350°F (175°C) for the pork chops. Next, place the pork chops on a baking sheet and bake for 10-15 minutes or until heated. You can cover the pork chops with foil while reheating to prevent them from drying out. The couscous salad is best enjoyed at room temperature or slightly chilled. However, if you prefer to reheat it, you can do so in a microwave or stovetop.
In the microwave, transfer the desired portion of the salad to a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed to your liking. Heat the salad in a non-stick skillet over medium-low heat on the stovetop, stirring gently until warm. Remember to adjust the reheating time according to the quantity and desired temperature. Always ensure that the leftovers are heated thoroughly before serving.
Make-Ahead
To prepare the Baked Parmesan Pork Chops and Couscous Salad with Fig Vinaigrette, you can prepare several components in advance. First, start by marinating the pork chops as directed in the recipe, then store them in an airtight container in the refrigerator for up to 24 hours before baking. This allows the flavors to develop and penetrate the meat for even more delicious results. For the couscous salad, you can cook the couscous according to the recipe and prepare the vinaigrette separately.
Store the cooked and cooled couscous in an airtight container in the refrigerator. Similarly, store the prepared vinaigrette in a separate container. Both the couscous and vinaigrette can be made a day in advance. When you're ready to serve, preheat the oven and bake the marinated pork chops as directed. While the pork chops are baking, take the chilled couscous and vinaigrette out of the refrigerator.
Allow them to come to room temperature or briefly warm the couscous in the microwave or stovetop if desired. Once the pork chops are cooked and rested, assemble the couscous salad by combining the room-temperature couscous with the vinaigrette and other ingredients. By preparing the different components, you can save time and have a delicious meal ready to be enjoyed with minimal effort.
This make-ahead approach allows you to conveniently enjoy the Baked Parmesan Pork Chops and Couscous Salad with Fig Vinaigrette. It ensures that the flavors have had time to develop and meld together for a satisfying meal.
How to Freeze
Freezing the Baked Parmesan Pork Chops and Couscous Salad with Fig Vinaigrette is possible. Still, it's important to note that the texture and quality may be slightly compromised upon thawing and reheating. If you still wish to freeze them, here's how:
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.
Tips for Making The Best Parmesan Pork Chops
- Use thick-cut boneless pork chops: Thicker parmesan pork chops will be juicier and more tender when cooked. Aim for chops about 1 inch thick to remain moist during baking.
- Pound the parmesan pork chops: Before marinating, gently use a meat mallet or the back of a heavy pan to pound the parmesan pork chops to an even thickness. This helps the chops cook more evenly and prevents them from drying out.
- Marinate for longer: While the recipe suggests marinating for at least 20 minutes, you can marinate the parmesan pork chops for longer, even overnight, to allow the flavors to penetrate the meat and enhance the taste.
- Preheat the oven properly: Make sure your oven is properly preheated before baking the parmesan pork chops. This ensures even cooking and helps develop a crispy crust.
- Make sure to skimp on the breadcrumb coating: Press the breadcrumb mixture firmly into the parmesan pork chops to create a thick and even coating. This will result in a flavorful and crispy exterior.
- Use a wire rack: Placing a wire rack on the baking sheet will elevate the parmesan pork chops, allowing hot air to circulate them and promote even browning.
- Avoid overcooking: Pork can quickly become dry if overcooked. Use an instant-read thermometer to check the internal temperature of the parmesan pork chops. The USDA recommends cooking pork to an internal temperature of 145°F (63°C). Remove the parmesan pork chops from the oven when they reach this temperature, as they will continue to cook slightly while resting.
- Let them rest: Allow the cooked parmesan pork chops to rest for a few minutes before cutting or serving. This helps the juices redistribute within the meat, resulting in tender and juicy chops.
- Serve with fresh garnishes: Enhance the presentation and flavor of the parmesan pork chops by garnishing them with freshly chopped herbs, lemon or lime wedges, or a sprinkle of grated Parmesan cheese.
FAQ
Can I use bone-in pork chops instead of boneless ones?
You can use bone-in pork chops for this recipe. Remember that bone-in chops may require slightly longer cooking time to ensure they are fully cooked.
Can I use a different type of meat for this recipe?
While the recipe is designed explicitly for pork chops, you can try adapting it to other types of meat, such as chicken breast or veal chops. Adjust the cooking time according to the thickness and type of meat you choose.
Can I make the couscous salad without the fig vinaigrette?
Yes, if you prefer, you can omit the fig vinaigrette and dress the couscous salad with a different dressing of your choice, such as a lemon vinaigrette, balsamic vinaigrette, or even a simple olive oil and vinegar dressing.
Can I prepare the breadcrumb coating in advance?
Preparing the breadcrumb coating fresh before coating the pork chops is generally recommended. This helps ensure the best texture and flavor. However, you can mix the dry ingredients in advance and store them in an airtight container until ready to use.
Can I double the recipe?
You can double the recipe to make a larger batch. Adjust the ingredient quantities accordingly and ensure you have enough baking sheets or pans to accommodate the increased pork chops.
Can I use fresh breadcrumbs instead of Panko?
Panko breadcrumbs are recommended for this recipe because they provide a light and crispy texture. However, if you prefer fresh breadcrumbs, you can try them. Just keep in mind that the texture may be slightly different.
Can I grill the Parmesan pork chops instead of baking them?
While this recipe is specifically designed for baking, you can experiment with grilling the pork chops. Remember that the cooking time and technique will vary when grilling, so monitor the chops closely to ensure they are cooked through and reach the appropriate internal temperature.
Related Recipes:
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.