Easy Baked Parmesan Pork Chops
Flavorful 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. Made with boneless pork chops that have been marinated in a tangy Dijon Mustard, mayonnaise, lemon, garlic, and spices, then baked until golden brown. They are delicious serve with Couscous Salad and Fig Vinaigrette or Garden Salad with Lime Buttermilk Ranch Dressing.
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
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. 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).
Nutrition Facts
Easy Baked Parmesan Pork Chops
Amount per Serving
Calories
645
% Daily Value*
Fat
32
g
49
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
17
g
Cholesterol
119
mg
40
%
Sodium
443
mg
19
%
Potassium
699
mg
20
%
Carbohydrates
53
g
18
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
35
g
70
%
Vitamin A
462
IU
9
%
Vitamin C
12
mg
15
%
Calcium
145
mg
15
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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