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Easy Baked Italian Breaded Pork Chops

Italian Breaded Pork Chops, a delicious Family Dinner Meal. Pork chops baked not fried in a yummy Parmesan  Breaded coating, makes this dish a healthy alternative. An Easy weeknight or weekend dinner idea.

3 breaded pork chops in a white pan

One thing we all agree on is we love Pork Chops. I first had these pork chops years ago when my sister-in-law made them. Although she fried them and I decided that I would prefer them baked.

OK maybe not prefer them baked,  because they certainly are yummy fried, but let’s face it baked is healthier. And one pan makes them so easy.

How to Make Italian Bread Pork Chops:

  • On a large plate mix together the bread crumbs, parmesan cheese, salt and freshly chopped parsley.
  • Coat the pork chops very well with the crumb mixture one at a time,
  • Place the chops on a parchment paper lined cookie sheet, lightly drizzle the paper with a little olive oil.
  • Sprinkle the chops with a little salt and drizzle with olive oil.
  • Bake in a pre-heated oven for approximately 30 minutes, halfway through baking turn the chops over sprinkle with a little salt, (in the last 5 minutes I raised the temperature to 390°/200°), for extra browning.
  • Let the chops sit 3-5 minutes before serving.
how to make pork chops breadcrumb mix in a plate and chops ready for baking


How long to them for:

Depending on the thickness of the chop be sure to bake them for about 30 minutes at 375F (190C).

If you aren’t sure if the Baked Pork Chops are cooked thoroughly then you can measure the internal temperature of the meat. Make sure that it has reached 145F (62C).

Also let the Pork Chop rest for 3-4 minutes before serving.

What are the best type of Pork Chops for baking?

You can use either boneless or bone in Pork Chops. Personally a thick cut 1 to 1  1/2 inch chop is the best for baking and thinner and you will have a dry breaded chop. Not too delicious.

baked breaded pork chops on a baking sheet

How to Store them

Any leftover pork chops should be stored in an air tight container in the fridge for up to three days. Or they can be frozen for up to three months.

What to serve with these Baked Breaded Pork Chops:

Bread Crumbs tossed with freshly grated parmesan cheese and chopped fresh parsley take these Breaded Pork Chops to another level. So Good.

They come out crunchy on the outside and nice and moist on the inside. Amazingly delicious! Try them, trust me, you won’t regret it. Buon Appetito!

up close breaded pork chops baked
baked pork chops on a white plate with some salad

Italian breaded pork chops

Rosemary Molloy
Italian Breaded Pork Chops, a delicious Family Dinner Meal.  Pork chops baked not fried in a yummy Parmesan breaded coating it makes this dish a healthy alternative.  An Easy weeknight or weekend dinner idea.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine Italian
Servings 5 pork chops
Calories 314 kcal


  • 5 pork chops (thick cut 1- 1 1/2 inches (2 1/2 – 3.8 cm)
  • 1/2 cup bread crumbs (62.5 grams)
  • 3 tablespoons freshly grated parmesan cheese
  • 1/4 teaspoon salt
  • 1-2 tablespoons fresh Italian parsley chopped*
  • 2 tablespoons olive oil for drizzling

*You can also substitute with 1/2 -1 teaspoon dried parsley.


    • Pre heat oven to 375° (190°). Line a cookie sheet with parchment paper and drizzle with 1 tablespoon of olive oil.
    • On a large plate mix together the bread crumbs, parmesan cheese, salt and parsley, coat the pork chops very well with the crumb mixture one at a time, place on prepared baking sheet, sprinkle lightly with salt (pinch) and drizzle with 1 tablespoon olive oil.
    • Bake in pre heated oven for approximately 30-35 minutes**, halfway through baking turn the chops over, and sprinkle with any extra crumbs. In the last 5 minutes I raised the temperature to 390°/200°, for extra browning. Let the chops sit 3-5 minutes before serving. Enjoy!
    • ** Pork needs to be cooked to an internal temperature of 145 degrees F.


    Calories: 314kcal | Carbohydrates: 8g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 307mg | Potassium: 532mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.5mg | Calcium: 67mg | Iron: 1.3mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated from March 20, 2018.


    1. 5 stars
      Another fabulous recipe! Have made this twice now
      With your creamy mushroom pasta. We Love this so much
      Thankyou ❤️

    2. I cotinue to be amazed at how easy your recipes are to make. I have made several and they came out yummy. Thanks.

    3. 5 stars
      I’ve made theses chops three times now, each time a delicious success. My husband has not been
      Interested in pork chops ( his mother’s were alway dry and tough) but he loves having these Italian baked pork chops. They are tasty, moist and tender. I serve them with scalloped potatoes and crispy green beans.

      1. Hi Lisa, thanks so much, so glad you and your husband enjoy them. I love both scalloped potatoes and green beans. The perfect dinner. Have a great Sunday.

    4. Thank you for the reminder.. this is an old favourite of mine that I have not made for a long time. The addition of parmesan to the crumbs is new to me. looking forward to trying it out.

    5. 5 stars
      Hello. Made these tonight but I baked them in my Air Fryer. 375 for 10 minutes, turned and did another 8 minutes. Wow – so moist and very tender. I have used the original Shake and Bake version – years ago – and prefer the homemade version because of the MSG in the store bought package. But this recipe is fantastic. I will be putting it in my bi-weekly rotation. Thank you so much for sharing.

      1. Hi Patricia, I don’t think they are rib chops, but they are thick cut chops (bone in). Hope that helps.

        1. 5 stars
          No shaming please.😀. I ran out of Shake and Bake. Decided to be a modern woman and find a recipe online. My home smells wonderful! Can’t wait to serve up your recipe. Loved your story too. Thank you, Rosemary.

        2. Hi Savannah, no shaming whatsoever! I love the stuff lol. Thanks so much I hope you enjoyed it. 🙂

    6. 5 stars
      Trying the recipe now I didn’t add the parmesan cheese because I didn’t have it. Do you think it’ll still taste good?

      1. Hi Valerie, I think it will still taste good, although the Parmesan does give it a nice flavour. Let me know.

        1. 4 stars
          Tryed them that way before,but found dipping them in a beaten egg with salt and pepper, then the bread crumbs makes them taste even better……….. Also wanted to ask if you have a recipe for fulitella?

        2. Hi Joan, good idea, although I’m not too crazy about the taste of food dipped in egg and then baked fried ok. I’m sorry Joan I have never heard of fulitella, it must be dialect, what exactly is it and where is it from? 🙂

    7. Thanks for this recipe. I wrote a post on my blog this morning about how to use pork chops that you buy at Costco and I included a link to your recipe. Have you ever tried brining your pork before breading them?

      1. Hi Eric, thanks for including my recipe. I have never tried brining, but now I think I will give it a go. Have a great weekend.

    8. 5 stars
      I love this twist on an average pork chops, can’t wait to try this! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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