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.
Breaded Pork Chops
Breaded Pork ChopsOne 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 long to Bake Pork Chops 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.
How to Store the Baked Breaded Pork Chops:
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 Italian Baked Breaded Pork Chops:
Italian Oven Roasted Rosemary Potatoes
Simple Italian Green Bean Toss
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!
Italian breaded pork chops
Ingredients
- 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.
Instructions
- 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.
Nutrition
Updated from March 20, 2018.
Timothy Criscione says
can i use a piece of steak in place of pork chop
Rosemary says
Hi Timothy, I think it would work out ok. Let me know how it goes.
Timothy Criscione says
can i use freezer paper instead of parchment or no paper at all
Rosemary says
I would lightly oil the pan rather than use freezer paper.
Sara Kolkmeyer says
Do I need to cover the pan with foil or leave uncovered?
Rosemary says
Hi Sara no need to cover it. Hope you enjoy it.
Patricia Ryan says
Hi Rose, Can you tell me how thick the pork chops should be? Also they look like rib chops.
Rosemary says
Hi Patricia, I don’t think they are rib chops, but they are thick cut chops (bone in). Hope that helps.
Savannah says
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.
Rosemary says
Hi Savannah, no shaming whatsoever! I love the stuff lol. Thanks so much I hope you enjoyed it. 🙂
Valerie says
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?
Rosemary says
Hi Valerie, I think it will still taste good, although the Parmesan does give it a nice flavour. Let me know.
mikki says
I will try your pork chops tomorrow afternoon. .Sound scrumptious. Thanks for the great recipes.
Rosemary says
Thanks Mikki, hope you enjoy it, let me know.
Joan P says
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?
Rosemary says
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? 🙂
Eric @ Eat Like No One Else says
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?
Rosemary says
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.
Dana (@Prudentwisdom) says
YUMMMY!!! Thanks for sharing on Blogger Brag Pinterest Party!
rose says
Hi Dana, Thanks, I love your party.
Stephanie says
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!
rose says
Hi Stephanie, once again thanks for pinning my recipe.