Easy Italian Breaded Baked Pork Chops
Italian breaded baked pork chops, are 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.
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 thought that I would like to try them baked.
The ingredients for Baked Pork Chops
- Pork chops – thick cut
- Bread crumbs
- Parmesan cheese – Parmigiano Reggiano or Grana Padano
- Salt
- Parsley – fresh Italian parsley (also known as flat leaf)
- Olive oil – extra virgin olive oil
What is authentic Parmesan?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
How to Make Italian Breaded Pork Chops
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 and drizzle with olive oil.
Bake, halfway through baking turn the chops over, and sprinkle with any extra crumbs. At the end you can raise the temperature and bake for extra browning. Let the chops sit for a few minutes before serving.
When is pork cooked
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). Let the pork chops 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 serve the pork chops
When I make these baked pork chops I love to serve them with a side salad with creamy Italian dressing, scalloped potatoes, tossed green beans, along with some homemade Italian bread or even Italian focaccia bread.
Can I add other herbs to the Italian parsley in the recipe?
Yes, you can add herbs like basil, thyme, marjoram or even oregano for additional Italian flavor.
How can I keep the breading from falling off the pork chops?
Make sure to press the bread crumb mixture firmly onto the pork chops and let them rest for a few minutes before cooking to help the breading adhere better.
These baked pork chops 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!
Easy Italian Breaded Baked Pork Chops
Ingredients
- 5 pork chops (thick cut 1- 1½ inches (2½ – 3.8 cm)
- ½ cup bread crumbs
- 3 tablespoons freshly grated Parmigiano Romano (or Grana)
- ¼ teaspoon salt
- 1-2 tablespoons fresh Italian parsley chopped*
- 2 tablespoons olive oil for drizzling
*You can also substitute with ½ -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 390F/200C, for extra browning. Let the chops sit 3-5 minutes before serving. Enjoy!
Notes
How to Store the baked 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.Nutrition
Updated from March 20, 2018.
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My Mother makes the exact same recipe to this day and she made it for us growing up and she is 86, so good.
Hi Annette, that’s great, all the best to your Mom. Take care!
Another fabulous recipe! Have made this twice now
With your creamy mushroom pasta. We Love this so much
Thankyou ❤️
Hi Vickie, thanks so much, so glad you liked it and the mushroom pasta! Take care.
I cotinue to be amazed at how easy your recipes are to make. I have made several and they came out yummy. Thanks.
Hi Anthony, thanks so much, so glad you enjoy them. Take care.
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.
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.
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.
Hi Bonita, I hope you enjoy it.
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.
Hi Kathi, thanks so much and thank you for letting me know about using your air fryer. 🙂
can i use a piece of steak in place of pork chop
Hi Timothy, I think it would work out ok. Let me know how it goes.
can i use freezer paper instead of parchment or no paper at all
I would lightly oil the pan rather than use freezer paper.
Do I need to cover the pan with foil or leave uncovered?
Hi Sara no need to cover it. Hope you enjoy it.
Hi Rose, Can you tell me how thick the pork chops should be? Also they look like rib chops.
Hi Patricia, I don’t think they are rib chops, but they are thick cut chops (bone in). Hope that helps.
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.
Hi Savannah, no shaming whatsoever! I love the stuff lol. Thanks so much I hope you enjoyed it. 🙂
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?
Hi Valerie, I think it will still taste good, although the Parmesan does give it a nice flavour. Let me know.
I will try your pork chops tomorrow afternoon. .Sound scrumptious. Thanks for the great recipes.
Thanks Mikki, hope you enjoy it, let me know.
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?
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? 🙂
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?
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.
YUMMMY!!! Thanks for sharing on Blogger Brag Pinterest Party!
Hi Dana, Thanks, I love your party.
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!
Hi Stephanie, once again thanks for pinning my recipe.