Garlic Parmesan Baked Pork Chops

Garlic Parmesan baked pork chops with a crunchy breadcrumb crust are seared in a cast iron skillet and finished in the oven for a tender center. The garlicky Parmesan coating crisps up at 400°F, delivering deep golden color and juicy pork throughout.

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Prep Time 25

Cook Time 11

Total Time 36

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Boneless pork chops

4 boneless pork chops

Seasoning

0.5 Salt and pepper, to taste Use enough to season both sides.

Egg wash

1 large egg
1 tbsp water

Breadcrumb crust

1 cup breadcrumbs
0.5 cup grated Parmesan cheese Use a 1/2 cup measure for the recipe.
1 tsp garlic powder
0.25 tsp cayenne pepper
2 tbsp olive oil For searing in the skillet.

Equipment

1 cast iron skillet

Method

Prep and bread the chops

Preheat the oven to 400°F so it’s hot when the skillet goes in.
Pat the pork chops dry and season both sides with salt and pepper.
Whisk the egg with water in one shallow bowl, then stir together breadcrumbs, Parmesan, garlic powder, and cayenne in another.
Dip each pork chop in the egg wash, then dredge in the breadcrumb mixture, pressing to coat evenly.

Sear and bake

Heat olive oil in a cast iron skillet over medium-high heat and sear the pork chops for 1 to 2 minutes per side until golden.
Transfer the skillet to the oven and bake for 7 to 12 minutes until the internal temperature reaches 145°F for juicy, safe pork.

Notes

Pro tip: press the breadcrumbs firmly onto the egg so they adhere and stay crisp after baking. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 400°F oven until warmed through to re-crisp the crust (microwave softens it). Freezing is not recommended because the crust texture can turn soggy. For a lower-carb swap, use crushed pork rinds instead of breadcrumbs (keep Parmesan and seasonings the same).