These baked Parmesan pork chops are incredibly delicious and served with a tangy, creamy lemon basil sauce! They are easy to make and are ready in just 30 minutes. Break up the 'usual' dinner routine with this spectacular pork dinner that will leave you wishing that you had made more!
Bone In Parmesan Pork Chops Recipe
These oven-baked Parmesan pork chops are paired so perfectly with this lemon basil sauce that they will become your new family favorite! Best of all, my Parmesan pork chops are a super easy recipe to make!
Ready in just 30 minutes, this is a great dinner for any day of the week! Plus, it is kid-approved!
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🥘 Parmesan Pork Chops Ingredients
For my recipe, I enjoyed using some bone-in pork chops. However, you can use boneless if you prefer!
Parmesan Pork Chops
- Pork Chops - 4 bone-in pork chops.
- Panko Breadcrumbs - 1½ cups of Panko Italian seasoned breadcrumbs. Alternatively, you can just mix together Panko and Italian breadcrumbs.
- Butter - 2 tablespoons of melted butter.
- Parmesan - ½ cup of grated Parmesan cheese.
- Dried Parsley - 2 tablespoons of dried parsley.
- Salt & Pepper - ½ teaspoon of both salt and pepper.
- Paprika - ½ teaspoon of paprika or smoked paprika.
- Garlic Powder - ½ teaspoon of garlic powder.
- Oil - 1 tablespoon of extra virgin olive oil.
- Parsley (optional) - 2 tablespoons of chopped fresh parsley for garnish, if desired.
Lemon Basil Sauce
- Butter - 2 tablespoons of unsalted butter.
- Garlic - 2 cloves of minced garlic.
- Red Pepper Flakes - 1 pinch of red pepper flakes.
- Chicken Broth - 1 cup of chicken broth.
- Cream - 1 cup of heavy cream.
- Parmesan - ½ cup of grated Parmesan cheese.
- Basil - ½ cup of chopped fresh basil.
- Salt & Pepper - 1 pinch of salt & pepper.
- Lemon - 1 large lemon that has been zested. Keep the juice as well.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Bake Parmesan Pork Chops
This recipe is incredibly simple to make! Just make sure you have a large bowl for coating your pork and a baking dish!
I made 4 pork chops, but you can feel free to make as many as you like!
Baked Parmesan Breaded Pork Chops
- Preheat. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Coat the parchment paper with 1 tablespoon of olive oil, drizzled or spread with a basting brush.
- Mix together the coating. Combine 1½ cups of Panko Italian seasoned breadcrumbs with 2 tablespoons of melted butter. Then, add ½ cup of Parmesan cheese, 2 tablespoons of dried parsley, and ½ teaspoon each of salt, pepper, paprika, and garlic powder in a bowl large enough to coat the pork chops in.
- Coat the pork chops. Rinse the 4 pork chops, do not pat dry. Set the pork chops, one at a time, into the breading mixture and coat evenly.
- Prepare to bake. Transfer to the olive oil-coated parchment paper, and arrange the pork chops by spacing them on the baking sheet about 2 inches apart.
- Bake. Bake uncovered at 350°F (175°C) for 25-30 minutes for bone-in pork chops that are about ½" thick (*see note for cook times).
- Rest. Remove from the oven and allow to rest for a minimum of 3 minutes.
Lemon Basil Sauce
- Saute garlic. In a medium saucepan, melt the 2 tablespoons of unsalted butter over medium-high heat. Add in the 2 cloves of minced garlic and a pinch of red pepper flakes, cooking for about 1 minute and stirring frequently to prevent burning.
- Add remaining ingredients. Add 1 cup each of chicken broth and heavy cream, as well as ½ cup each of Parmesan cheese and fresh chopped basil, and a pinch of salt & pepper, and the zest and juice from one lemon.
- Simmer. Stir to combine and bring to a low boil. Reduce heat and allow to simmer until thickened, continue to stir frequently. If the sauce thickens too much, add some more chicken broth to thin it out.
- Serve. Pour over the pork chops to serve.
Serve your tasty pork chops with some red skin mashed potatoes and steamed broccoli! Then spoon the lemon basil sauce on top! Enjoy!
See my post for ideas for what to serve with pork chops.
💭 Angela's Pro Tips & Recipe Notes
- Cook times will vary on your pork chops, depending on overall size and thickness as well as whether or not there is bone.
- 16-18 minutes for boneless pork chops
- 25-30 minutes for bone-in pork chops that are approximately ½" thick.
- 12-15 minutes for boneless, thin-cut pork chops
- 16-20 minutes for bone-in thin-cut pork chops.
- Your pork chops should reach 145ºF (63ºC ) internal temperature as read by a digital meat thermometer when done.
🥡 Storing & Reheating
Store your pork chops and sauce in separate airtight containers in the fridge for up to 4 days.
Reheat your Parmesan pork chops in the oven on a baking sheet at 350°F (175°C) until heated through. The sauce can be reheated over medium-low heat in a saucepan.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
For this recipe, I like to bake my pork chops at 350°F (175°C), regardless of if they are bone-in or boneless.
Nope! Go ahead and leave your pork chops uncovered so that the breadcrumb coating stays nice and crunchy!
Pork chops are a lean cut of meat and can easily become tough or dry if you let them overcook. Make sure to use a meat thermometer and take your pork out of the oven when it is done!
🐷 Easy Pork Recipes
- Instant Pot Pulled Pork - Using your pressure cooker or Instant Pot is much faster than making pulled pork in a slow cooker!
- Pork Shoulder Butt Roast - This roast is fall-apart tender and incredibly delicious!
- Pork Belly Burnt Ends - These smoked tidbits of meat are extremely addicting!
- Smoked Pork Belly - I love using my smoker to make some delicious and hands-off pork belly!
- BBQ Baked Pork Spareribs - These yummy ribs will be a hit at your next barbecue!
- Air Fryer Thick Cut Pork Chops - You can whip up some tasty pork chops in your air fryer for a super simple meal!
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📖 Recipe Card
Baked Parmesan Pork Chops
Ingredients
Parmesan Crusted Pork Chops
- 4 pork chops (bone-in pork chops)
- 1 ½ cups Panko Italian seasoned breadcrumbs (or mix Panko & Italian seasoned breadcrumbs)
- 2 tablespoon butter (melted)
- ½ cup Parmesan cheese (grated)
- 2 tablespoon dried parsley
- ½ teaspoon each, salt & pepper
- ½ teaspoon paprika (or smoked paprika)
- ½ teaspoon garlic powder
- 1 tablespoon olive oil (extra virgin)
- 2 tablespoon fresh parsley (optional for garnish)
Lemon Basil Sauce
- 2 tablespoon butter (unsalted)
- 2 cloves garlic (finely minced or grated)
- 1 pinch red pepper flakes
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese (grated)
- ½ cup fresh basil (chopped)
- 1 pinch each, salt & pepper
- 1 large lemon (zested, then reserve the juice)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Parmesan Crusted Pork Chops
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Coat the parchment paper with the 2 tablespoon of olive oil, drizzled or spread with a basting brush.
- Combine Panko Italian seasoned breadcrumbs with 2 tablespoon melted butter, then add the Parmesan cheese, dried parsley, salt, pepper, paprika, and garlic powder in a bowl large enough to coat the pork chops in.
- Rinse the pork chops, do not pat dry. Set the pork chops, one at a time, into the breading mixture and coat evenly.
- Transfer to the olive oil coated parchment paper, arrange the pork chops by spacing them on the baking sheet about 2 inches apart.
- Bake at 350°F (175°C) for 16-18 minutes for boneless pork chops and 25-30 minutes for bone-in pork chops that are approximately ½" thick. Thin cut pork chops will be done in 12-15 minutes for boneless pork chops and 16-20 minutes for bone-in pork chops.
Lemon Basil Sauce
- In a medium saucepan, melt the unsalted butter over medium high heat. Add in the garlic and red pepper flakes, cooking for about 1 minute and stirring frequently to prevent burning.
- Add the chicken broth, heavy cream, Parmesan cheese, fresh chopped basil, salt, pepper, lemon zest, and the juice from the lemon.
- Stir to combine and bring to a low boil. Reduce heat and allow to simmer until thickened, continue to stir frequently. If the sauce thickens too much, add some more chicken broth to thin it out.
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