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!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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.
Notes
*Cook times will vary on your pork chops, depending on overall size and thickness as well as whether or not there is bone.