Breaded Pork Chops with Herbs and Parmesan
Crisp on the outside and juicy on the inside, these easy breaded pork chops are baked in the oven. The buttermilk marinade makes them so tender!
Looking for a delicious way to prepare pork chops? Tired of dry, tasteless pork? You’re going to love this recipe!
Have you ever tried marinating pork in buttermilk? You may have heard about marinating chicken in buttermilk but I was inspired by Jessica at How Sweet Eats to try this method with pork chops. If it tenderizes and adds juiciness to chicken, why not pork?
Hmmm, I wonder if a buttermilk marinade works for dry skin. My skin gets so dry in the winter. Sorry, got a little diverted there.
Anyways, back to that pork. Buttermilk marinated pork, coated with a tasty mixture of panko breadcrumbs, Parmesan cheese, and chopped parsley, baked in the oven for an easy entree.
About Breaded Pork Chops
Why buttermilk for a marinade? Buttermilk is slightly acidic and has enzymes which help tenderize the pork. It’s a gentle marinade and it won’t make the pork mushy if you want marinate the pork overnight. Plus, a buttermilk marinade is very easy, just pour it on, nothing to mix up.
After the pork has marinated, remove it from the marinade and let the excess drip off. You don’t have to wipe it off or anything — the buttermilk that remains on the pork chops will help the breading stick.
Mix the breading ingredients together: panko, Parmesan cheese, chopped parsley, mustard powder, salt and pepper. Use a shallow bowl so you have room to dredge the pork chops in it. Press one chop at a time, both sides, in the breading mixture. Arrange them in a single layer on a baking rack set inside a baking pan (don’t forget to spray it with nonstick cooking spray first!).
If you don’t have a baking rack, that’s okay. Baking the pork chops on a baking rack allows air to circulate all around the chops so they get crispier. Will they still be delicious in a pan? Of course!
Bake the chops for about a half hour or until the internal temperature reaches nearly 145°F. Let them rest 10 minutes or so; the internal temperature will continue to rise. They should be just slightly pink inside and juicy, but not bloody.
What to serve with Breaded Pork Chops:
Breaded pork chops would be great with roasted vegetables or potatoes because everything could roast in the oven at the same time. Just arrange your oven racks with a little space between the racks. Try roasted sweet potatoes and shallots, with maple mustard sauce. Or this medley of balsamic roasted vegetables. Roasted carrots with thyme and nutmeg are so good, too! Check out 40 of my roasted vegetable recipes.
Looking for more pork recipes?
- 4 boneless pork chops, about 8 oz. each
- 2 cups lowfat buttermilk
- 1 ½ cups panko (whole wheat or regular)
- ¼ cup grated Parmesan cheese
- 3 tablespoons chopped fresh or dried parsley
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon pepper
- Pour buttermilk into a shallow dish. Add pork, flip to coat and submerge. Refrigerate, covered, for at least 2 hours or overnight.
- Preheat oven to 425°F. Line baking sheet with foil, set a baking rack on it, and spray lightly with cooking spray.
- In a large shallow bowl, mix panko, Parmesan cheese, parsley, mustard powder, salt and pepper. Remove pork from marinade, allowing excess marinade to drip off. Dredge each pork chop in breading mixture, patting lightly so breading adheres. Place on prepared rack.
- Bake for 30-35 minutes or until internal temperature reaches 145°F.
- Allow to rest 5-10 minutes before serving.
- Don't have a baking rack? Bake pork chops in baking pan without rack. They may be slightly less crispy on the bottom side but will still be delicious.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 957mgCarbohydrates: 36gFiber: 2gSugar: 8gProtein: 27g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Changes I would make: None.