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!
Servings: 4
Ingredients
- 4 boneless pork chops (about 8 ounces each, 1 ½ inches thick)
- 1 cup buttermilk
- 1 cup panko breadcrumbs (whole wheat or regular)
- ¼ cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley (or 1 ½ tablespoons dried parsley)
- ½ teaspoon dry mustard powder
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
Instructions
- Pour buttermilk into a shallow dish. Add pork, flip to coat. Refrigerate, covered, for at least 2 hours or overnight. (Buttermilk is a gentle marinade so you don't have to worry about the meat getting mushy.)4 boneless pork chops, 1 cup buttermilk
- Preheat oven to 425°F. Line baking sheet with foil, set a baking rack on it, and spray lightly with cooking spray (see note 1).
- In a large shallow bowl, mix panko, Parmesan cheese, parsley, mustard powder, salt and pepper. One at a time, remove pork chops from buttermilk, allowing excess to drip off. Dredge each pork chop in breading mixture, patting lightly so breading adheres. Place on prepared rack.1 cup panko breadcrumbs, ¼ cup grated Parmesan cheese, 3 tablespoons chopped fresh parsley, ½ teaspoon dry mustard powder, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Bake for 30 to 35 minutes or until internal temperature reaches 145°F (see note 2). Try not to overcook the pork.
- Allow pork chops to rest 5 to 10 minutes before serving. Internal temperature will continue to rise slightly.
Video
Notes
- Don't have a baking rack? Spray the bottom of the baking pan with nonstick spray and bake the pork chops in in the pan without a rack. The pork chops will be slightly less crispy on the bottom side (but still delicious!).
- Cooking tip: Try not to overcook the pork chops. Overcooked pork can be tough and dry. Bake the chops for 30 minutes, then check the internal temperature in the center of the pork chop with an instant read thermometer. The internal temperature should be nearly 145°F. Remove them from the oven and let them rest 10 minutes or so; the internal temperature will continue to rise slightly. They should be just barely pink inside and juicy, but not bloody.
- Smaller/thinner pork chops: If you bought thinner pork chops (less than 1 ½ inches thick), reduce the cooking time.
- To air fry: Arrange the pork chops in a single layer in the air fryer. Air fry at 400ºF for approximately 15 minutes, flip the pork chops over, then cook for an additional 8 to 10 minutes, or until internal temperature reaches 145°F. (Refer to breaded air fryer pork chops for complete recipe.)
- Storage & reheating: Refrigerate leftover pork chops for up to 4 days. or freeze for up to 3 months. Defrost overnight in the refrigerator before reheating. The best way to reheat breaded pork chops is to put them in your air fryer for a few minutes or in the toaster oven until they are just heated through. Try not to overheat them; they may become tough and dry.
- Nutrition: The information below is slightly skewed because only a small amount of the buttermilk is actually absorbed by the pork, and it's discarded after marinating.
Nutrition
Serving: 1pork chop | Calories: 198kcal | Carbohydrates: 15g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 602mg | Potassium: 363mg | Fiber: 1g | Sugar: 4g | Vitamin A: 407IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 1mg
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