Garlic Parmesan Crusted Baked Pork Chop
A flavorful and crunchy crust make these baked pork chops moist and tender!
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Servings: 4 people
Equipment
- Cast Iron Skillet
- Instant Read Thermometer (I like Thermapen)
Ingredients
- 4 Pork Chops Can be bone-in or boneless
- ⅓ Cup Shredded Parmesan
- ⅕ Cup Breadcrumbs Your choice, although I prefer gluten free Chickpea Bread Crumbs
- ½ tablespoon Garlic Powder
- ⅛ teaspoon Cayenne Pepper
- 1 Egg
- 1 tablespoon Water
- 2 tbsp Cooking Oil Your choice, for searing the pork chops
Instructions
- Preheat the oven to 400.
- Pat dry pork chops and sprinkle with salt and pepper.
- Mix the bread crumbs, Parmesan cheese, garlic powder and cayenne pepper in one shallow bowl, and whisk the egg with 1 tablespoon of water in another shallow bowl.
- Dip each pork chop in the egg and let excess drip off, then dredge in the bread crumb mixture. Set aside.
- Add oil to the cast iron skillet or deep frying pan on medium high heat. Saute the pork chops approximately 1-2 minutes on each side, until the breading is golden brown.
- Place skillet in the oven and cook until the internal temperature on an instant read thermometer reads 145, approximately 7 minutes for thinner pork chops, up to 10-12 minutes for thick pork chops.
Notes
Cooking times will vary depending on the type of pork chops you use, and their thickness. I recommend getting thicker pork chops, as they tend to retain their juices better, and while bone-in pork chops tend to be a bit more flavorful, I still prefer boneless since they are easier to cut up and enjoy for a family with kids.
Thinner pork chops should only take about 7 minutes baking time, but should take no more than about 10-12 minutes for a thick chop. I highly recommend getting a quality instant read thermometer to cook up all different cuts of meat perfectly.
Nutrition
Serving: 1g | Calories: 347kcal | Carbohydrates: 5g | Protein: 34g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 138mg | Sodium: 248mg | Potassium: 550mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Calcium: 118mg | Iron: 1mg
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