Parmesan Crusted
Pork Chops
Crispy on the outside, juicy on the inside — these oven-baked pork chops skip the breadcrumbs entirely and use a seasoned Parmesan crust instead. Zero-carb coating, maximum flavor, and on the table in under 40 minutes.
- 4 thick-cut boneless pork chops
- 2 eggs
- ½ cup low-fat Parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp dried parsley
- — salt & black pepper, to taste
- — non-stick cooking spray
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1
Preheat & prep the dish
Preheat oven to 350°F. Spray a baking dish generously with non-stick cooking spray and set aside. Pat the pork chops dry with a paper towel — this helps the coating stick better.
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2
Set up the dredging station
Whisk the eggs in a flat, shallow bowl. In a separate shallow bowl, combine the Parmesan, garlic powder, Italian seasoning, parsley, salt, and pepper. Mix until evenly blended.
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3
Coat the pork chops
Dip each pork chop into the egg wash, letting any excess drip off. Immediately press both sides firmly into the Parmesan mixture, making sure each chop is well coated. Place in the prepared baking dish.
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4
Bake
Bake for 25–30 minutes until the crust is golden and the internal temperature reaches 145°F. For a crispier crust, switch to the broiler for the last 2–3 minutes — watch closely so it doesn't burn.
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5
Rest & serve
Let the pork chops rest for 5 minutes before serving — this keeps them juicy. Serve alongside roasted vegetables, cauliflower mash, or a simple green salad.
- Pat them dry: Removing surface moisture before dredging is the key to getting the Parmesan coating to adhere and crisp up properly.
- Thick cut matters: Thicker pork chops are more forgiving in the oven and stay juicy much more easily than thin ones — aim for at least ¾ inch.
- Broiler trick: If you want a crunchier golden crust, broil on high for the last 2–3 minutes. Keep a close eye on it!
- Great sides: Pairs beautifully with cauliflower mash, roasted asparagus, sautéed zucchini, or a simple green salad.
- Leftovers: Reheat in the oven or air fryer at 350°F for 8–10 minutes to keep the crust crispy — the microwave will make it soggy.