These parmesan pork chops are easy to prepare and make a great weeknight meal. Fried and then baked, the crispy coating is so delicious and they’re ready in 30 minutes!
These parmesan pork chops are straight up, farmer friendly food. We are most certainly not in salad or healthy eating territory here. We’re talking juicy pieces of meat, coated in breadcrumbs and cheese and quickly fried then finished off in the oven before being served up with a big old pile of mashed potatoes. Channeling our inner 1950s housewives and preparing the most basic of meat, potato and veg dinners for our husbands who have been hard at work all day and need something satisfying and hearty when they walk in the door.
Except that lately, Sadie has decided that bedtime must go on for about an hour and has just learnt the skill of procrastination. Milk, socks, book, mum, dad, Grumps, Sage. You name it, she wants it before bed. Meaning that if Josh isn’t home yet, I’m stuck trying to chill her out so that she doesn’t get too worked up and dinner is totally put on hold.
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In a perfect world I would have prepared dinner ahead of time and could just whip it out of the warming draw but I never seem to be quite that organised. Luckily for us, these pork chops are on the table in 30 minutes!
This recipe is:
- Quick to prepare and cook
- Simple! Just a few ingredients and nothing fancy
- A great weeknight option
I originally made this recipe with the coating patted straight onto the pork chops but thought I would try the flour/egg/breadcrumb method that I use for a lot of other things to see if it was better. We didn’t really notice a difference and actually prefered the chops that were just straight breadcrumbs which eliminates a couple of extra steps and ingredients! Perfect!
You can use bone in or boneless pork chops in this recipe. I use bone in as that’s what we have in our freezer but if you’re buying them, choose whichever you prefer.
I used a cast iron frying pan as it can be put straight in the oven, but if you don’t have one, just fry the pork chops and then transfer them to a baking tray for the oven time.
What to serve with this:
Green beans or broccoli from the garden
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- 4 pork chops (bone in)
- 1/4 cup breadcrumbs
- 1/4 cup parmesan cheese (grated)
- 1 teaspoon mixed herbs
- 1/2 teaspoon garlic powder
- Salt & pepper
Heat the oven to 200°C/392°F and heat 1 Tablespoon of olive oil in a cast iron frying pan. You will transfer the pan into the oven so if you don't have a cast iron pan, use a regular frying pan but prepare a baking sheet lined with baking paper and set aside.
In a shallow bowl mix together the breadcrumbs, parmesan, mixed herbs, garlic powder and salt & pepper.
Press each pork chop in the mixture so that they are coated well on both sides and place directly into the hot frying pan.
Cook for 4-5 minutes each side until the coating is crispy. Transfer the pan to the oven (or transfer the pork chops to the prepared baking sheet and place that in the oven) and cook for a further 10 minutes or until the pork chops are cooked through.
Serve with mashed potato and vegetables.