Parmesan Crusted Pork Chops

Ingredients

• 6thin boneless pork chops
• 80 ml (⅓ cup)Dijon mustard
• 45 ml (3 tablespoons)olive oil
• ½ teaspoonkosher salt
• ½ teaspoonblack pepper
• ¾ teaspoongarlic powder
• ¾ teaspoonthyme
• ½ teaspoononion powder
• ½ teaspoondried oregano
• ½ teaspoondried basil
• about 150 g (1½ cups)grated Parmesan cheese, not powdered

Instructions

1. 1

   Make the marinade

   In a small bowl, combine the mustard, olive oil, garlic powder, thyme, onion powder, oregano, ¼ teaspoon of the kosher salt, ¼ teaspoon of the black pepper and the basil. Put the pork chops in a zip-top bag, pour in the marinade and refrigerate overnight.

2. 2

   Heat the oven

   Preheat the oven to 200°C (400°F).

3. 3

   Coat with Parmesan

   Spread the Parmesan in a shallow dish or pie pan, then coat each pork chop on all sides.

4. 4

   Arrange the chops

   Set a flat roasting rack over a shallow dish or baking sheet and place the chops on it. Alternatively, use a roasting pan fitted with a flat rack.

5. 5

   Season the chops

   Sprinkle the chops with the remaining ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper.

6. 6

   Bake until cooked

   Bake for 15–20 minutes, or until the pork reaches the recipe’s recommended internal temperature of 69°C (155°F).

7. 7

   Crisp the coating

   If desired, move the oven rack to the top position and broil on high until the Parmesan coating is crispy.

What are Parmesan-crusted pork chops?

Pork chops are a familiar American main course, and this version adds an Italian-inspired cheese and herb coating. Mustard and olive oil form the base of an overnight marinade, while grated Parmesan gives the outside a savoury finish.

Thin boneless chops cook quickly, and the rack lets hot air circulate around them. That combination helps the crust set without requiring a long oven bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 33g protein, 1g carbs, 14g fat.

The pork supplies most of the protein, while Parmesan and olive oil contribute much of the fat. The small amount of carbohydrate comes mainly from the mustard and seasonings; serve the chop with vegetables and, if wanted, a modest portion of potatoes or another starch to round out the plate.

The marinade's role

Mustard: it brings tang and helps the herbs and seasonings cling to the pork. Olive oil rounds out the mixture and carries the dried herbs across the surface.

Herbs and spices: garlic powder, onion powder, thyme, oregano and basil season the meat before it meets the cheese. The recipe reserves some salt and pepper for seasoning just before baking.

Choose the right Parmesan

Grated cheese: use grated Parmesan rather than powdered cheese, as specified in the recipe. Spread it in a shallow dish so each chop can be coated on all sides.

Even coverage: press the chops into the cheese and turn them to cover the edges as well as the broad surfaces. A reasonably even layer helps the coating brown consistently.

Why use a rack?

Airflow: a flat roasting rack lifts the chops above the dish or baking sheet, allowing heat to reach underneath. This helps avoid a damp underside where the meat rests against the pan.

No rack: the method also allows a roasting pan with a flat rack. Arrange the chops on the rack without overlapping them.

Check doneness carefully

Timing: begin checking the chops at 15 minutes, since thin cuts can cook quickly. The recipe gives a baking window of 15–20 minutes.

Temperature: use the recipe’s stated target of 69°C (155°F) as the doneness cue. If broiling to crisp the coating, keep a close eye on the chops so the cheese does not burn.

Make a balanced plate

Vegetables: serve the chops with green beans, broccoli or a crisp salad for freshness alongside the rich cheese coating. Roasted vegetables also pair well with the herbs.

Starch: add potatoes, rice or bread if you want a more substantial meal. Keep the sides simple so the Parmesan and mustard flavours stay in focus.

Recipe notes & tips

• Marinate the chops overnight as directed so the mustard and herbs have time to season the meat.
• Use a shallow dish for the Parmesan to make turning and coating each chop easier.
• Coat the chops on every side, including their edges, for an even crust.
• Place the chops on a flat rack rather than directly on the baking sheet.
• Start checking for doneness at 15 minutes, especially if the chops are very thin.
• Watch closely if you use the optional high broil to crisp the cheese.

Variations

• Add lemon: serve with lemon wedges for a bright contrast to the savoury crust.
• Change the herbs: swap the dried herb mix for another combination of dried herbs you enjoy.
• Add chilli: mix a pinch of chilli flakes into the marinade for gentle heat.
• Serve with salad: pair the chops with a crisp green salad for a lighter-feeling meal.
• Make it a dinner plate: add roasted potatoes and green vegetables alongside the pork.

Common mistakes to avoid

• Skipping the overnight rest: the recipe relies on an overnight marinade, so allow for that time before cooking.
• Using powdered Parmesan: choose grated Parmesan as specified for the coating.
• Leaving gaps in the coating: turn each chop in the cheese so all sides are covered.
• Putting chops directly on the pan: use the flat rack called for in the method to let air circulate underneath.
• Overbaking: thin chops cook quickly, so begin checking at 15 minutes.
• Walking away during broiling: the cheese can go from crisp to burnt quickly, so watch it closely.

How to store

Refrigerate leftover chops in a covered container and eat within 3–4 days. Reheat until hot throughout in the oven, loosely covered at first to reduce drying, then uncover briefly if you want to refresh the crust.

Frequently asked questions