Easy Italian Breaded Baked Pork Chops

Ingredients

• 5, thick-cut, 2.5–3.8 cm thick (1–1½ inches)pork chops
• 60 g (½ cup)breadcrumbs
• 15 g (3 tablespoons)freshly grated Parmigiano Romano or Grana
• ¼ teaspoon, plus a pinchsalt
• 1–2 tablespoonschopped fresh Italian parsley
• 30 ml (2 tablespoons), dividedolive oil

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F). Line a baking tray with parchment paper and drizzle it with 1 tablespoon of olive oil.

2. 2

   Coat the chops

   On a large plate, mix the breadcrumbs, grated cheese, ¼ teaspoon of salt and parsley. Coat each pork chop thoroughly, one at a time, and arrange them on the prepared tray. Sprinkle with a pinch of salt and drizzle with the remaining 1 tablespoon of olive oil.

3. 3

   Bake and rest

   Bake for approximately 30–35 minutes, turning the chops halfway through and sprinkling over any leftover crumbs. For extra browning, raise the oven to 200°C (390°F) for the final 5 minutes. Leave the chops to rest for 3–5 minutes before serving.

What are Italian breaded pork chops?

They are pork chops coated in seasoned breadcrumbs and grated cheese, then baked until browned. This version takes inspiration from Italian-style breaded cutlets, while using thick chops and an oven-baking method.

The cheese and parsley flavour the crumb, and turning the chops partway through helps the coating brown on both sides.

Nutrition and macros by portion

The nutrition label shows one serving as written: 314 calories, 32g protein, 8g carbs, 16g fat.

The breadcrumbs provide most of the carbohydrates, while the pork contributes protein and the olive oil and pork contribute fat. Add vegetables or salad for balance, and include potatoes or grains if you want a more filling plate.

Choosing the chops

Thickness: The recipe calls for chops 2.5–3.8 cm thick. Chops in this range suit the stated baking time better than thin cutlets, which can cook through much faster.

Evenness: Choose chops of a similar size so they are more likely to finish cooking at the same time.

Making the coating

Breadcrumbs: Mix them evenly with the grated cheese, salt and parsley before coating the meat. A plate gives enough room to turn each chop in the mixture.

Cheese: Freshly grated Parmigiano Romano or Grana adds savoury flavour to the crumb. Press the mixture onto the chops so it adheres well.

Browning in the oven

Oil: The tray gets 1 tablespoon of olive oil, and the chops get the other tablespoon drizzled over them. This helps the coating brown as it bakes.

Turning: Turn the chops halfway through the 30–35-minute baking time, and scatter any spare crumbs over them. The recipe suggests raising the oven to 200°C for the final 5 minutes for extra browning.

Checking doneness

Timing: The 30–35 minutes is an approximate guide and can vary with chop size and oven. Check the thickest part of a chop to make sure it is cooked through.

Resting: Leave the chops to stand for 3–5 minutes after baking. This gives the coating time to settle before serving.

What to serve alongside

Vegetables: Serve with green vegetables or a simple salad for a fresh contrast to the cheesy crumb.

Something filling: Roasted potatoes, mashed potatoes or cooked grains can turn the chops into a more substantial dinner.

Recipe notes & tips

• Use chops of a similar thickness so they cook at roughly the same rate.
• Grate the cheese finely so it mixes evenly through the breadcrumbs.
• Coat each chop over the plate to catch the crumbs that fall away.
• Turn the chops carefully halfway through so the coating stays in place.
• Use any leftover coating on top of the chops, as directed in the method.
• Rest the chops for 3–5 minutes before serving.

Variations

• Add garlic: Mix a little finely chopped garlic into the breadcrumb coating.
• Change the herbs: Use chopped fresh rosemary or thyme in place of some parsley.
• Use another hard cheese: Try finely grated Grana if you are not using Parmigiano Romano.
• Add lemon: Serve with lemon wedges for a bright finish.
• Make it peppery: Add freshly ground black pepper to the breadcrumb mixture.

Common mistakes to avoid

• Uneven chops: Choose pieces of similar thickness so they finish cooking more evenly.
• Loose coating: Press the breadcrumb mixture onto each chop as you coat it.
• Crowded tray: Leave space between the chops so the coating can brown.
• Skipping the turn: Turn the chops halfway through baking for browning on both sides.
• Overbaking: Treat the stated time as approximate and check the thickest part for doneness.
• Serving straight away: Rest the chops for 3–5 minutes before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until hot throughout; the coating may soften after storage.

Frequently asked questions