Knoblauch-Parmesan-Schweinekoteletts aus dem Ofen

Zutaten

• 4 boneless pork chops – about 1 inch thick
• 1/3 cup grated parmesan cheese
• 1/3 cup panko breadcrumbs
• 3 cloves of garlic – finely minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• Pinch red pepper flakes
• 3 tablespoons olive oil – divided
• Fresh parsley – chopped, for garnish

Zubereitung

1. 1

   Preheat & Prep: Preheat your oven to 400°F. Lightly grease a baking dish or line a sheet pan for easy cleanup. Optionally, place a baking rack on the sheet pan and lightly spray it for better air circulation.

2. 2

   Mix the topping: In a small bowl, combine the grated parmesan, panko breadcrumbs, minced garlic, Italian seasoning, paprika, garlic powder, onion powder, black pepper, salt, dried thyme, dried oregano, and red pepper flakes. Stir to evenly mix all ingredients.

3. 3

   Prepare the pork chops: Pat the pork chops dry with paper towels to remove moisture, then rub both sides of each chop with olive oil to help the coating adhere and promote browning.

4. 4

   Coat with seasoned topping: Dip each pork chop into the parmesan breadcrumb mixture, pressing gently to coat all sides evenly with the seasoned topping.

5. 5

   Bake: Arrange the coated pork chops on the prepared baking sheet or rack. Drizzle or spray the top with 1 to 2 tablespoons of olive oil for a light, crisp finish. Bake in the preheated oven for 18-22 minutes or until the internal temperature reaches 145°F and the coating is golden and crispy.

6. 6

   Rest and serve: Remove the pork chops from the oven and let them rest for about 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley before serving for a burst of color and freshness.