Baked Garlic Parmesan Pork Chops is one of those everyone-should-know-how-to-make recipes and somehow still rivals a restaurant-quality meal. It’s easy, juicy and delicious and comes together quickly. In fact, it’s hard to mess up!
Why not have these pork chops for dinner tonight? Or have too many dinners of overcooked tasteless “shoe-leather” pork chops turned you off from their regular meal rotation ?
What if I told you that there is a way for perfectly cooked, perfectly tender pork chops, every time? Wait, let me convince you to try them one more time. Let me convince you to try roasting your pork chops, with parmesan and garlic in the oven.
A Quick Brine
Pork Chops are not awesome on their own, so brining the pork chops is one of the best ways way to guarantee a juicy cooked pork chop. If pork chop sits in a brine first (simply put, a water with salt in it), it actually traps moisture and flavor within the meat, resulting in a noticeably juicier chop.
Even a quick 30-minute brine (or up to four hours) makes a big difference. You can even add other seasonings, like garlic, peppercorns, fresh herbs, and lemon, to the brine for more flavor. It’s not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.
How to Bake Pork Chops ? Stovetop to Oven !
Pork chops are a tender, quick-cooking cut of meat — in fact, that they’re very easy to overcook. This is why I like to start the chops on the stovetop in an oven-safe skillet, where they get a good sear to golden brown on one side, and then flip and transfer them to the moderately hot oven (400 degrees F) oven to finish cooking. The second side will brown beautifully as the heat from the oven cooks the middle to a tender finish. In this way also prevents the outside from getting tough and dry before the middle has finished cooking.
If you are in a position, use a meat thermometer to measure the temperature, pork chop needs to be cooked to an internal temperature of 145 degrees F.
How to make BAKED GARLIC PARMESAN PORK CHOPS
If you set everything up you need to make these pork chops, it will be a super quick process. You need :
– olive oil to rub the each pork chop
– bread crumbs, parmesan and seasoning for coating
– a large (oven safe) skillet or dish ready to place the battered pork chops in the oven.
You will simply sear chops in the skillet for few minutes and then transfer in the oven. It’s really simple and so much better than trying to fry them on the stove!
- 4 boneless pork chops, 1" thick
- ½ cup parmesan cheese, grated
- ¼ cup Italian seasoned dry bread crumbs
- ½ tsp dried parsley
- ½ tsp black pepper
- ½ tsp garlic powder
- olive oil
- * If brining the pork chops: place the 4 tablespoons of salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 30 minutes to 4 hours.
- Preheat oven to 400 degrees.
- Combine bread crumbs, seasoning and parmesan cheese on a plate.
- Pat dry each chop with paper towels and rub each with olive oil and dredge in the coating.
- Press the mixture over the pork chops to make sure they are well covered in it.
- Heat a large (oven safe) skillet over high heat.
- Pour olive oil to coat. Add pork chops to the pan and cook for 3- 4 minutes, until golden brown on one side.
- Flip the pork chops, and immediately place the skillet in the oven. Cook for 15-20 minutes.
- Chops will get browned, but You can also finish them off under the broiler for a minute or two to get them extra browned on top.
- Serve immediately with a veggie like these delicious fresh broccoli that I steamed.
Craving more Pork ?
Honey Garlic Pork Chops – Double dipped and deliciously crunchy pork chops, coated in a sticky honey garlic sauce that is out of this world.
Island Pork Tenderloin – Pork Tenderloin with sweet and spicy Caribbean flare and packed with flavor…..
Just made this for dinner tonight. Easy and delicious! Thank you!
Thanks for posting this recipe! The brining technique was a great suggestion. I agree that it helped keep the chops nice and moist even after 20 minutes of cooking at 400 degrees. This is also a nice alternative to doing the whole breading “thing” – dipping in flour, dipping in egg, then dipping in the breadcrumb mixture. Saves a lot of time and the taste is great. The only issue I had was that I lost some of the coating on the bottom when I took the chops out of the pan. Do you think this could be prevented if I seared both sides before placing the chops in the oven? Will definitely be making this again! In fact, I have leftovers for a couple of dinners!