Parm-Breaded Pork Chops Recipe
Parm-Breaded Pork Chops Recipe photo by Taste of Home

Parm-Breaded Pork Chops Recipe

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Parmesan, the king of Italian cheeses, brings a buttery and sweet, nutty essence to the coating for breaded pork loin chops. Mixed with butter-flavored crackers, it brings optimal flavor and tenderness to these baked chops. —Melanie Hogan, Birmingham, Alabama
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 6 servings


  • 1/4 cup all-purpose flour
  • 1 large egg
  • 2 tablespoons 2% milk
  • 1 cup crushed Ritz crackers
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 boneless pork loin chops (4 ounces each)
  • 1/4 cup butter, melted

Nutritional Facts

1 pork chop: 341 calories, 19g fat (9g saturated fat), 113mg cholesterol, 459mg sodium, 15g carbohydrate (2g sugars, trace fiber), 26g protein


  1. Place flour in a shallow bowl. In a separate shallow bowl, whisk egg and milk. In a third bowl, combine the crackers, cheese, salt and pepper. Dip pork chops in the flour, egg mixture, then cracker mixture.
  2. Place butter in a 13x9-in. baking dish; add pork chops. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Parm-Breaded Pork Chops in Taste of Home February/March 2012, p48

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Mar. 25, 2013

"Tasted Awesome, I had thick cut pork chops needed about another 10 minutes in oven, than broiled for a few minutes to give a little crispyness on top. I would definetely make again !"

Reviewed Feb. 18, 2013

"I made this and it was amazing!"

Reviewed Oct. 30, 2012

"I did not like the soggy on the bottom and will be adding more parm next time and maybe flipping and broiling. My pork did not cook in the 30 minutes but over all, a good start to a recipe I can tweek!"

Reviewed Mar. 15, 2012

"I didn't find this as good as the other reviewers. I baked mine for 30 mins so the pork was done, but the bottom crust was soggy because of the butter. I, too, did not taste much of the parmesan. It was very bland. Will not be making this again."

Reviewed Feb. 7, 2012

"Really easy and delicious"

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