Save Juicy pork chops coated in a fragrant Parmesan and herb crust, served over fluffy seasoned rice for a comforting and flavorful meal.
I first made these pork chops when wanting a cozy family dinner that needed little fuss but lots of flavor. The cheesy herb crust paired with buttery rice quickly made this a favorite in our weeknight rotation.
Ingredients
- Pork chops: 4 bone-in or boneless, about 1-inch thick
- Parmesan cheese: 1/2 cup, grated
- Bread crumbs: 1/2 cup, gluten-free or regular
- Fresh parsley: 2 tablespoons, finely chopped
- Fresh thyme: 1 tablespoon (or 1 teaspoon dried)
- Garlic powder: 1 teaspoon
- Onion powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Olive oil: 2 tablespoons
- White rice (long-grain): 1 cup
- Chicken broth (low-sodium): 2 cups
- Unsalted butter: 1 tablespoon
- Salt (for rice): 1/2 teaspoon
- Black pepper (for rice): 1/4 teaspoon
- Fresh parsley (for rice): 2 tablespoons, chopped
- Lemon zest: 1 teaspoon, optional
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or sheet pan.
- Mix crust:
- In a shallow bowl, combine Parmesan, breadcrumbs, parsley, thyme, garlic powder, onion powder, salt, and pepper.
- Prep pork:
- Pat pork chops dry with paper towels. Brush both sides lightly with olive oil.
- Coat chops:
- Press each pork chop into the Parmesan herb mixture, coating both sides evenly.
- Bake chops:
- Place pork chops on the prepared baking dish. Drizzle with any remaining olive oil. Bake for 20–25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the crust is golden.
- Make rice:
- Meanwhile, in a medium saucepan, bring chicken broth, butter, salt, and pepper to a boil. Add rice, stir, reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed.
- Finish rice:
- Remove rice from heat. Fluff with a fork and stir in parsley and lemon zest if using.
- Serve:
- Serve pork chops over a bed of rice, garnished with additional parsley if desired.
Save My family loves this dish for Sunday suppers, especially when we gather together and everyone gets to add their own extra sprinkle of parsley right at the table.
Required Tools
Baking dish or sheet pan, mixing bowls, saucepan with lid, measuring cups and spoons, meat thermometer (recommended)
Allergen Information
Contains: Milk (Parmesan cheese), Gluten (breadcrumbs unless using gluten-free). Always check product labels for allergens.
Nutritional Information
Calories: 470, Total Fat: 18 g, Carbohydrates: 37 g, Protein: 38 g (per serving)
Save Finish with a squeeze of fresh lemon juice for brightness. Enjoy this dish with your favorite crisp white wine!
Recipe Help & FAQs
- → What type of pork chops works best?
Bone-in or boneless pork chops about 1-inch thick work equally well, offering juicy results when baked properly.
- → How can I ensure the crust sticks to the pork?
Pat pork chops dry and brush with olive oil before pressing into the Parmesan herb mixture for an even, adhering crust.
- → Can I use a substitute for Parmesan cheese?
Yes, nutritional yeast makes a great dairy-free alternative that provides a similar umami flavor.
- → How is the rice prepared for best flavor?
Cooking rice in chicken broth and finishing with parsley and lemon zest adds depth and freshness to complement the pork.
- → What internal temperature should the pork reach?
Cook pork until it reaches 145°F (63°C) internally to ensure tenderness and safety.
- → Is this dish suitable for gluten-free diets?
Yes, by using certified gluten-free breadcrumbs, the dish can accommodate gluten-free needs without compromising flavor.