Pin Juicy pork chops coated in a fragrant Parmesan and herb crust, served over fluffy seasoned rice for a comforting and flavorful meal.
This recipe quickly became a weeknight staple in our home because the crispy herb crust and fluffy rice always win over even the pickiest eater.
Ingredients
- For the Pork Chops: 4 bone-in or boneless pork chops (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 or dried: 1 tablespoon fresh (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
- For the Rice: 1 cup long-grain white rice
- Chicken broth: 2 cups low-sodium
- Unsalted butter: 1 tablespoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Fresh parsley: 2 tablespoons, chopped
- Lemon zest (optional): 1 teaspoon
Instructions
- Prepare Oven and Pan:
- 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 Chops:
- Pat pork chops dry with paper towels. Brush both sides lightly with olive oil.
- Coat Pork:
- Press each pork chop into the Parmesan herb mixture, coating both sides evenly.
- Arrange and Bake:
- Place pork chops on the prepared baking dish. Drizzle with any remaining olive oil. Bake for 20 to 25 minutes, or until 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 to 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.
Pin 
We often make this dish together on weekends, letting the kids add their own sprinkle of herbs before baking for a personal touch.
Recipe Variations
Swap pork for boneless chicken breasts and adjust baking time, or try adding chives to the rice for extra flavor.
Serving Suggestions
Pair this meal with a crisp green salad or roasted vegetables, and serve with a glass of Pinot Grigio for a complete dinner.
Allergen Information
This recipe contains milk (Parmesan cheese) and gluten (breadcrumbs unless using gluten-free). Always check product labels for potential allergens.
Pin Try this easy and flavorful dinner soon, and enjoy every bite with friends or family! Leftovers reheat beautifully for lunch the next day.
Recipe Questions & Answers
- → What is the best cut of pork for this dish?
Bone-in or boneless pork chops about 1-inch thick work best, providing juiciness and even cooking.
- → Can I use a different cheese instead of Parmesan?
While Parmesan offers a sharp, nutty flavor and crisp crust, Asiago or Pecorino Romano can be good alternatives.
- → How do I ensure the pork remains juicy after baking?
Pat the pork chops dry before coating, brush lightly with olive oil, and bake until internal temperature reaches 145°F (63°C) for optimal juiciness.
- → What can I add to the rice for extra flavor?
Fresh parsley and a touch of lemon zest brighten the rice; for more depth, consider chopped chives or a knob of butter.
- → Is there a substitution for breadcrumbs to keep it gluten-free?
Certified gluten-free breadcrumbs or crushed gluten-free crackers maintain the crust texture without gluten.
- → Can this dish be prepared dairy-free?
Yes, substituting nutritional yeast for Parmesan cheese creates the umami flavor while keeping it dairy-free.