Parmesan-Crusted Porkchops is the kind of meal prep recipe that struts in with confidence and doesn’t apologize for how damn good it is. We’re talking crispy, golden crusts that shatter like ASMR when you slice into them, locking in juicy, savory pork with every bite. Add in buttery jasmine rice and roasted asparagus sprinkled with leftover cheesy breadcrumbs, and you’ve got a complete meal that’s simple, macro-balanced, and absolutely devastating in the best way.
This is the kind of recipe you make once and then find yourself daydreaming about in traffic. It’s quick enough for a weeknight, reliable enough for a meal prep rotation, and fancy enough that your coworkers are going to be peeking over your shoulder in the breakroom wondering why your lunch smells like it came out of a bistro. The seasoning mix is dialed in, the sear-to-oven flow keeps the pork juicy, and honestly? That breadcrumb-Parmesan crust is the real MVP.
So if you’ve been sleepin’ on pork—wake up. This dish is here to remind you that high-protein doesn’t have to mean dry chicken or sad turkey. It can mean bold, crunchy, flavorful, borderline romantic porkchops that reheat like a dream and slap every single time. Grab your mixing bowls, crank up the oven, and get ready to experience pork at its most elite. 🐖🔥🧄🧀
Parmesan-Crusted Porkchops
Equipment
Ingredients
For the Porkchops:
- 2 lbs boneless pork chops
- ½ cup grated Parmesan cheese
- ¼ cup Italian breadcrumbs
- 1 tsp paprika
- 1 tbsp dried parsley
- 1 tbsp garlic powder
- 1 tsp black pepper
- 2 tbsp olive oil
For the Roasted Asparagus:
- 1 lb asparagus
- 1 tbsp olive oil
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
For the Rice:
- 1 cup jasmine rice
- 1 tbsp salted butter
Instructions
Prep the Porkchops:
- Preheat oven to 450°F.
- In a large bowl, combine Parmesan cheese, breadcrumbs, paprika, parsley, garlic powder, and black pepper.½ cup grated Parmesan cheese, ¼ cup Italian breadcrumbs, 1 tsp paprika, 1 tbsp dried parsley, 1 tbsp garlic powder, 1 tsp black pepper
- One by one, dredge both sides of each porkchop in the mixture, pressing down to coat evenly. Set aside.2 lbs boneless pork chops
Prep the Asparagus:
- Rinse asparagus and trim off tough ends.1 lb asparagus
- Spread onto a baking sheet and drizzle with olive oil, garlic powder, salt, and black pepper.1 tbsp olive oil, 1 tsp garlic powder, ¼ tsp salt, ¼ tsp black pepper
- Sprinkle any leftover Parmesan breading over the asparagus for extra flavor.
Cook the Rice:
- Cook rice using your preferred method (I always go with my trusty rice cooker).1 cup jasmine rice
- Add 1 tbsp salted butter to the rice for extra flavor and fluffiness.1 tbsp salted butter
Sear the Porkchops:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.2 tbsp olive oil
- Sear porkchops for 2-3 minutes per side until golden brown.
- Transfer seared porkchops onto the baking sheet with the asparagus.
Roast & Finish:
- Bake porkchops for 5-10 minutes, or until they reach an internal temperature of 145°F.
- Remove porkchops when done, but leave the asparagus in the oven if it needs more time to reach desired tenderness (typically 5 more minutes).
Assemble & Serve:
- Divide cooked rice, porkchops, and roasted asparagus into four meal prep containers.
- Enjoy the crispy Parmesan crust and juicy porkchops all week!
Nutrition
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❤️ Why You’ll Love These Parmesan-Crusted Porkchops
This isn’t your grandma’s shake-and-bake. These porkchops are juicy, tender, and coated in a crispy, golden Parmesan crust that brings serious flavor without a ton of extra work. They’re oven-finished for maximum crunch without drying out, and paired with fluffy jasmine rice and roasted asparagus for a balanced, satisfying, and high-protein meal prep that doesn’t feel like meal prep.
Each portion packs over 60 grams of protein while still hitting that sweet spot under 800 calories, making this recipe ideal whether you’re bulking clean or keeping things lean. The quick sear plus oven method keeps things juicy and flavorful, while the breadcrumb-Parmesan crust crisps up like magic. This one’s a keeper.
🧂 Ingredient Substitutions & Customizations
Make these porkchops your own with a few simple swaps:
- No breadcrumbs? Use crushed cornflakes or panko for an extra crunch.
- No parsley? Sub Italian seasoning or oregano for a similar herbal vibe.
- Want more heat? Add a pinch of cayenne to the breading mix.
- Lower fat option? Skip the butter in the rice and go olive oil only.
- Swap the veggie: Broccoli or green beans roast up great if you’re out of asparagus.
🔥 Expert Tips for Perfect Parmesan Porkchops
- Press firmly into the breading. This helps the crust adhere and crisp up instead of falling off.
- Sear before baking. The skillet gives you that golden color and locks in the juices.
- Don’t overbake. Pork dries out fast—pull it right when it hits 145°F.
- Crispy tip: Broil the asparagus for 2 minutes at the end if you want those charred edges.
- Double batch hack: These reheat like champs—perfect for next-day protein wins.
🍽️ Serving Suggestions & Storage Tips
- Storage: Store in airtight meal prep containers for up to 4 days in the fridge.
- Freezer: Freeze porkchops individually wrapped and reheat in the oven or air fryer to maintain crispiness.
- Reheat: Microwave with a splash of water or reheat in a skillet for best texture.
- Pairings: A lemon wedge, drizzle of balsamic glaze, or even a dollop of Greek yogurt on the side takes these chops to the next level.
🌿 Optional Garnishes
- Fresh chopped parsley or basil
- Extra grated Parmesan
- Lemon wedges
- Crushed red pepper for a spicy kick
❓ FAQs
How do I know when the porkchops are done?
Use a meat thermometer! They’re ready when the thickest part hits 145°F. Don’t eyeball it—your taste buds will thank you.
Can I use bone-in porkchops?
Yep, just increase your baking time by 5–7 minutes and make sure they’re fully cooked through.
Will these still be crispy the next day?
Yes! The crust holds up surprisingly well. Just reheat in an air fryer or oven if you want to revive the crunch.
Can I make this gluten-free?
Totally. Just use gluten-free breadcrumbs and double-check your Parmesan is certified GF.
What’s the best way to keep the breading from falling off?
Pat the porkchops dry before dredging, and let them rest 5–10 minutes after coating so the crust adheres better when cooking.
🐖 More High-Protein Pork Recipes You’ll Love
- Honey Garlic Pork – Sweet, sticky, and perfect over rice.
- French Onion Smothered Pork Chops – Savory, melty, and ridiculously comforting.
- Garlic Lemon Herb Pork Chops – Zesty and packed with fresh herb flavor.
- Rosemary Garlic Porkchops – Fragrant, simple, and weeknight-friendly.
- Sweet & Spicy Porkchops – Balanced heat, bold flavor, macro magic.
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Want to see how I structure meals like this to hit real fitness goals without the guesswork? Check out my full meal prep strategy here and learn how to stay consistent with high-protein meal prep all week long.