Look, dredging can be a total nightmare, but not here. These crispy Parmesan-crusted porkchops are low-hassle, high-reward, and packed with flavor. Juicy chops with a golden crust, paired them with roasted asparagus & buttery rice for a week of winning. Get in there and make this one happen!
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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👉 Meaningful Macros – Parmesan Crusted Porkchops in MyFitnessPal.
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Why You’ll Love This Recipe
🔥 Crispy, golden-brown crust without deep frying.
🔥 Easy, high-protein meal prep with bold flavors.
🔥 A classic comfort food that actually fits your macros.
Ingredient Substitutions & Customizations
🔥 Make it spicier – Add cayenne pepper to the seasoning blend.
🌿 More veggies – Swap asparagus for Brussels sprouts, zucchini, or green beans.
💪 Low-carb version – Swap rice for cauliflower rice.
🧄 Extra garlic flavor – Add fresh minced garlic to the Parmesan crust.
Expert Tips for the Best Porkchops
🔥 Pat porkchops dry before dredging for maximum crust adhesion.
🔥 Don’t overcook – pull at 145°F for juicy, tender porkchops.
🔥 Let the crust crisp by finishing under the broiler for 1-2 minutes.
Serving Suggestions & Storage Tips
🥡 Pair with: Roasted sweet potatoes, Brussels sprouts, or a simple green salad.
🔥 Reheat Tip: Air fryer = best bet for keeping the crust crispy!
Optional Garnishes
🌿 Fresh parsley or basil
🧄 Garlic butter drizzle
🧀 More grated Parmesan on top