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Parmesan Crusted Porkchops

Parmesan-Crusted Porkchops

5 from 1 vote
754 Calories | 60g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Equipment

Servings: Makes 4

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

Calories: 754kcalCarbohydrates: 51gProtein: 60gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 170mgSodium: 1309mgPotassium: 1227mgFiber: 4gSugar: 3gVitamin A: 1332IUVitamin C: 7mgCalcium: 191mgIron: 5mg