Save Juicy pork chops coated in a fragrant Parmesan and herb crust, served over fluffy seasoned rice for a comforting and flavorful meal.
This recipe was a hit the first time I made it for the kids. The savory crust on the pork chops smells amazing coming out of the oven and the herby rice makes every bite feel special.
Ingredients
- 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
- Parsley: 2 tablespoons fresh, finely chopped
- Thyme: 1 tablespoon fresh leaves 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: 1 cup long-grain
- Low-Sodium Chicken Broth: 2 cups
- Butter: 1 tablespoon unsalted
- Salt (for rice): 1/2 teaspoon
- Black Pepper (for rice): 1/4 teaspoon
- Parsley (for rice): 2 tablespoons fresh, chopped
- Lemon Zest (optional): 1 teaspoon
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Lightly grease baking dish or sheet pan.
- Make Parmesan Herb Coating:
- In a shallow bowl, combine Parmesan cheese, breadcrumbs, parsley, thyme, garlic powder, onion powder, salt, and black pepper.
- Prepare Pork Chops:
- Pat pork chops dry with paper towels. Brush both sides lightly with olive oil.
- Coat Pork Chops:
- Press each pork chop into the Parmesan herb mixture, coating both sides evenly.
- Bake:
- Place pork chops on prepared baking dish. Drizzle with any remaining olive oil. Bake for 20 to 25 minutes, until pork reaches an internal temperature of 145°F (63°C) and crust is golden.
- Prepare Rice:
- Meanwhile, in a medium saucepan, bring chicken broth, butter, salt, and black pepper to a boil. Add rice, stir, reduce heat to low, cover, and simmer 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.
Save We always gather around the table for this dish—it never fails to bring everyone together after a busy day.
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) and gluten (breadcrumbs, unless using gluten-free). Always check product labels for potential allergens.
Nutritional Information
Calories: 470. Total Fat: 18 g. Carbohydrates: 37 g. Protein: 38 g per serving.
Save This pork chop and rice combo is perfect for cozy nights. Serve with a crisp white wine for a complete meal.
Kitchen Questions
- → How do I achieve a crispy crust on the pork chops?
Coat the pork chops evenly with the Parmesan and herb mixture, then bake at 400°F to create a golden, crisp crust that seals in juices.
- → Can I use boneless pork chops instead of bone-in?
Yes, boneless chops work well but may require slightly less baking time to avoid drying out.
- → What can I substitute for Parmesan cheese?
For a dairy-free option, nutritional yeast adds a similar savory, cheesy flavor to the crust.
- → How is the rice flavored in this dish?
The rice is cooked in low-sodium chicken broth with butter, salt, pepper, and finished with fresh parsley and optional lemon zest for brightness.
- → Is this meal suitable for gluten-free diets?
Using certified gluten-free breadcrumbs ensures the crust remains gluten-free while maintaining the crispy texture.
- → Can this dish be paired with a beverage?
A crisp white wine like Pinot Grigio complements the herbaceous and savory notes of the pork and rice nicely.