These Parmesan Pork Chops with Pesto are both flavorful and super easy to make. They’re a great weeknight dinner when everyone’s busy and time is tight.
These ain’t your momma’s pork chops, people!
*This post contains an affiliate link(s).
I am proud to be partnering with the National Pork Board to bring you this Parmesan Pork Chops with Pesto recipe. I have been compensated and participated in the 2018 Pork Tour, but as always, all opinions are 100% my own.
Ok, well at least they aren’t my momma’s pork chops or rather, the way she used to make them.
Man, those were like hockey pucks!
Or as Kurt refers to them now, “Pork Rocks”. LOL
To her defense though it was back in the 70’s when you doused them in that popular pork chop coating then baked them until they were dry as a bone.
Remember that, or am I dating myself?
SAVE THESE PARMESAN PORK CHOPS WITH PESTO TO YOUR FAVORITE PINTEREST BOARD!
Yeah, mom’s pork chops were NO bueno!
And I dreaded dinner those nights when I knew we were having them.
I made sure to dump a helluva lot of applesauce on my plate. I’d scoop up a bunch with every bite of chop.
Then I’d chew and chew and chew for what seemed like an eternity because they were so doggone tough!
NOT a good memory, folks! And needless to say, it’s pretty much deterred me from serving pork chops to my own family. That is…
These Parmesan Pork Chops are THE. BOMB!!
Kurt even said they’re one of my top 10 dinners of all-time and absolutely LOVED them!!
I actually think he was surprised at how much he loved them. haha
So, we’re going back to the good ol’ days and giving these a rating of 4 rolling pins!!
The reason these are so darn delicious? They’re cooked to the recommended cooking temperature of 145° F. and then left to rest for three minutes before serving.
You can go here to see the different cuts of pork and their recommended cooking temps.
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Someone else thought these Parmesan Pork Chops with Pesto were delicious, too! Or at least he thought they smelled delicious. haha
See that little Golden Retriever nose in the bottom right of the picture below? That’s Logan. He’s our 4-month old puppy.
I must say though he was really well behaved while I was shooting and made no attempt to eat them. Probably because I kept saying “leave it” and Kurt was standing over him to make sure.
Look how delicious that is!!
Doesn’t it make you just want to lick your screen or take a bite??!!
See that bit of pink in the center of the pork chop? That’s ok!
It’s good if it’s a bit pink in the center, even slightly pinker than this even. It will give you a tender, juicy pork chop!
Fresh cut muscle meats of pork can look like this now when they’re cooked!
And why are the days of cooking pork until it’s bone dry long gone?
Pork farmers have taken great strides to ensure that today’s pigs are happy, healthy pigs.
Because happy healthy pigs make delicious pork!
There is so much science behind what they’re being fed, how they’re being cared for and it is really making a difference in today’s meat.
You can read all about it here.
Tips for making these Parmesan Pork Chops with Pesto –
- Prepare the Pesto recipe ahead of time. It’s really easy and won’t take you long.
It just helps to have it all finished and ready to serve with the pork chops. They’ll be cooked before you know it, believe me.
These babies are delicious on their own, but the pesto definitely adds a little extra yumminess.
- If there are no gluten concerns, be sure to coat each pork chop in the flour. If you need to make these gluten-free, by all means, do so. Using the flour just helps the egg stick to the pork chop which also helps the Parmesan cheese stick.
- My most important piece of advice for making these Parmesan Pork Chops is to use a meat thermometer like this one. You don’t want to undercook them and you definitely don’t want them turning out like my mother’s. Use a meat thermometer to make sure they are at 145° F. when they’re finished cooking, the safe internal pork cooking temperature.
Follow that up with the three-minute rest before cutting into them.
- That’s it! They’ll only need 4-5 minutes per side to cook. This is a super easy and quick dinner, perfect for those days when you’re busy with running around, practices, play dates, etc. This pork chop recipe will be on the table in no time and everyone will love it!
- Know that 5 minutes will be gone before you know it, so don’t become side-tracked making the pesto, putting a salad together or delving into Facebook on your phone. You definitely don’t want to overcook them!
- The pork chops I used were about 1/2 – 3/4 inch in thickness. I have made them with a pork chop that was about 1-inch thick and it does take longer to cook, about 1-2 minutes per side. You will have to adjust the cooking time according to thickness.
So, use that meat thermometer to make sure you make them just right!
I’ve absolutely fallen in love with all things pork! Granted I’ve been on a few pig farm tours the past few years and have been up close and personal with them.
BUT, there are SO many wonderful ways to enjoy pork and use it in recipes.
You guys, one of the tastiest pork dishes I’ve had were these Easy Crispy Pork Tenders a.k.a. Pork Fries when a group of us went to Michigan for this year’s Pork Tour. Every single blogger couldn’t believe how good they were and we were practically fighting over them!
Rebecca from Foodie with Family recreated them and I do believe she’s spot on, so definitely try these babies out!
Lauren from Climbing Grier Mountain made this Pumpkin Cream Sauce with Ground Pork. It is THE perfect recipe for this time of year!
Want pork for breakfast? I mean, who doesn’t, it’s all about the bacon, right?
Kirsten from Comfortably Domestic has come up with the perfect flavor combination for your breakfast enjoyment – Apple Cheddar Bacon Scones. You could even enjoy these with dinner, too!
Parmesan Pork Chops with Pesto
- 4 center-cut boneless pork loin chops 1/2-inch thick
- 1 large egg
- ⅓ cup all-purpose flour
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons canola oil plus more if needed
- Make this Pesto recipe: https://www.365daysofbakingandmore.com/pesto-pesto-pesto/
- Place the flour and Parmesan cheese in separate bowls. Place the egg into a third bowl and beat.
- Add the garlic powder, pepper, and salt to the Parmesan cheese and mix well.
- Coat one pork chop in flour.
- Completely dip the pork chop in the egg and then coat all sides with the Parmesan cheese mixture. Place onto a plate while preparing the remaining pork chops.
- Heat a large skillet just under medium-high heat, and add the canola oil.
- Place the pork chops into the skillet. Cook for 4-5 minutes before turning over to cook an additional 4-5 minutes on the other side. Add more canola oil, if necessary. The center of each pork chop should read 145°F when measured with a meat thermometer.
- Remove pork chops from pan and place onto a serving plate. Let rest for 3 minutes before serving.
- Serve, topped with pesto.