parmesan crusted pork chops

with broccolini
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4


  • 4 boneless pork chops (about ¾-inch thick)
  • ¼ cup Italian breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • cup grated Parmesan cheese
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 bunch broccolini or broccoli, trimmed and cut into thirds (about 8-10 oz.)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped fresh parsley
  • 1 cup couscous ( 8 oz.)
  • 1 cup low-sodium chicken broth
  • ½ lemon, zest and juice, plus more for serving
  • kosher salt and cracked black pepper


  • Preheat oven to 400°F.
  • In a shallow baking dish or plate, mix together the ¼ cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon paprika, ⅓ cup grated Parmesan, and a pinch of salt and pepper.
  • Using tongs, dip 4 boneless pork chops in the mixture (making sure it sticks) on both sides.
  • Heat 2 tablespoons oil in a large skillet, over medium-high heat then transfer the pork chops to the skillet, searing until golden brown, about 3 minutes per side. If necessary, sear in batches.
  • Transfer pork chops to a sheet tray or baking dish, make sure to leave 1 inch around each chop. For crispier pork chops, bake on a wire rack nestled inside a sheet tray.
  • Add 1 bunch broccolini to the other side of the sheet tray and drizzle with olive oil and season with salt and pepper.
  • Bake at 400°F for 12 minutes or until the internal temperature reaches 145°F.
  • In the meantime, melt 2 tablespoons butter in the skillet then add 2 cloves minced garlic and cook until fragrant, about 1 minute. Add 1 cup couscous and toss to coat with the garlic butter.
  • Add 1 cup broth and bring to a simmer. Turn off the heat, cover and let sit for 5 minutes before fluffing with a fork.
  • Season couscous with lemon zest and juice, parsley and another pinch of salt and pepper, if needed.
  • Remove the pork chops and broccolini from the oven and finish by squeezing fresh lemon juice on top of the broccolini.
  • Serve with the couscous on bottom, the pork chops on top and the broccolini alongside.


  • Serve with my favorite green salad and Betsy’s Famous Dinner Rolls or my 5 Ingredient Garlic Bread to complete this meal.


  • Protein: Pork chops can be swapped for chicken cutlets.
  • Vegetarian: Pork chops can be swapped for cauliflower steaks.
  • Couscous: Traditional couscous can be swapped for orzo, rice, or farro following package directions to cook accordingly stirring in lemon and parsley afterwards.
  • Gluten-Free: Omit couscous and use rice or quinoa. Adjust cook time according to package directions. Use gluten-free breadcrumbs.


  • Make the breadcrumb mixture (Parmesan, breadcrumbs, paprika, and garlic powder) in advance and store in an airtight container.


Calories: 583kcal | Carbohydrates: 46g | Protein: 41g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 347mg | Potassium: 702mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1270IU | Vitamin C: 47mg | Calcium: 149mg | Iron: 2mg