Baked Pork Chop

4 servings Prep: 10 m Cook: 40 m Total: 50 m Beginner
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Baked Pork Chop
Pork has always been a favorite of the Cajun culture. Our more popular dishes made from pork are boudin, cracklings, and hog-head cheese. These crispy Parmesan-crusted pork chops are baked with seasoned Ritz crackers and garlic for a simple weeknight meal. Pork tenderloin is just as lean as a skinless chicken breast and takes about eight minutes to broil, grill or sauté. For juicy and tender pork, cook until the internal temperature reaches 160 degrees Fahrenheit.

Ingredients

4 servings
  • 4 pork chops (bone in or boneless)
  • 1 tablespoon canola oil
  • 1 cup Parmesan shredded cheese
  • 1 cup crushed Ritz Flavored crackers (onion - poppy seed - garlic - sea salt) (Panko or bread crumbs can also be used)
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp garlic granules

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine the crushed crackers, cheese, pepper, salt and garlic. Mix well.
  3. Brush the pork chops with the oil and then pressing firmly coat each pork chop with the cracker-cheese mixture.
  4. Cover baking sheet with foil and spray with cooking spray. (I like to use the cooking spray on the pork chops also)
  5. Although not necessary, the pork chops can be placed on a wire rack allowing the heat to circulate around the meat.
  6. Bake at 350 degrees for 40 minutes. If coating turns brown before pork chops are done, tent loosely with foil. Pork is done when internal temperature reaches 160°F on a meat thermometer.

Common Problems and Solutions

Q: Why is my coating falling off the pork chops?

A: Make sure to brush the pork chops thoroughly with oil before coating, and press the cracker mixture firmly onto each chop. The oil helps the coating adhere during baking.

Q: How do I know when the pork chops are done?

A: Use a meat thermometer inserted into the thickest part of the chop. Pork is safe and juicy at 160°F internal temperature. Don't rely on time alone, as thickness affects cooking time.

Q: My coating is browning too fast. What should I do?

A: If the coating turns golden brown before the pork reaches 160°F, tent the chops loosely with aluminum foil to prevent burning while the inside finishes cooking.

Tips and Techniques

Because modern pork is very lean, it’s easy to overcook and dry out. Pull the chops from the oven right at 160°F internal temperature. The coating will stay crispy if you place the chops on a wire rack instead of directly on the baking sheet, allowing heat to circulate around the meat.

Ingredient Substitutions

  • Ritz crackers: Panko breadcrumbs or regular breadcrumbs
  • Parmesan cheese: Romano cheese or sharp cheddar
  • canola oil: olive oil or melted butter

Equipment Needed

  • Baking sheet
  • Aluminum foil
  • Wire rack (optional but recommended)
  • Meat thermometer
  • Pastry brush or spoon for oil

Historical Context

Pork has always been central to Cajun cooking, with traditional dishes like boudin, cracklings, and hog-head cheese showcasing nose-to-tail cooking. This simpler preparation reflects modern Southern home cooking where convenience meets flavor.