Parmesan almond crusted pork chops are baked and topped with parsley pesto for a relatively quick and easy main dish recipe. 
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Parmesan Almond Crusted Pork Chops with Parsley Pesto

Parmesan almond crusted pork chops are baked and topped with parsley pesto for a relatively quick and easy main dish recipe. 
Course Main Dish
Cuisine American
Prep Time 18 minutes
Cook Time 23 minutes
Total Time 41 minutes
Servings 4
Calories 534kcal
Author Alyssa

Ingredients

Parmesan Almond Crusted Pork Chops:

  • 1 to 1.25-lb boneless pork chops (four chops, trimmed of excess fat)
  • 1 egg
  • 2 tbsp milk, your preferred variety
  • 1/3 cup sliced almonds
  • 1/3 cup Italian-seasoned breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste

Parsley Pesto:

  • 1 1/2 cups flat-leaf parsley, packed
  • 2 cloves garlic, chopped
  • 3 tbsp sliced almonds
  • Salt and pepper to taste
  • 1/4 cup plus 1 tbsp extra-virgin olive oil
  • 3 tbsp grated Parmesan cheese

Instructions

  • Preheat oven to 375°F. Place an oven-safe wire rack over top of a baking sheet and spray with cooking spray. Set aside.
  • Whisk together egg and milk in a bowl.
  • Add 1/3 cup sliced almonds to the bowl of a food processor and pulse a few times until almonds are broken up into small pieces.
  • Add breadcrumbs, Parmesan, processed almonds, and salt and pepper to taste to a shallow bowl and stir until evenly combined.
  • Dip all sides of each pork chop first in the egg mixture, and then in the breadcrumb/Parmesan/almond mixture, pressing the coating onto the pork chop to help it adhere. Place pork chop on the prepared rack over the baking sheet. Repeat for all pork chops.
  • Bake for 23-26 minutes, or until the center of the thickest pork chop reaches 145°F. I stuck them under the broiler for a minute or two once they were fully cooked to crisp the coating up a bit more.
  • While the pork chops are cooking, add parsley, garlic, almonds, and salt and pepper to the bowl of a food processor. Process until parsley is broken up into small pieces, occasionally scraping down the sides. Add olive oil and Parmesan and process until well-mixed.
  • Serve a dollop of parsley pesto on top of each pork chop.

Nutrition

Calories: 534kcal | Carbohydrates: 7.8g | Protein: 36.3g | Fat: 41.2g | Saturated Fat: 11.2g | Cholesterol: 121mg | Sodium: 356mg | Potassium: 562mg | Fiber: 2.5g | Sugar: 1.3g | Calcium: 27% | Iron: 16%