Parmesan Pork Chops Recipe with Asparagus – healthy, cheesy, lemony sheet pan meal. Another easy weeknight dinner!
Add 1/4 cup (4 tablespoons) salt and 1 quart (4 cups) of water to a large resealable bag.
Add the pork chops, seal the bag and place in the fridge for 1/2 hour to 2 hours before cooking. (I brined mine for 1 1/2 hours - more details on brining here.)
Mix the breadcrumbs, Parmesan cheese, parsley, 1/2 teaspoon salt, and pepper together in a shallow pie dish or a deep plate.
Dip both sides of the pork in the butter mixture, coating it well.
Place each pork chop onto the breadcrumb mixture and use a fork to toss the crumbs up over the edges and top of the meat. Use the fork to gently press the crumbs into the meat so they stick. Turn the meat over and again press that side into the crumbs.
Transfer chops onto a parchment lined baking pan, and repeat steps 4 and 5 with the rest of the meat. Bake for 10 minutes.
Meanwhile toss asparagus with olive oil, salt, and pepper. After the chops have baked 10 minutes, pull the baking sheet out and add the asparagus.
Bake for 12 more minutes, or until a meat thermometer reads 140-145 degrees when inserted in the thickest part of the pork chop.
If you are using thinner chops then you will need to reduce the cook time accordingly. Be sure to use a meat thermometer to ensure they are properly cooked to 140 - 145F.