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One Pan Parmesan Pork Chops and Asparagus

Parmesan Pork Chops Recipe with Asparagus – healthy, cheesy, lemony sheet pan meal. Another easy weeknight dinner!

Course Entree
Cuisine American, New American
Keyword Pork Chops, Sheet Pan
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 4 servings
Calories 478 kcal
Author Holly Sander


For the Pork Chops:

  • 4 1-1/2 or 2-inch thick center cut boneless pork chops
  • ¼ cup salt for the brine + 1/2 teaspoon to season meat
  • 4 cups water
  • 1 cup panko bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 3 tablespoons minced parsley + more for garnish
  • 1/4 teaspoon pepper
  • 1/4 cup melted butter
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • Lemon wedges, parsley, and more Parmesan for garnish

For the Asparagus:

  • 1 bunch of asparagus
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


For The Brine (Optional):

  1. Add 1/4 cup (4 tablespoons) salt and 1 quart (4 cups) of water to a large resealable bag. 

  2. 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.)

For The Pork Chops and Asparagus:

  1. Preheat oven to 400 degrees.
  2. Mix the breadcrumbs, Parmesan cheese, parsley, 1/2 teaspoon salt, and pepper together in a shallow pie dish or a deep plate.

  3. Mix the butter, lemon juice, and garlic together in another shallow pie dish or deep plate.
  4. Dip both sides of the pork in the butter mixture, coating it well.

  5. 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.

  6. Transfer chops onto a parchment lined baking pan, and repeat steps 4 and 5 with the rest of the meat.  Bake for 10 minutes.

  7. 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.

  8. Bake for 12 more minutes, or until a meat thermometer reads 140-145 degrees when inserted in the thickest part of the pork chop.

Recipe Notes

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.