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Oven Baked Pork Parmesan

by Kristen


Growing up in the Chicago area, I got my dose of tasty Italian food.  We have 2-3 favorite Italian restaurants that we get food from during the holidays.  I love attempting to re create some of my favorites at home.

My favorite Italian dish has always been chicken parmesan.   But I have really been into cooking with pork lately.  I decided to try making Oven Baked Pork Parmesan, and I am so happy that I did.    This Pork Parmesan topped with Bertolli®  Pasta Sauce was an excellent combo.

Kroger Grocery Stores are currently  sponsoring a  Taste of Italy program®, that  offers  shoppers a simple and delicious way to use the classic Bertolli® taste that you love to a range of culinary applications.  To find out more about Bertolli’s Products, visit their website.


Pork Parmesan 101

Do you know what the secret is to amazing pork parmesan?   It’s using super thin pork chops, and using a meat tenderizer to pound them flat.  When you bake these pork parmesans, they will turn out crispy and moist.  You will never wish that you fried them.


Baked Pork Parmesan 


6-8 thin pork chops

1 cup of Italian breadcrumbs

2 eggs

1 tablespoon milk

1/2 cup of parmesan cheese

1 jar of Bertolli® Olive Oil and Garlic Pasta Sauce

Method:  Preheat oven to 350 degrees.   In one bowl, mix eggs and milk.  In another bowl, mix Italian breadcrumbs and parmesan cheese.    Pound each pork chop with a meat tenderizer.  dip each tenderloin in the egg wash, and coat each piece with breadcrumbs.  Place each tenderloin on a baking sheet and drizzle a little olive oil on each one.  Bake in the oven for 15-20 minutes, or until brown.  Remove from the oven, sprinkle with parmesan cheese and top with Bertolli® sauce.


I can’t wait to make this again.  Pork has amazing flavor, and adds something to this dish.  Don’t forget to check out the taste of Italy program currently happening at Kroger.  For more information on Bertolli®, visit their website.

Oven Baked Pork Parmesan

This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.


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Samantha Pierce October 1, 2015 - 4:11 pm

Pinning for later! I may try to make this recipe this weekend.

Annemarie LeBlanc October 1, 2015 - 10:59 am

The pork parmesan looks delish! I am currently looking around for a new oven, as my current one is about to bid me bye-bye. As soon as I get a new one, I will be trying this recipe!


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