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Parmesan Encrusted Pork Chops

For dinner, tonight, heat up a skillet and make Parmesan Encrusted Pork Chops.  The rich and savory flavors of the onion soup mixed with rosemary and finished with parmesan cheese make these moist pork chops a crowd pleaser!

Prep Time: 10 Min      

Cook Time: 15 Min  

Serves: 5               

Yield: 5 pork chops



  • 5 boneless New York (top loin) pork chops, about 1-inch thick
  • 6 tablespoons olive oil, divided
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 (5 ounce) container Frigo® Shredded Parmesan Cheese
  • 1 (1.9 ounce) envelope Onion Soup Mix
  • ¼ cup fresh rosemary, rough chopped


Preheat grill to medium-high heat.

Rinse pork chops under cool water and pat dry with paper towels.

Brush pork chops with 4 tablespoons oil. Season with salt and pepper. Set aside while preparing ingredients.

In a large shallow bowl, mix together 2 tablespoons olive oil, 1 (5 ounce) container Frigo® Shredded Parmesan Cheese, 1 (1.9 ounce) envelope Onion Soup Mix, and fresh rosemary.

Dredge pork chops in Frigo® Shredded Parmesan Cheese mixture.  Reserve the extra cheese mixture to the side.

Place encrusted pork chops on hot grill and close the lid, or prepare stove-top inside and heat a cast iron skillet on high. Grill over direct heat for 5 minutes. Turn chops and sprinkle with reserved cheese mixture over tops. Close lid and continue grilling for 4-5 minutes more, or until the topping is lightly browned and the internal temperature of the pork on a meat thermometer measures between 145°F (medium rare) and 160°F (medium). Remove from the grill and let rest for at least 3 minutes.  

Serve with Parmesan encrusted fries, roasted garlic, and/or sautéed vegetables.