Parmesan-Crusted Pork Chops with Tomatoes

Parmesan-Crusted Pork Chops with Tomatoes
Photo: Johnny Miller
Total Time:
30 mins

Take a mini vacation with this fast, flavorful summer weeknight meal that cooks entirely on a single baking sheet. Bone-in pork chops get the broiler treatment as they rest on top of a flavorful mixture of bell peppers and tomatoes. Choose ripe heirloom or beefsteak tomatoes for this dish, you want juicy fruits with plenty of flavor. Towards the end of cooking, the chops are sprinkled with a panko-Parmesan blend for a crispy coating to enjoy with each bite.


  • 2 large tomatoes, such as heirloom or beefsteak (about 12 ounces total), cut into ¾-inch-thick rounds

  • 12 ounces baby bell peppers, halved if large

  • ¼ teaspoon red-pepper flakes, plus more for serving

  • 2 tablespoons red-wine vinegar

  • 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling

  • Kosher salt and freshly ground pepper

  • 4 bone-in pork chops (each 1-inch-thick), room temperature

  • ¼ cup panko breadcrumbs

  • 1 ounce Parmigiano-Reggiano, finely grated (¼ cup)

  • Chopped fresh parsley leaves, for serving


  1. Preheat broiler with a rack in upper third. Gently squeeze some of tomatoes to release juices; toss with bell peppers, red-pepper flakes, vinegar, and 3 tablespoons oil; season with salt and pepper. Arrange mixture in an even layer on a rimmed baking sheet. Drizzle chops with oil, season, and place atop tomato-pepper mixture. Broil 4 minutes. Flip chops and continue broiling until browned in places and a thermometer inserted into thickest parts (not touching bones) registers 140°F, about 6 minutes more.

  2. Meanwhile, in a small bowl, stir together panko, cheese, and remaining 1 tablespoon oil; season. Sprinkle panko mixture evenly over chops. Return to oven and broil until crisp and golden, about 1 minute. Serve, sprinkled with parsley and more red-pepper flakes.

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