Parmesan Crusted Pork Chops



  • Salt and pepper to taste
  • 6 pork chops
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • ⅓ cup flour
  • ⅔ cup milk
  • 1 egg
  • 1 small onion, finely chopped
  • ½ cup Parmesan cheese

Freezing Day

  1. Salt and pepper pork chops to taste. In a skillet over medium-high heat, brown pork chops in oil, 3–4 minutes per side, then arrange them in a single layer on a baking sheet.

  2. In a saucepan, melt the butter. Gradually stir in flour and milk and mix with a whisk to remove all lumps.

  3. Add the egg and mix well. Cook 5–10 minutes, stirring often, until mixture turns shiny. Stir in onion and cheese.

  4. Spread the mixture over the top of each pork chop. Flash freeze the pork chops then transfer to a freezer bag.

Reheating Instructions

  1. Fully defrost chops in refrigerator for approximately 24 hours. Bake pork chops at 350°F for 30–45 minutes or until pork chops are fully cooked.

  2. To cook pork chops straight from the freezer, bake at 350°F for 1 hour–1 hour 15 minutes or until pork chops are fully cooked. Cooking time will depend upon the thickness of the pork chops.


Calories: 426 | Fat: 27g | Protein: 39g | Sodium: 270mg | Carbohydrates: 5g | Fiber: 1g

Portion-Control Pork Chops

With pork chops it's easy to control portion size. Instead of freezing them all together in a casserole dish, flash freeze the pork chops then transfer them to a freezer bag. You may remove as many chops as needed from the bag on reheating night.

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