Crispy Parmesan Crusted Pork Chops

These Crispy Parmesan Crusted Pork Chops are a simple yet incredibly flavorful dinner option. Coated in a savory Parmesan and breadcrumb crust, then pan-fried to golden perfection, they come out tender and juicy on the inside with a crispy, cheesy crunch on the outside. A true family favorite you can whip up any night of the week!

The first time I made Parmesan Crusted Pork Chops, I wanted something a little fancier than basic breaded chops, but still easy. My husband took one bite and said, “These are restaurant good,” and my daughter loved the cheesy coating so much, she asked for seconds. Now, they’re part of our regular dinner rotation!

Why You’ll Love Crispy Parmesan Crusted Pork Chops

•Crispy & Cheesy: The perfect golden crust with rich Parmesan flavor.

•Juicy Inside: Thin chops cook quickly without drying out.

•Quick & Easy: Ready in under 30 minutes.

•Family-Approved: Kid-friendly, crowd-pleasing, and totally satisfying.

Ingredients Notes For Crispy Parmesan Crusted Pork Chops

•Pork Chops: Boneless or bone-in, about ½–¾ inch thick for best results.

•Parmesan Cheese: Finely grated for maximum coating power.

•Panko Breadcrumbs: Makes the crust extra light and crunchy.

•Eggs: Helps the coating stick.

•Flour: Lightly dredges the pork for a dry base to hold the crust.

• Garlic Powder, Italian Seasoning, Salt & Pepper: Adds flavor to every bite.

•Olive Oil or Butter: For pan-frying to golden perfection.

Recipe Steps

1. Prepare the Breading Station:

1.In one shallow bowl, add flour with a pinch of salt and pepper.

2.In another bowl, beat eggs.

3.In a third bowl, mix panko, Parmesan, garlic powder, and Italian seasoning.

2. Coat the Pork Chops:

1.Dredge each pork chop in flour, then dip into egg, and finally coat generously with the Parmesan-panko mixture.

2.Press down to help the coating stick well.

3. Cook the Pork Chops:

1.Heat olive oil or a butter/oil mix in a large skillet over medium heat.

2.Add pork chops and cook 3–4 minutes per side until golden brown and cooked through (internal temp should reach 145°F/63°C).

3.Place on a paper towel-lined plate to drain excess oil.

4. Serve & Enjoy:

Serve hot with lemon wedges, a side salad, mashed potatoes, or roasted veggies.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days.

•Reheat: Crisp them back up in a skillet or oven.

•Freezer: Freeze uncooked, breaded chops between parchment and fry fresh when ready.

Variations & Substitutions

•Add Heat: Sprinkle red pepper flakes into the breadcrumb mix.

•Gluten-Free: Use gluten-free breadcrumbs and flour alternatives.

•Oven-Baked Option: Bake at 400°F for 20–25 minutes, flipping halfway through.

Frequently Asked Questions

Can I use bone-in pork chops? Yes! Just increase the cook time slightly.

Why is my coating falling off? Make sure you press the breading on firmly and don’t skip the flour step.

Can I make these in an air fryer? Absolutely! Cook at 375°F for 12–15 minutes, flipping halfway.

Crispy Parmesan Crusted Pork Chops

These Crispy Parmesan Crusted Pork Chops are juicy on the inside and golden-crunchy on the outside, coated with a flavorful Parmesan and herb breadcrumb crust. Quick to make and packed with flavor, they’re perfect for a weeknight dinner or an impressive meal without the fuss.

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Course: Main Course

Kitchen: American, Italian-inspired

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

• ▢ 4 boneless pork chops about 1 ½ lbs total
• ▢ ½ cup 0.25 lbs of grated Parmesan cheese
• ▢ ¾ cup 0.38 lbs of Italian-style breadcrumbs
• ▢ 1 teaspoon of garlic powder
• ▢ 1 teaspoon of onion powder
• ▢ ½ teaspoon of paprika
• ▢ ½ teaspoon of dried oregano
• ▢ ½ teaspoon of black pepper
• ▢ ½ teaspoon of salt
• ▢ 2 large eggs
• ▢ ¼ cup 0.12 lbs of all-purpose flour
• ▢ 2 tablespoons of olive oil for frying
• ▢ Fresh parsley or lemon wedges optional for garnish

Instructions

• Prep the Pork Chops:
• Pat the pork chops dry with paper towels.
• Pound slightly with a meat mallet if they’re very thick (for more even cooking).
• Season both sides lightly with salt and pepper.
• Set Up the Breading Station:
• In one shallow bowl, place the flour.
• In a second bowl, beat the eggs.
• In a third bowl, mix together Parmesan, breadcrumbs, garlic powder, onion powder, paprika, oregano, salt, and pepper.
• Bread the Pork Chops:
• Dredge each pork chop in flour, shaking off excess.
• Dip into the egg mixture, letting the excess drip off.
• Press into the Parmesan breadcrumb mix, coating both sides well.
• Cook the Pork Chops:
• Heat olive oil in a large skillet over medium heat.
• Cook pork chops for 4–5 minutes per side, or until golden brown and internal temp reaches 145°F (63°C).
• If chops are thick, finish in a 375°F (190°C) oven for 5–7 minutes.
• Rest & Serve:
• Let pork chops rest for 3–5 minutes before serving.
• Garnish with chopped parsley or serve with lemon wedges for a fresh touch.