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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Servings:
Ingredients
- 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.