Parmesan Crusted Pork Chops
Parmesan Crusted Pork Chops are a simple and delicious way to give your weeknight dinner a little extra crunch and flavor. The golden, crispy parmesan coating adds a nice twist…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Parmesan Crusted Pork Chops are a simple and delicious way to give your weeknight dinner a little extra crunch and flavor. The golden, crispy parmesan coating adds a nice twist to classic pork chops, making each bite flavorful and satisfying. It’s an easy recipe that comes together quickly, which is perfect when you want something tasty without spending hours in the kitchen.
I love making these pork chops because the parmesan crust locks in the juiciness of the meat while giving a crispy, cheesy bite on the outside. Sometimes I like to add a bit of garlic powder or Italian seasoning to the crust to mix things up, but honestly, the parmesan and a sprinkle of salt and pepper do all the work. It’s one of those dishes that feels special but isn’t complicated at all.
My favorite way to serve these is with a side of roasted veggies or a fresh green salad to balance out the richness. I also like pairing it with mashed potatoes or rice to soak up any extra flavor. These pork chops are a guaranteed crowd-pleaser whenever I make them, and they’re great for leftovers too! I always find myself looking forward to cooking this simple, tasty meal again.
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops work great here because they cook evenly and stay juicy. If you prefer bone-in, it’s fine too, just expect a little more cooking time.
Parmesan Cheese: Freshly grated Parmesan is best for a rich, nutty flavor and crisp crust. If you can’t find Parmesan, Pecorino Romano makes a nice substitute with a bit sharper taste.
Panko Breadcrumbs: Panko creates that light, crunchy crust that sticks perfectly. Regular breadcrumbs can work but the texture will be less crisp. Gluten-free panko is also a good option if needed.
Eggs & Milk: These help the coating stick to the pork chops. For dairy-free, swap milk with almond or oat milk. You can also replace eggs with a mix of water and flour or store-bought egg replacer.
Seasonings: Garlic powder and Italian seasoning add great flavor to the crust. Feel free to add a pinch of paprika or fresh herbs for a personal touch.
How Do I Get a Crispy, Even Parmesan Crust Without Burning It?
Getting the perfect golden crust can be tricky. Here’s what helps me every time:
- Pat the pork chops dry well before seasoning. Moisture can prevent crisping.
- Press the cheese and breadcrumb mixture firmly onto the meat. This builds a solid crust.
- Use medium heat—not too high—to cook. This allows the crust to brown slowly without burning.
- Heat the oil in the pan until shimmering but not smoking before adding chops. It prevents sticking and promotes even browning.
- Don’t move the chops too much while cooking. Let them set on one side until golden, then flip gently.
- Check internal temperature with a meat thermometer to avoid overcooking. 145°F (63°C) keeps the pork juicy.
Equipment You’ll Need
- Large skillet – perfect for getting the pork chops nicely browned and crispy.
- Shallow bowls – great for holding the egg mixture and the Parmesan breadcrumb coating for easy dredging.
- Whisk or fork – to mix the eggs and milk smoothly.
- Meat thermometer – helps you check that the pork chops are perfectly cooked without drying out.
- Spatula or tongs – makes flipping the chops simple and keeps the crust intact.
Flavor Variations & Add-Ins
- Add a bit of cayenne pepper or smoked paprika to the breadcrumb mix for a mild spicy kick.
- Swap Italian seasoning with fresh chopped rosemary or thyme for a more fragrant herb flavor.
- Mix in finely chopped sun-dried tomatoes or olives into the coating for an extra burst of flavor.
- Use mozzarella or provolone cheese along with Parmesan for a slightly melty, gooey crust.
How to Make Parmesan Crusted Pork Chops?
Ingredients You’ll Need:
- 4 boneless pork chops (about 1 inch thick)
- 1 cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (optional)
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 2 tablespoons milk
- 3 tablespoons olive oil or vegetable oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 10 minutes for cooking, so a total of roughly 20 minutes. It’s a quick and easy dinner you can whip up any night!
Step-by-Step Instructions:
1. Preparing the Pork Chops:
Start by patting the pork chops dry with paper towels to ensure a crisp crust later. Season both sides well with salt and pepper.
2. Making the Coating Mixtures:
In a shallow bowl, whisk together the eggs and milk until smooth. In another shallow bowl, mix the grated Parmesan, Panko breadcrumbs, garlic powder, Italian seasoning (if using), and a pinch of salt and pepper.
3. Coating the Pork Chops:
Dip each pork chop first into the egg mixture, letting the excess drip off. Then press each chop firmly into the Parmesan and breadcrumb mixture to coat heavily on both sides.
4. Cooking the Pork Chops:
Heat the olive oil in a large skillet over medium heat until it’s shimmering. Carefully add the coated pork chops and cook for 4-5 minutes on each side, or until the coating turns golden brown and the pork reaches an internal temperature of 145°F (63°C).
5. Serving:
Remove the pork chops from the skillet and let them rest for a few minutes. Sprinkle with chopped fresh parsley before serving warm. Enjoy your crispy, juicy Parmesan Crusted Pork Chops!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry well to help the coating stick and get crispy.
Can I Substitute Parmesan Cheese?
Pecorino Romano is a great substitute if you want a sharper, saltier flavor. Avoid pre-grated cheese with additives, as it won’t crisp up as well.
How Should I Store Leftovers?
Keep leftover pork chops in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to maintain their crispy crust.
Can I Bake Instead of Pan-Fry the Pork Chops?
Yes! Bake coated pork chops at 400°F (200°C) for about 20–25 minutes, flipping halfway through, until golden and cooked through. This is a great option for less oil and hands-off cooking.