Parmesan Crusted Pork Chops

These Parmesan Crusted Pork Chops deliver a crispy, cheesy crust over juicy pork, offering an easy yet impressive dinner option.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Main Ingredients

4 pieces Pork chops, about 1 inch thick Bone-in or boneless, thicker chops are preferred.
1 cup Parmesan cheese, freshly grated Freshly grated is best for flavor and melting.
1/2 cup Bread crumbs, preferably panko Panko gives the crunchiest crust.
2 pieces Eggs Beaten for coating.
1 teaspoon Garlic powder For additional flavor.
1 teaspoon Italian seasoning Adds a savory vibe.
Salt Salt Use cautiously as Parmesan is salty.
1/2 teaspoon Black pepper
2 tablespoons Oil (olive oil or avocado oil) For frying.
1 pinch Paprika (optional) For color.
1 pieces Lemon wedges (optional) For serving.

Preparation

Pat the pork chops dry to ensure a crisp coating.
Set up a coating station: In one bowl, beat 2 eggs; in another, mix Parmesan, bread crumbs, garlic powder, Italian seasoning, pepper, and a little salt.
Dip each chop in egg, let the excess drip off, then press firmly into the Parmesan mixture. Flip and press again to ensure it sticks.

Cooking

Heat a large skillet over medium heat and add a thin layer of oil.
Once the oil shimmers, add the chops and cook for 3 to 4 minutes per side until they are nicely browned.
If the chops are thick, transfer the skillet to a preheated oven at 400°F for 5 to 8 minutes until cooked through.
If the skillet is not oven safe, move the chops to a baking sheet to finish cooking.
Let the chops rest for 5 minutes on a plate before cutting to keep the juices inside.

For optimal crunch, use medium heat, avoid excess oil, and press the coating on firmly. Let coated chops sit briefly before cooking.