Parmesan Crusted Pork Chops

Name: Parmesan Crusted Pork Chops
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1/2 cup all-purpose flour; 2 large eggs; 1 cup finely shredded Parmesan cheese; 1 cup panko Italian breadcrumbs; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 4 thick cut boneless pork chops ((about 1 ½ inches thick)); 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 Tablespoons oil; 2 Tablespoons butter ((salted or unsalted)); 1 Tablespoon fresh parsley ((or dried parsley, optional, for garnish))

PIN RECIPE RECIPE CARD EMAIL RECIPE

Parmesan Crusted Pork Chops are the perfect dinner to whip up in only 30 minutes. They’ve got a crispy exterior and a tender, juicy inside!

A QUICK TENDER PORK CHOP RECIPE

Oh my! I made these Parmesan Crusted Pork Chops the other night when we had friends over and they were so good. Easy to make. Everyone loved them. My kind of dinner. This is a fun and convenient recipe, as I tend to have most of the ingredients on hand, so that made it even easier. The pork chops are always moist and delicious. Plus, they go with a variety of sides.

A serving plate with three Parmesan Crusted Pork Chops.

FREQUENTLY ASKED QUESTIONS:

What’s the best cut of pork chop?

I use boneless pork chops for this recipe, and I try to find ones that are thick (at least 1 1/2 inches thick). If you can only find thinner pork chops, they will need less time in the oven. I would check the thin pork chops at the 5-minute mark. Pork is a very lean meat and can dry out very quickly if you aren’t careful. Using the thicker cut helps. You could also use a thick cut bone-in pork chop if you prefer.

Can I skip pan-frying first?

You can, but pan-frying gives it a great crunchy crust.

Why are my pork chops dry and tough?

Make sure to cook them until the internal temperature reaches 145° F. Also, make sure to let the pork chops rest for at least 5 minutes to give time for the juices to settle.

What should I serve with the pork chops?

Roasted potatoes, vegetables, a garden salad, and crusty bread is what we have with them often, Other easy sides are Mashed Potatoes, Butter Dip Biscuits, some Green Beans, a side of rice or pasta, etc.

What if I don’t have an oven safe skillet?

You can move the pork chops to a baking dish that has been sprayed with nonstick spray and then you can continue on with the recipe.

Can I make this with chicken instead?

Certainly, I have a similar Parmesan Crusted Chicken recipe or the Longhorn Parmesan Crusted Chicken copycat recipe, but really, you can make this recipe and just adjust the cooking time. The internal temp needs to get to 165F in the thickest part of the chicken, measured using a meat thermometer.

What’s the best way to store leftovers?

You can keep this in the fridge for up to 3 days. You can freeze them in an airtight container for up to 2 months. You can reheat the dish in the skillet or in the oven at 350˚F. The best way is the air fryer at 350˚F for 3 minutes per side, as you will get the crispiest crust. I don’t recommend heating them up in the microwave as they will get very tough.

Looking down on a skillet of Parmesan Crusted Pork Chops.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

finely shredded Parmesan cheese– The Parmesan cheese is best when freshly grated. You can buy pre-grated cheese, but freshly grated cheese will create the best crust on the pork. If you just don’t have the time or energy, the stuff in the green bottle will work in a pinch.
panko Italian breadcrumbs– The Italian style boasts a rich flavor and a satisfying crunch. You can use plain breadcrumbs, but a lot of the flavor comes from the Italian breadcrumbs.
Italian seasoning, garlic powder and paprika – you can easily tailor the seasoning to what you prefer. Think of this as a base recipe.
all-purpose flour– This will help the egg and Parmesan breadcrumbs adhere to the pork chops.
large eggs– This is needed so the breadcrumbs stick to the pork chops
thick cut boneless pork chops– I prefer the thick 1-inch pork chops for this recipe. If you do use thinner pork chops, you will need a bit less time cooking them. I think the thicker cut are less likely to dry out.
oil– you can use the oil you prefer. I used avocado oil here. It has a higher smoke point and it a neutral flavored oil. You want something with a higher smoke point so it doesn’t burn.
butter– it won’t matter if you use salted or unsalted butter. Use what you have on hand and whatever is your preference. The combination of both butter and oil will provide a great sear to the pork chops.

Finely shredded Parmesan cheese, panko Italian breadcrumbs, Italian seasoning, garlic powder, paprika, all-purpose flour, eggs, thick-cut boneless pork chops, kosher salt, black pepper, oil, butter, and fresh parsley.

HOW TO MAKE PARMESAN CRUSTED PORK CHOPS:

Preheat the oven to 350° F. In a shallow bowl, add the flour. Set aside. In a second shallow bowl, mix the eggs until combined well. Set aside. In a third shallow bowl, combine the cheese, breadcrumbs, Italian seasoning, garlic powder, and paprika until well blended. Set aside.

Season both sides of the pork chops with salt and pepper. Dip each pork chop into the bowl with the flour (get both sides), then dip it into the egg mixture (get both sides.)

Pork chop being covered with flour and egg wash.

Finally, dip it into the Parmesan breadcrumb mixture. Set aside as you finish the rest of the pork chops.

Pork chop being coated in flour, egg, and breadcrumb mixture.

Add the oil and butter to an oven-safe skillet over medium heat. Once fully melted and the pan is hot, add the pork chops. Cook each side for about 2-3 minutes or until golden brown. You aren’t cooking all the way through, just getting some good color on them. Place the oven safe skillet into the oven (on the middle rack) for about 8-12 minutes. You want an internal temperature of 145° F.
NOTE: If you don’t have an oven safe skillet, just transfer the pork chops to a baking dish sprayed with nonstick cooking spray. Also, oven times can vary so go by internal temperature of the pork chops, not just cooking time.