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These Parmesan Crusted Pork Chops are a game-changer for weeknight dinners. With a perfectly crispy and cheesy exterior, they lock in all the juicy goodness of the pork. Plus, they’re ready in just under an hour, making delicious meals easier than ever.
Parmesan Crusted Pork Chops is one of those recipes where you take just a few ingredients and turn them into something spectacular that everyone in your household will love. ’m excited to share this recipe with you because it’s one of my all-time favorites—crispy, cheesy, and oh-so-juicy.
As you coat each pork chop with the savory Parmesan mixture, you’ll notice how the flavors come alive, transforming simple ingredients into something extraordinary. I love how easy it is to prepare, even on those busy weeknights, and the end result is always a crowd-pleaser. Plus, I can’t wait to hear how these turn out for you!
Before You Start
- Choose the Right Pork Chops: Opt for pork chops that are about 1 inch thick. Thicker chops stay juicy inside while getting that crispy coating outside. Both boneless or bone-in pork chops work.
- Season Generously: Apply plenty of salt and pepper to both sides of the pork chops. Proper seasoning brings out the delicious taste of the pork.
- Prepare Your Breading Stations First: Arrange your flour, beaten eggs, and breadcrumb mixture in three separate shallow dishes before you start coating the pork chops. This organization helps you move smoothly through the breading process.
- Press the Coating Firmly: When dipping the pork chops into the breadcrumb mixture, press down firmly to ensure the coating sticks well and creates a crispy texture.
- Use a Hot Skillet: Heat your skillet until the olive oil and butter are hot and shimmering. A hot skillet ensures a nice sear and prevents the pork chops from sticking.
- Don’t Overcrowd the Pan: Cook the pork chops in batches if necessary. Overcrowding can lower the skillet’s temperature, resulting in a soggy coating instead of a crispy crust.
- Check the Internal Temperature: Use a meat thermometer to ensure the pork chops reach an internal temperature of 145°F (63°C). This ensures they are cooked through yet still juicy.
- Let Them Rest: After baking, let the pork chops rest for a few minutes. This allows the juices to redistribute, making the meat tender and flavorful.
Ingredients You’ll Need
All these ingredients are pretty straightforward, but here are some key points to keep in mind:
- Pork chops: Choose about 1-inch thick chops for juicy results. Bone-in or boneless chops will work here.
- Breadcrumbs: Panko or Italian-style will both work here. If you don’t have breadcrumbs, crushed cornflakes or another type of breadcrumbs can be used as alternatives.
- Parmesan Cheese: Grate your own, it’s so much better than the pre-grated one you buy. Pecorino Romano is a great tasty substitute.
- Italian Seasoning: If you don’t have any, you can make your own using my recipe here.
Start by setting your oven to 375°F (190°C). Sprinkle salt and pepper evenly on both sides of each pork chop.
Prepare three shallow dishes for the breading process:
- First Dish: Pour in the all-purpose flour.
- Second Dish: Beat the large eggs until smooth.
- Third Dish: Mix together the breadcrumbs, grated Parmesan cheese, minced garlic, and Italian seasoning.
- Flour: Dredge each pork chop in the flour, ensuring it’s fully coated. Shake off any excess to prevent clumping.
- Egg: Dip the floured pork chops into the beaten eggs, making sure they’re completely covered.
- Breadcrumb Mixture: Press each chop into the breadcrumb mixture firmly.
Place a large oven-safe skillet on the stove and add the olive oil and unsalted butter. Heat over medium-high until the butter is melted and the mixture is shimmering. Carefully place the breaded pork chops into the hot skillet. Sear them for about 3-4 minutes on each side until they develop a golden-brown color.
Once both sides are seared, move the entire skillet into the preheated oven. Bake the pork chops for 15-20 minutes. You’re aiming for an internal temperature of 145°F (63°C), which ensures the meat is perfectly cooked and the coating remains crispy.
Take the skillet out of the oven and transfer the pork chops to a plate. Let them rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, making each bite moist and flavorful.
How To Serve
Whether you’re in the mood for something fresh and light or warm and comforting, these side dishes will perfectly complement your Parmesan Crusted Pork Chops.
Frequently Asked Questions
How do I know when the pork chops are done?
The best way is to use a meat thermometer. Aim for an internal temperature of 145°F (63°C). The juices should run clear, and the meat should be tender.
How can I make the coating extra crispy?
Make sure your skillet is hot before adding the pork chops, and don’t overcrowd the pan. Using Panko breadcrumbs also helps achieve an extra crispy texture.
What can I substitute for Parmesan cheese?
If you don’t have Parmesan, Pecorino Romano is a great alternative. You can also try Asiago or a mix of grated hard cheeses for a similar flavor.
How should I store leftovers?
Let the pork chops cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to keep the coating crispy.
Can I freeze the cooked pork chops?
Yes, you can freeze the cooked pork chops. Place them in a freezer-safe container or zip-top bag, and they’ll keep well for up to 3 months. To reheat, thaw them in the refrigerator overnight and then bake in the oven until heated through.
More Delicious Pork Chop Recipes
- Fried Pork Chops
- Mushroom Pork Chops
- Slow Cooker Pork Chops
- Pork Schnitzel
- Italian Breaded Pork Chops
Parmesan Crusted Pork Chops
Equipment
Ingredients
- 4 pork chops about 1 inch thick, bone-in or boneless
- salt and pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs Panko or Italian-style
- ½ cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the pork chops on both sides with salt and pepper.
- Set up three shallow dishes. Place the flour in the first dish. In the second dish, add the beaten eggs. In the third dish, combine the breadcrumbs, grated Parmesan cheese, minced garlic, and dried Italian seasoning.
- Coat each pork chop in the flour, shaking off any excess. Dip the floured pork chops into the beaten eggs, ensuring they are fully coated. Then, press each pork chop into the breadcrumb mixture, pressing firmly to adhere the coating.
- In a large oven-safe skillet, heat the olive oil and butter over medium-high heat until melted and hot.
- Place the breaded pork chops in the skillet and sear for about 3-4 minutes on each side, or until they are golden brown.
- Once the pork chops are seared, transfer the skillet to the preheated oven. Bake the pork chops for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) and the coating is crispy and golden.
- Remove the pork chops from the oven and let them rest for a few minutes. Garnish with chopped fresh parsley before serving.
Tips & Notes:
- Brighten the Flavor: Serve with a squeeze of fresh lemon to add a zesty touch.
- Go Gluten-Free: Substitute almond flour and gluten-free breadcrumbs for a delicious gluten-free version.
- Extra Crunch: Use Panko breadcrumbs for an even crispier texture.
