Crispy Parmesan Crusted Pork Chops

If you’re on the hunt for a quick, delicious dinner that’s packed with flavor, these Parmesan Crusted Pork Chops are about to become your new go-to. With a golden, crunchy coating and juicy, tender pork inside, this recipe transforms simple ingredients into a meal that feels gourmet without the fuss. Ready in just 25 minutes, it’s perfect for busy weeknights when you want something satisfying yet easy. Plus, the nutty, savory taste of Parmesan paired with crispy panko makes these pork chops a wholesome, crowd-pleasing dish that’s sure to impress everyone at the table.

Why You’ll Love This Recipe

• Irresistible Crunch: The panko and Parmesan crust delivers a perfect crispy texture every time.
• Fast Prep: From start to finish, Parmesan Crusted Pork Chops take less than half an hour.
• Bold Flavor: Parmesan cheese adds a rich, nutty depth that elevates the pork.
• Simple Ingredients: Uses pantry staples you likely already have on hand.
• Versatile: Serve with veggies, mashed potatoes, or a salad for a complete meal.

Tools Needed

To make these Parmesan Crusted Pork Chops, you’ll need a few kitchen essentials. Looking to level up your cooking game? Visit Our Shop at /shop for high-quality tools! Here’s what you’ll need and why:

• Skillet: A large, heavy skillet ensures even frying and a golden crust.
• Meat Mallet or Rolling Pin: Flattens the pork chops for quick, uniform cooking.
• Shallow Bowls: Perfect for setting up your breading station with ease.
• Tongs: Helps flip the pork chops safely in hot oil.
• Wire Rack or Paper Towels: Drains excess oil to keep the crust crisp.

Ingredients

For the Pork Chops

• 4 (½-inch thick) center-cut boneless pork loin chops (about 1 lb total)
• 1 ¾ teaspoons kosher salt, divided, plus extra for seasoning
• ½ teaspoon freshly ground black pepper
• ½ cup plus 2 tablespoons olive oil, divided

For the Coating

• 2 ounces Parmesan cheese (about 1 ½ packed cups, finely grated)
• 1 cup panko bread crumbs
• 2 large eggs

Directions

1. Prep the Coating: Finely grate 2 ounces of Parmesan cheese. In a shallow bowl, mix ½ cup of the grated Parmesan with 1 cup panko bread crumbs. Place the remaining Parmesan in a second shallow bowl. In a third shallow bowl, whisk 2 large eggs with ¼ teaspoon kosher salt until smooth.
2. Prepare the Pork: Pat the 4 pork chops dry with paper towels. Place each chop between two sheets of plastic wrap or in a zip-top bag, then pound with a meat mallet or rolling pin until ¼-inch thick. Season both sides with the remaining 1 ½ teaspoons kosher salt and ½ teaspoon black pepper.
3. Bread the Chops: Working one at a time, coat each pork chop in the plain Parmesan, then dip it in the egg mixture, and finally press it into the panko-Parmesan blend, ensuring the crumbs stick well. Set the breaded chops on a plate or baking sheet.
4. Fry the Pork Chops: Heat ½ cup olive oil in a large skillet over medium-high heat until shimmering. Add 2 breaded pork chops and fry for 4-5 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack and sprinkle with a pinch of kosher salt.
5. Finish the Batch: Add the remaining 2 tablespoons olive oil to the skillet and fry the last 2 pork chops the same way. Serve hot.

Expert Tips For Perfect Parmesan Crusted Pork Chops

• Thin and Even: Pounding the pork to ¼-inch thickness ensures quick cooking and a juicy bite.
• Press the Crumbs: Gently press the panko mixture onto the chops for a thicker, crunchier crust.
• Hot Oil: Wait until the oil shimmers to fry—too cool, and the coating will soak up oil instead of crisping.
• Fresh Parmesan: Grate your own cheese for the best flavor and texture in your Parmesan Crusted Pork Chops.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Common Mistakes to Avoid

• Overcrowding the Pan: Fry in batches to maintain oil temperature and crispiness.
• Skipping the Pound: Uneven chops cook unevenly—flatten them for consistent results.
• Wet Pork: Pat the chops dry before breading, or the coating won’t stick.

Variations

• Spicy Kick: Mix cayenne or paprika into the panko for zesty Parmesan Crusted Pork Chops.
• Herb Boost: Add dried oregano or thyme to the breadcrumb mix for extra flavor.
• Baked Option: Bake at 400°F (200°C) for 15-20 minutes on a wire rack for a lighter version.
• Gluten-Free: Swap panko for gluten-free breadcrumbs or crushed rice cereal.

Storage/Reheating

Store leftover Parmesan Crusted Pork Chops in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes to revive the crispiness—microwaving can soften the crust. For freezing, bread the chops but don’t fry; freeze for up to 2 months, then thaw overnight and cook as directed.

FAQs

1. Can I use bone-in pork chops for this recipe?
Yes, but they’ll need slightly longer cooking time—about 6-7 minutes per side.

2. What sides go well with Parmesan Crusted Pork Chops?
Try roasted veggies, mashed potatoes, or a simple arugula salad.

3. Can I make this ahead of time?
Bread the chops and refrigerate for up to 24 hours before frying.

4. How do I know the pork is cooked?
It’s done when it reaches 145°F (63°C) internally—use a meat thermometer to check.

5. Can I substitute the Parmesan?
Pecorino Romano works as a sharper alternative, though it’s saltier.

6. Is this recipe kid-friendly?
Absolutely! The crispy coating and mild flavor make it a hit with kids.

Conclusion

These Parmesan Crusted Pork Chops are the ultimate blend of simplicity and deliciousness, turning an ordinary weeknight into something special. With their crispy, cheesy exterior and tender, juicy interior, they’re a fast track to a meal that feels indulgent yet effortless. Whether you’re cooking for family, friends, or just yourself, this recipe delivers big on taste with minimal time and ingredients. So heat up that skillet, grab some Parmesan, and treat yourself to a plate of golden perfection tonight—you won’t regret it!