Crispy Parmesan Crusted Pork Chops
Ingredients
6 bone-in pork chops, about 1 inch thick
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1 cup grated Parmesan cheese
2 teaspoons garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 tablespoons butter
Lemon wedges, for serving (optional)
Fresh parsley, chopped, for garnish (optional)
Instructions
1. Prepare the pork chops by patting them dry with paper towels. This ensures the coating adheres properly. (5 minutes)
2. In a shallow dish, place the flour. In a second shallow dish, place the beaten eggs. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well. (10 minutes)
3. Dredge each pork chop in the flour, shaking off any excess. (5 minutes)
4. Dip the floured pork chop into the beaten eggs, ensuring it’s fully coated. (3 minutes)
5. Press the egg-coated pork chop into the panko-Parmesan mixture, pressing firmly to ensure the coating sticks to both sides. (7 minutes)
6. Heat the olive oil and butter in a large skillet over medium-high heat. (3 minutes)
7. Carefully place the coated pork chops in the hot skillet, being careful not to overcrowd the pan. You may need to cook in batches. (2 minutes)
8. Cook for about 4-5 minutes per side, or until the pork chops are golden brown and cooked through. The internal temperature should reach 145°F (63°C). (10-12 minutes)
9. Remove the pork chops from the skillet and place them on a wire rack to drain any excess oil. (2 minutes)
10. Garnish with fresh parsley, if desired, and serve immediately with lemon wedges. (1 minute)
Pro tip
Using a meat thermometer is the best way to ensure your pork chops are cooked to a safe and delicious temperature.
Prep Time | 35 minutes | Cooking Time | 25-27 minutes | Total Time | 60-62 minutes | Calories | Approximately 450 per serving | Servings | 6