Introduction

These Parmesan Crusted Pork Chops are a delicious way to elevate a simple meal. With a crispy, cheesy coating and tender pork inside, they’re perfect for a weeknight dinner or a special occasion.

Parmesan Crusted Pork Chops Recipe - Recipe Image

Ingredients

4 boneless pork chops (about 1 inch thick)
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (preferably panko for extra crunch)
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (such as oregano and basil)
Salt and pepper (to taste)
1 large egg (beaten)
1 tablespoon olive oil (for frying or drizzling)
Fresh parsley (chopped, for garnish, optional)

Instructions

Step 1: If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, garlic powder, dried Italian herbs, salt, and pepper.
Step 3: Pat the pork chops dry with paper towels and season both sides with salt and pepper. Dip each pork chop into the beaten egg, letting any excess drip off. Press each chop into the Parmesan breadcrumb mixture, coating both sides evenly.
Step 4: To bake, place coated pork chops on the prepared baking sheet and drizzle with olive oil. Bake for 20-25 minutes until golden brown and cooked through (internal temperature 145°F / 63°C). To pan-fry, heat olive oil in a large skillet over medium heat, then cook pork chops 4-5 minutes per side until crisp and cooked through. Drain on paper towels.
Step 5: Garnish with chopped fresh parsley if desired and serve with your favorite sides.

Tips & Variations

Using panko breadcrumbs creates a lighter, crunchier crust compared to regular breadcrumbs.
For extra flavor, add a pinch of smoked paprika or cayenne pepper to the coating mixture.
Letting the coated pork chops rest for a few minutes before cooking helps the crust set better.
If you prefer, swap Italian herbs for fresh rosemary and thyme for a different aroma.

Storage

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in a 350°F (175°C) oven to preserve the crust’s crispness. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in pork chops for this recipe?

Yes, bone-in pork chops can be used, but they may require a slightly longer cooking time. Make sure the internal temperature reaches 145°F (63°C) for safe consumption.

Is it necessary to bake or can I only pan-fry these pork chops?

Both methods work well. Baking is easier and produces an evenly cooked chop with a crispy crust, while pan-frying gives a richer brown crust with a bit more hands-on cooking. Choose based on your preferred texture and time.

Parmesan Crusted Pork Chops Recipe

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4.5 from 121 reviews

This Parmesan Crusted Pork Chops recipe delivers crispy, flavorful pork chops with a golden, cheesy crust. Coated in a mixture of Parmesan cheese, panko breadcrumbs, and Italian herbs, these pork chops can be baked to perfection or pan-fried for a quick dinner option. Perfectly seasoned and garnished with fresh parsley, they’re ideal for a comforting family meal.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Pork Chops

4 boneless pork chops (about 1 inch thick)

Coating Mixture

1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (preferably panko for extra crunch)
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (such as oregano and basil)
Salt and pepper (to taste)

Other

1 large egg (beaten)
1 tablespoon olive oil (for frying or drizzling)
Fresh parsley (chopped, for garnish, optional)

Instructions

Preheat Oven (if baking): Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the pork chops. This step ensures even cooking and crispy crust.
Prepare the Coating: In a shallow dish, combine grated Parmesan cheese, breadcrumbs, garlic powder, dried Italian herbs, salt, and pepper. Mix thoroughly to create the flavorful crust mixture.
Prepare the Pork Chops: Pat the pork chops dry with paper towels and season both sides with salt and pepper. Dip each pork chop into the beaten egg, letting excess drip off. Then press each chop into the Parmesan breadcrumb mixture, ensuring an even coating on both sides for a crispy crust.
Cook the Pork Chops (choose method):
• Baking: Place coated pork chops on the prepared baking sheet and drizzle with olive oil. Bake for 20-25 minutes or until the internal temperature reaches 145°F (63°C) and the crust is golden brown.
• Pan-Frying: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add coated pork chops and cook for 4-5 minutes on each side until golden brown and cooked through. Remove chops and drain on paper towels.
Serve: Garnish with chopped fresh parsley if desired. Serve immediately with your choice of sides such as mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.

Notes

Ensure pork chops are about 1 inch thick for even cooking.
Use panko breadcrumbs for extra crunch in the crust.
Check internal temperature of pork chops reaches 145°F (63°C) to ensure they are safely cooked.
For a lower-fat option, baking is recommended over pan-frying.
Fresh parsley garnish adds a nice pop of color and freshness but is optional.

Keywords: Parmesan crusted pork chops, pork chop recipe, baked pork chops, crispy pork chops, Italian herb pork chops