Looking for a quick, flavorful meal that’s sure to impress? These Parmesan Crusted Pork Chops are the answer. With a golden, crunchy coating and tender, juicy pork inside, this dish transforms everyday ingredients into a dinner that feels special without taking up your whole evening. Ready in just 25 minutes, it’s perfect for busy weeknights when you crave something delicious yet fuss-free. The nutty richness of Parmesan combined with crispy panko makes these pork chops a wholesome, satisfying option that everyone will love—whether you’re cooking for family or just treating yourself.
Why You’ll Love This Recipe
- Golden Crunch: The panko-Parmesan coating delivers irresistible texture in every bite.
- Speedy Prep: Parmesan Crusted Pork Chops come together in under half an hour.
- Big Flavor: Parmesan adds a savory, cheesy kick that elevates simple pork.
- Pantry-Friendly: Made with staples you likely already have at home.
- Versatile Pairing: Serve with veggies, potatoes, or a salad for a complete meal.
Tools Needed
To whip up these Parmesan Crusted Pork Chops, you’ll need a handful of kitchen essentials. Want to upgrade your tools? Visit Our Shop for top-notch gear! Here’s what you’ll need and why:
- Skillet: A large, heavy skillet ensures even frying and a crisp crust.
- Meat Mallet or Rolling Pin: Flattens the pork for fast, uniform cooking.
- Shallow Bowls: Ideal for an efficient breading station.
- Tongs: Makes flipping pork chops in hot oil safe and easy.
- Wire Rack or Paper Towels: Keeps the crust crisp by draining excess oil.
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
- Prep the Coating: Finely grate 2 ounces of Parmesan cheese. In a shallow bowl, mix ½ cup grated Parmesan with 1 cup panko bread crumbs. Place the remaining Parmesan in a second shallow bowl. In a third, whisk 2 large eggs with ¼ teaspoon kosher salt until smooth.
- Prepare the Pork: Pat 4 pork chops dry with paper towels. Place each chop between two sheets of plastic wrap or in a zip-top bag, then pound to ¼-inch thick with a meat mallet or rolling pin. Season with the remaining 1 ½ teaspoons kosher salt and ½ teaspoon black pepper.
- Bread the Chops: Coat each pork chop in the plain Parmesan, then dip in the egg mixture, and finally press into the panko-Parmesan blend, ensuring the crumbs adhere. Set on a plate or baking sheet.
- Fry the Pork Chops: Heat ½ cup olive oil in a skillet over medium-high heat until shimmering. Fry 2 breaded pork chops for 4-5 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate or wire rack and sprinkle with a pinch of kosher salt.
- Finish Cooking: 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
- Uniform Thickness: Pounding the pork ensures even cooking and juiciness.
- Press Firmly: Gently press the panko mixture for a thick, crunchy crust.
- Hot Oil Test: Oil should shimmer before frying—too cool, and the coating gets soggy.
- Fresh Cheese: Grate your own Parmesan for the best flavor in 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: Fry in batches to keep the oil hot and the crust crisp.
- Uneven Chops: Skipping the pounding step leads to uneven cooking.
- Wet Pork: Dry the chops well so the breading sticks properly.
Variations
- Spicy Twist: Add cayenne to the panko for a zesty kick.
- Herb Infusion: Mix dried rosemary or thyme into the crumbs for extra aroma.
- Baked Version: Bake at 400°F (200°C) for 15-20 minutes on a wire rack for a lighter take.
- Gluten-Free: Use gluten-free panko from Bob’s Red Mill.
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 keep the crust crisp—avoid the microwave, as it softens the coating. To freeze, bread the chops but don’t fry; store for up to 2 months, thaw overnight, and cook as directed.
FAQs
**1. Can I use bone-in chops for **Parmesan Crusted Pork Chops?
Yes, but increase frying time to 6-7 minutes per side.
2. What’s a good side dish?
Pair with roasted vegetables from Food Network or mashed potatoes.
3. Can I prep these ahead?
Bread the chops and refrigerate up to 24 hours before frying.
4. How do I know the pork is done?
Check for an internal temperature of 145°F (63°C) with a thermometer.
5. Can I swap Parmesan for another cheese?
Pecorino Romano works but is saltier—adjust seasoning accordingly.
6. Are these kid-friendly?
Absolutely! The crispy coating and mild taste appeal to all ages.
Conclusion
These Parmesan Crusted Pork Chops are a game-changer for anyone who loves quick, tasty meals with a touch of elegance. The crispy, cheesy exterior paired with succulent pork makes every bite a delight, all in under 30 minutes. Whether you’re feeding a hungry family or just craving comfort food, this recipe delivers big flavor with little effort. Grab your skillet, fire up the stove, and enjoy the magic of homemade Parmesan Crusted Pork Chops tonight—it’s a dish you’ll want to make again and again!
