Description
These Parmesan Crusted Pork Chops are crispy on the outside, juicy on the inside, and packed with flavor. Made with a simple Parmesan and breadcrumb coating, this recipe is perfect for a quick and satisfying weeknight dinner.
Ingredients
Units
Scale
For the Pork Chops:
- 4 boneless pork chops (about 1-inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Coating:
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
For Cooking:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Instructions
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Prepare the Pork Chops:
- Pat the pork chops dry with a paper towel.
- Season both sides with salt, black pepper, garlic powder, and paprika.
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Set Up the Breading Stations:
- In one shallow dish, place the flour.
- In a second dish, beat the eggs.
- In a third dish, mix breadcrumbs, Parmesan cheese, dried parsley, onion powder, and red pepper flakes (if using).
-
Bread the Pork Chops:
- Dredge each pork chop in flour, shaking off any excess.
- Dip into the beaten eggs, ensuring full coverage.
- Press into the breadcrumb-Parmesan mixture, coating evenly.
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Cook the Pork Chops:
- Heat olive oil and butter in a large skillet over medium heat.
- Place the breaded pork chops in the skillet, cooking for 4-5 minutes per side, or until golden brown and crispy.
- Ensure the internal temperature reaches 145°F (63°C).
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Rest and Serve:
- Transfer the pork chops to a plate and let them rest for 3-5 minutes before serving.
- Garnish with extra Parmesan and fresh parsley, if desired.
Notes
- For extra crispiness, bake at 400°F (200°C) for 10 minutes after pan-frying.
- For a gluten-free version, use almond flour and gluten-free breadcrumbs.
- Air Fryer Option: Cook at 400°F for 12-14 minutes, flipping halfway.