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

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Instructions

Prepare the Pork Chops:
- Pat the pork chops dry with a paper towel.
- Season both sides with salt, black pepper, garlic powder, and paprika.
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.
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).
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.