Parmesan Crusted Pork Chops

This baked Parmesan Crusted Pork Chop recipe is delicious, quick to assemble, and most definitely belongs on your weeknight rotation. These chops bring the flavor and the crunch, delivering a stellar meal of juicy, tender pork with a thick, perfectly crusty Parmesan coating.

I have a personal vendetta against dry, dull pork chops that has lasted since childhood. While I joyfully geek out over topics like heat transfer and how it affects proteins (like pork chops), I understand maybe you don't. That's why you'll find a condensed version below of all my best tips and tricks for perfectly baked pork chops that are crispy on the outside and perfectly juicy on the inside.

Why this Recipe Works

To assemble this quick-fix pork chop recipe for a weeknight dinner or for entertaining, only simple ingredients are required. A few upgrades to the traditional recipe elevate this dish from lackluster to a new all-around favorite. Do you love delicious Pork recipes? Add these to your dinner-time lineup!

Here are the problems with other Parmesan-crusted pork recipes:

• The breading doesn't stick.
• There's too much room for error when it comes to getting your oil temp right.
• They yield dry, tough chops in the end.

Here's how we're going to fix those problems:

Egg Coating | Using an egg coating is an extra step in the process, but it's necessary if you want an actual crust to form around (and stick to) the pork chops. And, to do you one even better, we won't dilute the sticky nature of the eggs with any additional liquid like milk. This step gives you that perfect crunch on the outside while ensuring your breading sticks to the chops and stays put.

Oil Temperature | And on the topic of crust, oil temperature is everything when cooking a dish like this. Oils with a high smoke point keep your chops from over-browning, so we recommend avocado or canola oil over olive oil.

Essential Tools | We also use a meat thermometer for this recipe as a no-fail way to determine the doneness of your pork chops and keep them from overcooking.

Ingredients

• Pork Loin Chops | Boneless pork chops about ¾-1″ thick.
• Oil | Avocado or canola oil are great options for cooking at high temperatures.
• Breadcrumbs
• Parmesan Cheese
• Spices and Herbs | Kosher salt, pepper, garlic powder, dried oregano. For our go-to pork seasoning, check out our Pork Chop Seasoning.
• Eggs

How to Make Parmesan Crusted Pork Chops

Parmesan crusted pork chops cook up quickly and don't require much prep. The entire cooking process--start to finish--should take you less than 30 minutes. If you want fast and easy dinners, check out our 30-minute meals!

Heat the Oil | Add the oil to a large frypan or cast-iron skillet and bring to temperature over medium-high heat. Here a few ways to ensure the oil is the right temperature:

• Stick the end of a wooden spoon in the oil, all the way to the bottom of the skillet. If the oil bubbles around the handle, it is hot enough for frying.
• Use an infrared thermometer for accuracy. Hold the thermometer about six inches from above the center of the skillet, point, and pull the trigger! You want the oil to be right around 350°F.
• If you sprinkle in a bit of flour into the oil and it quickly sizzles, you’re likely good to go. However, if it sizzles, blackens, and puts off an unpleasant odor, it’s safe to say you need to turn down the heat. If you add a sprinkle of flour and you hear and see nothing, turn the heat up slightly. 

Prep the Dredge | Prepare the dredging station by whisking the eggs in a shallow container. Add the breadcrumbs, Parmesan cheese, spices, and herbs to a second shallow container and stir to combine. 

Prep the Chops | Pat the chops dry with a paper towel and dip them into the egg mixture. Coat each side thoroughly with the Parmesan breadcrumbs.

Fry | Add the pork chops to the oil and fry for 1-½-2 minutes on each side, just until golden brown in color. Take care not to overcrowd the pan, frying in batches as necessary.

Bake | Transfer the pork to a rimmed baking sheet lined with nonstick aluminum foil. Bake at 350°F for 10-14 minutes, or until fully cooked through. Use an instant-read thermometer to take the internal temperature of the chops at the 10-minute mark. If the chops are at 160°F or above, remove from the oven. Allow to rest for 10 minutes, serve, and enjoy!

Serve | One of my favorite ways to serve Parmesan crusted pork chops is alongside an arugula salad with a balsamic drizzle and fresh mozzarella, but these chops would also be great with mashed potatoes, polenta, green beans, broccoli, and more!

More Pork Recipes to Love

• Stuffed Pork Chops
• Pork Chops with Mushroom Gravy
• Baked Pork Chops