Thanks to these Parmesan Crusted Pork Chops, dry, lackluster pork dinners can now be filed under “things of the past.” These beauties are guaranteed to bring both the flavor and the crunch thanks to Parmesan cheese, spices, herbs, and one seriously flawless cooking method!
This easy recipe begins with a quick dredge in a flavorful Parmesan-breadcrumb coating, and then, it’s off to the stovetop for a quick turn in hot oil, ensuring these chops deliver a crispy, golden crust! They finish cooking in the oven, and the end result is a juicy, succulent quick-fix dinner the entire family will adore!
If you love pork recipes, bookmark this budget-friendly recipe for savory, pan-seared Pork Steaks with a brown-onion gravy, and this easy Pork Loin Roast that simultaneously feeds a crowd and wins them over!
HOW TO MAKE PARMESAN CRUSTED PORK CHOPS
One of the many great things about Parmesan Crusted Pork Chops (besides the flavor, of course) is that they cook up quickly and don’t require much prep.
They’ll begin with a quick dip in egg, followed by a trip to a mixture of breadcrumbs and Parmesan cheese. Once your chops are good and coated, it’s off to the stovetop for a quick fry in some hot oil, and then, it’s over to the oven to finish cooking.
The cooking entire process, start to finish, should take you less than 30 minutes. Now, that’s a quick-fix dinner!
- Heat the Oil – Add the oil to a large frypan and bring to temperature over medium-high heat.
- Prep the Dredge – Prepare the dredging station by adding the eggs to a shallow container and whisk to combine. Add breadcrumbs, Parmesan cheese, and 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. Then, coat each side thoroughly with the Parmesan-breadcrumbs.
- Fry – To get the Parmesan breading good and crispy, Add the pork chops to the oil and fry for 1 1/2 – 2 minutes on each side, just until golden 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 12-14 minutes, or until they are properly cooked through.
HOW TO KNOW WHEN THE OIL IS READY
In order to get a truly crispy, crunchy crust on these Parmesan Crusted Pork Chops, it is important that your oil is the right temperature before you add them to the pan.
Below are a few tips that’ll ensure your oil temperature is just right:
- 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.
- Another quick (and seriously fun) way to gauge the temperature of your frying oil is to use an infrared thermometer. Just hold the thermometer about 6″ from above the center of the skillet, point, and pull the trigger! You could also use a candy thermometer or a digital thermometer, but make sure they are not coming into direct contact with the bottom of the pan. 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.
- Pork Loin Chops
- Oil | Canola or Vegetable Oil
- Parmesan Cheese
- Spices and Herbs | Kosher Salt, Pepper, Garlic Powder, Dried Oregano
THE THICKNESS OF THE CHOPS MATTER
Anytime you are working with smaller proteins, it’s very important to pay attention to the thickness of the chop itself. For instance, this recipe calls for boneless pork loin chops that are a 3/4″ thick.
What should stand out to you here is not only the cut but the fact that they are boneless and three-quarters of an inch thick. Both of these factors make a difference when it comes to the cooking time, but especially the thickness of the chop. If they’re too thin, they’ll overcook. If they’re too thick, they won’t be done within the allotted cook time.
WHAT TO SERVE WITH PARMESAN CRUSTED PORK CHOPS
Any number of side dishes would be suitable for serving alongside Parmesan Crusted Pork Chops. Just about any green veggie would do nicely, squash, potatoes, rice, a side salad — your options are wide open.
Below, you’ll find a few of our favorite pairings for these Italian-style pork chops:
5 MORE PORK RECIPES YOU’LL LOVE
- Pork Spare Ribs
- Oven-Baked Country Style Pork Ribs
- Pulled Pork Quesadillas
- Oven-Baked Panko Pork Chops
- Pork Chop Casserole
An easy recipe for succulent, crispy Parmesan Crusted Pork Chops! Featuring boneless chops coated in a flavorful Parmesan-breadcrumb mix. They're flash-fried to ensure a seriously crunchy crust and are then transferred to the oven to finish cooking.
- 1 cup canola oil
- 2 large eggs
- 1 cup plain breadcrumbs
- 3/4 cup grated Parmesan cheese
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 - 2 pounds (about 6) 3/4" pork loin chops
Preheat the oven to 350°F and have ready a rimmed sheet pan lined with nonstick aluminum foil. Then, add the oil to a large frypan and place over medium-high heat, and allow it to come to temperature while you prepare the pork chops.
Have ready 2 shallow dishes or containers. In the first dish, whisk together the eggs until well combined. In the second dish, combine the breadcrumbs, Parmesan, salt, pepper, garlic powder, and oregano in one of the shallow dishes.
Pat the pork chops dry with a paper towel. Dip each chop in the egg, and then coat thoroughly in the breadcrumb mixture.
Fry each pork chop for about 1 1/2 - 2 minutes on each side and transfer to the prepared baking sheet. Bake for 12-14 minutes, or until cooked through. Allow to rest 10 minutes, serve, and enjoy!