Parmesan Crusted Pork Chops
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.
Servings: 6
Calories: 493kcal
Ingredients
- 1 cup avocado or canola oil
- 2 large eggs
- 1 cup plain breadcrumbs
- ¾ cup grated Parmesan cheese
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 ½ - 2 pounds (about 6) ¾" pork loin chops
Instructions
- 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 two 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 1-½-2 minutes on each side and transfer to the prepared baking sheet.
- Bake for 10-14 minutes, or until cooked through. At the 10-minute mark, use an instant-read thermometer to take the chops' internal temperature. If the chops are at 160°F or above, remove from the oven. Continue baking as needed. The chops will continue to rise in temperature a few degrees as they rest and are safe to eat at 165°F.
- Allow to rest for 10 minutes, serve, and enjoy!
Nutrition
Calories: 493kcal | Carbohydrates: 14g | Protein: 42g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 167mg | Sodium: 1192mg | Potassium: 641mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Calcium: 196mg | Iron: 2mg