Parmesan Crusted Pork Chops

These Parmesan Crusted Pork Chops are seasoned to perfection and coated with parmesan cheese and crunchy, Italian-style panko breadcrumbs. Pan-fried until tender and juicy with a light golden crust, this delicious pork recipe is a quick and easy-to-make weeknight dinner that the whole family will love!

If you’re looking for a break from your midweek chicken dinner, these parmesan-crusted pork chops provide an easy alternative with incredible flavor that the whole family will love. 

The crispy coating surrounding the moist and juicy pork chop creates a dynamite contrast of textures that’s hard to beat.

Much like my parmesan-crusted chicken, you can enjoy these delicious parmesan-crusted pork chops as a low-carb meal, paired with cauliflower mashed potatoes, or go all out with these comforting fried potatoes and onions!

Key Ingredients

Find the printable recipe with measurements in the recipe card below.

• Spice mix: A super simple combination of salt, ground black pepper, garlic powder, onion powder, and paprika. 
• Pork chops: For this recipe, I use center-cut pork chops. They are boneless and cook faster than bone-in chops. Shop for pork chops that are about 1” thick.
• Parmesan cheese: Use freshly grated parmesan cheese for the best flavor. 
• Breadcrumbs: I use Italian-style panko breadcrumbs to coat these pork chops. Plain panko breadcrumbs can be used instead with the addition of Italian seasoning. 
• Egg mixture: The beaten eggs with water help the breadcrumbs stick to the pork chops. 
• Olive oil: I like to cook these pork chops in olive oil, but you can also use vegetable oil or canola oil.

How to Make Parmesan-Crusted Pork Chops

1. Season the pork chops: Combine the seasoning in a small bowl and then rub it onto every side of each pork chop. 

2. Coat with parmesan: Place the grated parmesan cheese in a shallow bowl and press the pork chops, one at a time, into the cheese to coat them on both sides. Repeat this for all of the pork chops. 

3. Prepare the dredging station: Mix the breadcrumbs into the leftover parmesan and set aside. Whisk the eggs with water in a separate bowl. 

4. Coat with egg mixture and breadcrumbs: Dip a pork chop into the egg mixture and allow any excess to drip off. Immediately cover the pork chop with breadcrumbs, pressing gently. Repeat this for all 6 pork chops. 

5. Cook the pork chops: Heat the oil in a large skillet over medium heat and add the pork chops, making sure that they don’t touch each other. Cook for 1 minute and then reduce the heat to medium-low and cook for another 2 minutes. Carefully flip the chops over, increase the heat to medium, and cook for 2 minutes. Reduce the heat again and cook for another 2-3 minutes. Cook until the internal temperature of each pork chop registers 145 degrees F.

6. Rest and serve: Allow the cooked pork chops to rest for 5 minutes. Garnish with minced parsley and enjoy with mashed potatoes, broccoli, or your favorite side dish.

Recipe Tips

• Allow your pork chops to come to room temperature before cooking. This allows for faster, more even cooking which ultimately results in more tender chops.
• Avoid overcrowding the pan. The chops should fit comfortably without touching. If necessary, cook the pork chops in two batches.
• Using a cast-iron skillet or other heavy-bottomed pan will help your chops cook evenly. 
• The pork chops are ready to eat once they have reached an internal temperature of 145 degrees F. Use a digital meat thermometer to test for doneness. 
• Gluten-free breadcrumbs can be used in place of regular breadcrumbs.

How Thick Should These Pork Pork Chops Be?

The pork chops in this recipe are about ¾-1 inch thick. Thicker pork chops will need to be pan-fried for longer, about 5-6 minutes per side.

How to Serve Parmesan Crusted Pork Chops

Enjoy these comforting parmesan-crusted pork chops with creamy mashed potatoes, zucchini casserole, green bean casserole, green beans, or Ceasar salad.

If you have leftovers, add a chop or two to a toasted sandwich roll or bun spread with mayonnaise and fresh basil pesto, and top with more cheese, tomato, and greens! So yummy!

Storage

Allow leftovers to cool before transferring to an airtight container. Place in the refrigerator for up to 3-4 days.

Freezing Parmesan Crusted Pork Chops: Allow leftovers to cool completely, then wrap each chop in plastic wrap or aluminum foil. Transfer the pork chops to a zip-lock bag or airtight container and place them in the freezer for up to three months. Thaw overnight in the fridge and reheat in the oven.

How to Reheat Breaded Pork Chops Without Drying Them Out

Place leftover crusted pork chops on a wire rack placed over a baking tray. Reheat in a preheated 350 degrees F oven for 5-7 minutes or until heated through. Cooking the chops on a wire rack allows them to re-crisp.