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Quick and easy Parmesan Crusted Pork Chops recipe seasoned to perfection and coated with parmesan cheese and crunchy, Italian-style panko breadcrumbs. They’re pan-fried until tender and juicy with a light golden crust.
Table of Contents
If you’re looking for a break from your midweek chicken dinner, these parmesan-crusted pork chops are an easy and flavorful alternative and one of my family’s favorite weeknight dinners. Each pork chop is coated in a light Parmesan and panko crust that crisps up perfectly while the meat stays moist and juicy. The result is a dynamite contrast of textures that’s hard to beat.
You can enjoy these delicious parmesan-crusted pork chops as a low-carb meal, paired with cauliflower mashed potatoes, massaged kale salad with apples, or go all out with these comforting fried potatoes and onions!
Recipe Summary
- Total Time: 35 minutes.
- Servings: 6
- Special Diets: High protein. Not gluten-free or dairy-free as written. Can be made gluten-free by using gluten-free breadcrumbs.
- Best For: Fast & easy weeknight dinners
- Customizations: Swap Italian panko for plain panko plus Italian seasoning, adjust the spice mix, or use gluten-free crumbs. Prefer chicken? Try my parmesan-crusted chicken recipe.
- Make-Ahead: Season and bread the chops earlier in the day, then pan-fry just before serving. Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months.
- Essential Equipment: You’ll want to keep a digital meat thermometer handy to prevent overcooking.
Key Ingredients
Here’s what you’ll need to make these easy Parmesan crusted pork chops:
- Spice mix: A super simple combination of salt, ground black pepper, garlic powder, onion powder, and paprika. Sometimes I’ll add a pinch of cayenne for heat or Italian seasoning for extra herb flavor.
- Pork chops: I like to make this recipe with boneless center-cut pork chops that are about 1” thick since they cook quickly and evenly. Bone-in chops also work, however they’ll need to be cooked a little longer.
- Parmesan cheese: Use freshly grated parmesan cheese for the best flavor.
- Breadcrumbs: I like to make this recipe with Italian-style panko breadcrumbs. If I’m using plain panko, I typically stir in 1 to 2 teaspoons of Italian seasoning and a little extra garlic powder for flavor. To make this recipe gluten-free, swap for gluten-free panko or crushed gluten-free crackers.
- 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
Step 1. Season the chops: Combine the salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Pat the pork chops dry, then coat both sides evenly with the spice mix.
Step 2. Coat with parmesan: Place the grated parmesan cheese in a shallow bowl. Press each pork chop into the cheese, covering both sides. Set aside and repeat.
Step 3. Prepare the dredging station: Stir the breadcrumbs into the leftover parmesan to make the crumb mixture. In a separate bowl, whisk together the eggs and water.
Step 4. Dip: Working one at a time, dip a pork chop into the egg mixture. Allow any excess to drip off.
Step 5. Coat: Immediately cover the pork chop with breadcrumbs, pressing gently. Repeat with all the pork chops.
Step 6. Pan fry: Heat the oil in a large skillet over medium heat. Add the breaded chops in a single layer without touching. Cook for 1 minute, lower 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 to 3 minutes, or until the internal temperature of each pork chop registers 145 degrees F.
Step 7. 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.
Cooking Tips
- Bring the chops to room temperature: Allow your pork chops to sit at room temperature for 20 to 30 minutes before cooking. The chops will cook faster and more evenly, helping keep the meat tender.
- Do not overcrowd the pan: Arrange the chops in a single layer. If needed, cook in two batches.
- Use a heavy pan: A cast-iron skillet or another type of heavy-bottomed pan promotes even browning and steady heat.
- Use a digital meat thermometer: The pork chops are ready to eat once the center reaches 145 F. Insert a digital meat thermometer into the thickest part, then rest for 5 minutes before serving.
Want to become a pork chop pro? Don’t miss Pork Chops: A Complete Guide to Cuts, Cooking Times, and Temperature for expert tips on every type of chop.
Serving Ideas
These parmesan crusted pork chops pair perfectly with comforting side dishes like creamy mashed potatoes, cheesy zucchini casserole, or baked mac and cheese. For something a little healthier, try serving them alongside a baked sweet potato and steamed broccoli or over a crisp Ceasar salad.
Tip: Leftovers make great sandwiches. Thinly slice the pork chop and layer over a toasted ciabatta with lettuce, tomato, and onions. Spread with homemade basil pesto, sun-dried tomato pesto, or garlic aioli for even more delicious flavor.
Frequently Asked Questions
I aim for 3/4 to 1 inch thick boneless center cut chops. If the chops are uneven, I lightly pound the thicker end so they cook evenly.
Yes. Preheat the oven to 425°F and arrange the breaded pork chops on a lightly oiled rack set over a rimmed sheet pan. Bake for 12 to 20 minutes depending on the thickness of your chops, flipping once halfway through.
Reheat breaded pork chops on a wire rack set over a sheet pan at 350°F for 8 to 12 minutes, flipping once, until the center reaches an internal temperature of 165°F. This keeps the crust crisp and the inside juicy. You can also reheat in an air fryer at 350°F for 4 to 7 minutes. Avoid microwaving, as it softens the coating.
More Favorite Pork Chop Recipes
If you make this Parmesan-crusted pork chop recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Parmesan Crusted Pork Chops Recipe
Ingredients
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 6 center-cut pork chops, boneless, about 1 ½ pounds and ¾-1" thick
- 1 cup parmesan cheese, freshly grated
- ¾ cup Italian-style panko breadcrumbs
- 2 large eggs
- 2 tablespoon water
- 2 tablespoon olive oil, plus more as needed
Instructions
- Whisk the salt, pepper, garlic powder, onion powder, and paprika together in a small bowl.
- Season the pork chops with the spice mix on both sides and rub it in to coat.
- Put the parmesan in a shallow bowl and press the pork chops into the cheese one at a time to cover them on both sides.
- Once all the pork chops are covered in parmesan, mix the breadcrumbs into the remaining parmesan cheese, and set aside.
- Whisk the eggs and water in a separate shallow bowl. Dip a pork chop into the egg, dripping off any excess.
- Then cover with the breadcrumbs, pressing gently so that they stick better.
- Heat the olive oil in a large skillet over medium heat, then add the pork chops, making sure they are not touching.
- Cook for 1 minute then turn the heat down to medium-low and cook for another 2 minutes.
- Gently flip the chops over, turn the heat back up to medium, and cook for 2 minutes then turn the heat down to medium-low.
- Cook for another 2-3 minutes or until the internal temperature of the chops reaches 145 degrees Fahrenheit and the crust turns a light golden color.
- Let them rest for about 5 minutes before garnishing with minced parsley if desired.
Notes
- Breadcrumbs: Italian style panko gives the best crunch. If using plain panko, add 1 teaspoon Italian seasoning or a mix of dried oregano, basil, and parsley.
- Parmesan: Use freshly grated Parmesan, not the shelf stable kind, for better flavor and texture.
- Thickness Matters: Choose chops about 3/4 to 1 inch thick for even cooking and a juicy interior. Thinner chops will cook faster, so reduce the time slightly.
- Internal Temperature: Pork is fully cooked at 145 F. Let the chops rest 5 minutes before serving so juices redistribute.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 2 months. Reheat in the oven or air fryer to maintain crispness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
