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Home ยป Recipe Index ยป Dinner and Main Course Recipes

Parmesan Crusted Pork Chops

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
April 1, 2024
4.91 from 10 votes


Last Updated April 1, 2024 | 0 Comments

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Parmesan Crusted Pork Chops Pinterest pin image collage with text overlay
Parmesan Crusted Pork Chops Pinterest pin image with text overlay

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!

White dinner plate with cooked broccoli, creamy mashed potatoes, and two boneless parmesan crusted pork chops.

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!

All of the ingredients for Parmesan crusted pork chops presented in individual measuring cups and ramekins.

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.
Six boneless pork chops seasoned with salt, black pepper, garlic powder, onion powder, and paprika, on a white plate.
A boneless pork chop in a small shallow bowl filled with shredded parmesan cheese.
A parmesan cheese coated boneless pork chop in a small shallow bowl filled with shredded parmesan cheese.

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.

A parmesan cheese coated boneless pork chop in a small shallow bowl filled with whisked egg and water.
Coating a boneless pork chop with parmesan cheese and panko breadcrumbs in a small shallow white plate.
Cast iron skillet filled with six uncooked boneless pork chops breaded with panko breadcrumbs, parmesan cheese, and spices like salt, black pepper, garlic powder, and onion powder.

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.

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.

Cast iron skillet filled with six cooked golden and crispy boneless pork chops breaded with panko breadcrumbs, parmesan cheese, and spices like salt, black pepper, garlic powder, and onion powder.

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!

Large metal spatula removing one crispy parmesan crusted pork chop from a large cast iron skillet.

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. 

White dinner plate with cooked broccoli, creamy mashed potatoes, and two boneless parmesan crusted pork chops.

RECIPE CARD

White dinner plate with cooked broccoli, creamy mashed potatoes, and two boneless parmesan crusted pork chops.

Parmesan Crusted Pork Chops Recipe

4.91 from 10 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
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!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Dinner, Main Course, Pork
Cuisine American
Servings 6 servings
Calories 372 kcal

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
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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.

Jessica’s Notes

  •    These parmesan-crusted pork chops can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat in a 350-degree oven for 5-7 minutes or until heated through.

Nutritional Information

Calories: 372kcal | Carbohydrates: 7g | Protein: 38g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 799mg | Potassium: 570mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 0.1mg | Calcium: 234mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Recipe Rating




4.91 from 10 votes (10 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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