Parmesan-Crusted Pork Chops Recipe – Easy Dinner Idea
This Parmesan-crusted pork chops recipe is a simple yet delicious dish. Juicy pork chops are coated in Parmesan cheese and breadcrumbs, then baked or pan-fried to golden perfection. A quick and easy dinner idea that’s perfect for family meals or entertaining.
Equipment
- Mixing bowls
- Cutting board & knife
- Measuring cups & spoons
- Skillet or baking sheet
- Meat thermometer
- Tongs
Ingredients
- 4 pork chops (bone-in or boneless, ¾–1 inch thick)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- 1 cup freshly grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano or thyme
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil (for pan-frying)
- Lemon wedges & parsley for garnish
Instructions
- Prepare chops: Pat pork chops dry. Season with salt and pepper.
- Set up dredging station: Place flour in one bowl, beaten eggs in another, and Parmesan-breadcrumb-herb mixture in a third.
- Coat chops: Dredge each chop in flour, dip in egg wash, then press into Parmesan-breadcrumb mixture until fully coated.
- Cook:Pan-fry method: Heat olive oil in skillet over medium-high heat. Cook chops 3–4 minutes per side until golden brown and internal temp reaches 145°F (63°C).Oven-bake method: Place coated chops on greased baking sheet. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Rest: Let chops rest for 5 minutes before serving.
- Serve: Garnish with parsley and lemon wedges.
Notes
- Pork choice: Bone-in chops are juicier; boneless cook faster.
- Parmesan: Always use freshly grated for best flavor and crispiness.
- Cooking tip: Avoid overcrowding the skillet to maintain a crispy crust.
- Variations: Add cayenne for spice, swap breadcrumbs for almond flour for gluten-free, or use an air fryer for lighter cooking.
- Storage: Refrigerate up to 3 days; freeze cooked chops for up to 2 months. Reheat in oven to keep crust crispy.