Crispy Parmesan Crusted Pork Chops (Easy & Delicious!)
Make delicious Crispy Parmesan Crusted Pork Chops! This easy recipe features juicy pork chops coated in a savory Parmesan-Panko breading, pan-seared and finished perfectly.
Ingredients
(Serves 4)
For the Pork & Breading:
- ▢ 4 boneless pork chops (about 1 inch thick)
- ▢ Salt and pepper, to taste
- ▢ Approx. 1/2 cup all-purpose flour (for dredging)
- ▢ 2 large eggs
- ▢ 1 tablespoon milk
- ▢ 1 tablespoon Dijon mustard (optional)
- ▢ 1 cup panko breadcrumbs
- ▢ 1 cup freshly grated Parmesan cheese
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon onion powder
- ▢ 1 teaspoon dried oregano
- ▢ 1/2 teaspoon salt (adjust if Parmesan is very salty)
- ▢ 1/2 teaspoon black pepper
For Cooking:
- ▢ 2-3 tablespoons olive oil (or enough for shallow frying) OR cooking spray
For Garnish/Serving:
- ▢ Fresh parsley, chopped
- ▢ Lemon wedges
Instructions
1. Prepare Oven (If Using) and Pork Chops:
- Oven Finish Option: If finishing in the oven, preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper or have your oven-safe skillet ready.
- Pat the pork chops thoroughly dry with paper towels. If they are uneven in thickness, you can lightly pound them to a uniform thickness (about 3/4 to 1 inch). Season both sides generously with salt and pepper.
2. Prepare Breading Station:
- Set up three shallow dishes.
- In the first dish, place the all-purpose flour.
- In the second dish, whisk together the eggs, milk, and optional Dijon mustard until smooth.
- In the third dish, combine the panko breadcrumbs, 1 cup grated Parmesan cheese, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
3. Bread the Pork Chops:
- Working with one pork chop at a time, first dredge it completely in the flour, shaking off any excess.
- Next, dip the floured chop into the egg mixture, ensuring both sides are coated, and letting the excess drip off.
- Finally, press the chop firmly into the Parmesan-Panko mixture, coating both sides thoroughly. Press gently but firmly to help the coating adhere well. Place the breaded chop on a clean plate or wire rack. Repeat with remaining chops.
4. Pan-Sear the Pork Chops:
- Heat the olive oil (enough to coat the bottom generously) in a large skillet over medium-high heat until shimmering but not smoking.
- Carefully place the breaded pork chops in the hot skillet. Do not overcrowd the pan; cook in batches of two if necessary.
- Cook for 4-5 minutes on the first side, until the crust is deep golden brown and crispy.
- Carefully flip the pork chops using tongs or a spatula. Cook for another 4-5 minutes on the second side until equally golden brown.
5. Finish Cooking (Choose Method):
- Stovetop Finish: Reduce the heat slightly to medium or medium-low. Continue cooking in the skillet for another few minutes per side (if needed), until the pork chop is cooked through and reaches an internal temperature of 145°F (63°C) on a meat thermometer. Be careful not to burn the crust.
- Oven Finish: If using this method, transfer the seared pork chops from the skillet to the prepared baking sheet (or leave them in the oven-safe skillet). Place in the preheated 400°F oven and bake for an additional 5-10 minutes, or until the internal temperature reaches 145°F (63°C).
6. Rest the Pork Chops:
- Once cooked through, remove the pork chops from the skillet or oven and transfer them to a clean plate or wire rack.
- Crucially, let the pork chops rest for at least 5 minutes before slicing or serving. This allows the juices to redistribute, ensuring a moist and tender chop.
7. Garnish and Serve:
- Garnish the rested pork chops with fresh chopped parsley.
- Serve immediately with fresh lemon wedges on the side for squeezing over the chops.