Description
These Parmesan Crusted Pork Chops are juicy on the inside with a golden, crispy crust on the outside. Perfect for weeknight dinners or special occasions, they’re easy to prepare and packed with flavor.
Ingredients
Units
Scale
Serves 4
- 4 boneless pork chops (1-inch thick)
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (60 g) breadcrumbs (panko or regular)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 2 large eggs, beaten
- 1/2 cup (65 g) all-purpose flour
- 2 tablespoons olive oil or butter (for frying)
Instructions
- Prepare the dredging stations:
- Place the flour on a plate and season lightly with salt and pepper.
- In a shallow bowl, beat the eggs.
- In another shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, and paprika.
- Coat the pork chops:
- Pat the pork chops dry with paper towels.
- Dredge each pork chop in the flour, shaking off the excess.
- Dip into the beaten eggs, ensuring it’s fully coated.
- Press into the Parmesan and breadcrumb mixture, coating evenly on all sides.
- Cook the pork chops:
- Heat olive oil or butter in a large skillet over medium heat.
- Add the pork chops to the skillet and cook for 4-5 minutes per side, or until the crust is golden brown and the internal temperature reaches 145°F (63°C). Adjust the heat as needed to prevent burning.
- Rest and serve:
- Transfer the pork chops to a plate and let rest for 3-5 minutes before serving.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Add a touch of lemon zest to the breadcrumb mixture for a burst of fresh flavor.
- Serve with a side of mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.