These Parmesan Crusted Pork Chops are one of my go-to weeknight dinners. Thin pork chops are coated in freshly grated Parmesan and seasoned breadcrumbs, then cooked until golden and crisp outside and juicy inside.
Pounding the pork thin helps it cook evenly and gives you more crispy surface. The lemon pepper and garlic are mixed directly into the coating, so every bite is well-seasoned.
It’s simple, reliable, and made with pantry staples. If you love my Crispy Cornmeal Tilapia or Parmesan Crusted Chicken, you’ll love this recipe too.
Why You’ll Love This Recipe
- ✔️ Crispy golden crust kids love
- ✔️ One bowl for the coating (less mess!)
- ✔️ Simple pantry ingredients
- ✔️ Ready in about 30 minutes
- ✔️ Budget-friendly protein
And that crispy Parmesan crust? It’s the best part.
Why This Recipe Works
1. The Coating Is Seasoned — Not the Pork
- Instead of seasoning the pork separately, I mix everything right into the breadcrumb mixture.
- The breadcrumbs, grated Parmesan, lemon pepper, and garlic all go into one bowl. That way every bite is evenly seasoned and the flavor sticks directly to the crust.
- Then the pork gets dipped in egg + milk and pressed into the seasoned coating.
- Simple. Efficient. No extra step.
2. Thin Pork = Maximum Crisp
I bought thin pork loin center chops, but since my kids love crispy food, I still pound them thinner with a mallet.
This step is optional — but it gives you:
- A bigger chop
- More surface area for crispiness
- Faster cooking
- Even results
I don’t recommend using a thick pork chop as-is because you might burn the crust while the center stays undercooked.
If you really want to use thicker chops, just pound them thin with some persistence. I place them on a cutting board covered with plastic wrap to keep everything clean and protect the surface.
Essential Tools
- Instant-read meat thermometer – Ensures the pork reaches 145°F without overcooking.
- Meat mallet – Helps pound the pork thin for even cooking and extra crispiness.
- Large nonstick skillet – A heavy-bottomed skillet helps the crust brown evenly.
Ingredients & Substitutions
- Pork Chops:
Use thin, boneless pork loin center chops. If using thicker chops, pound them thin for even cooking. - Parmesan:
Freshly grated Parmesan from a block works best for a crisp, golden brown crust. - Bread Crumbs:
You can also use panko crumbs if you prefer a slightly lighter, crunchier texture. or mix the two together. - Seasoning:
I used Club House Lemon & Herb seasoning, but lemon pepper seasoning works beautifully as well. Italian seasoning is another great option if that’s what you have on hand. - Egg & Milk:
The milk helps thin the egg slightly and makes breading easier, but you can omit it and use just the egg if preferred.
Success Tips
- ✔️ Pound Evenly
Try to pound the pork evenly so it cooks at the same rate. - ✔️ Use Freshly Grated Parmesan
Grate it from a block. It melts better and gives a golden crust. - ✔️ Medium Heat Is Key
Too hot and the crust burns before the pork cooks through. - ✔️ Don’t Crowd the Pan
Cook in batches if needed so the coating stays crispy.
Troubleshooting
My Pork Chops Are Curling — Why?
If your pork chops curl in the pan, they likely weren’t pounded thin enough. When they’re thin, I never have that issue. If it’s already happening, make 2–3 small cuts along the fat edge. I learned that trick from a Gordon Ramsay YouTube video.
How to Serve Parmesan Crusted Pork
This recipe is super versatile. Here are some easy ways we serve it:
- With mashed potatoes and a simple green salad
- Over buttered rice with roasted broccoli
- With lemon wedges and a cucumber tomato salad (or a tabouli salad)
- Sliced and served over Caesar salad
- In a sandwich on a toasted bun with lettuce and mayo
For busy nights, I’ll pair it with whatever vegetables I already have prepped in the fridge. The crispy pork is the star — keep the sides simple.
How to Store
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
For best results, reheat in:
- A skillet over medium-low heat
- The oven at 350°F
- The air fryer for a few minutes
Avoid microwaving if possible — it softens the crispy coating.
Crispy Parmesan Crusted Pork Chops
Equipment
- Instant-read meat thermometer Ensures the pork reaches 145°F without overcooking.
- Meat Mallet Helps pound the pork thin for even cooking and extra crispiness.
- large nonstick skillet A heavy-bottomed skillet helps the crust brown evenly.
Ingredients
- 500 g pork loin center chops boneless cutlets
- 1½ teaspoons milk optional
- 1 large egg
- ⅔ cup plain breadcrumbs
- ⅓ cup freshly grated Parmesan cheese from a block
- 1 ½ teaspoons lemon herb seasoning blend or Italian seasoning
- 1 teaspoon garlic powder
- salt to taste I suggest ½–1 teaspoon
- olive oil for pan-frying
Instructions
- Prepare the Pork: Pat the pork chops dry thoroughly with paper towels. Removing excess moisture helps the coating stick and ensures a crisp, golden brown crust.500 g pork loin center chops
- Pound Thin (If Needed):If your pork chops are thicker, place them on a cutting board and cover with plastic wrap. Using a meat mallet, pound to an even thickness. Thin pork chops cook more evenly and crisp up better.
- Set Up Your Dredging Stations: In one shallow bowl, whisk the egg and milk together. In another shallow bowl, combine the Parmesan, Italian seasoning, bread crumbs, garlic powder, and salt.⅔ cup plain breadcrumbs, ⅓ cup freshly grated Parmesan cheese, 1 ½ teaspoons lemon herb seasoning blend, 1 teaspoon garlic powder, 1 large egg, 1½ teaspoons milk, salt to taste
- Coat the Pork: Dip each pork chop into the egg mixture, allowing the excess to drip off. Press firmly into the breadcrumb mixture, coating both sides evenly. Press the coating into the pork so it adheres well.
- Heat the Oil: Add enough olive oil to lightly coat the bottom of a large skillet. Heat over medium heat until shimmering.olive oil for pan-frying
- Cook in Batches: Place the pork chops in the skillet in a single layer. Do not overcrowd the pan — this can cause steaming instead of browning. Cook in batches if necessary.
- Fry Until Golden Brown: Cook for about 3–4 minutes per side, or until golden brown and crisp. Adjust the heat if needed to prevent the crust from browning too quickly.
- Check for Doneness: The pork is done when a meat thermometer inserted into the thickest part reads 145°F (63°C).
- Transfer the cooked pork chops to a plate lined with paper towels to absorb excess oil. Let rest for 2-3 minutes before serving. Enjoy!
Notes
- Very thick pork chops should be pounded thinner to ensure the crust doesn’t brown before the center cooks through.
- If your pork chops curl during cooking, make 2–3 small cuts along the fat edge to help them lay flat.
- Use freshly grated Parmesan for best texture — pre-shredded cheese won’t crisp/taste the same way.
- Let the pork rest before serving to keep it juicy.
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