Crispy Parmesan Crusted Pork Chops
These Crispy Parmesan Crusted Pork Chops are golden brown outside and juicy inside. An easy weeknight dinner the whole family will love.
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.
Nutrition
Calories: 319kcal | Carbohydrates: 14g | Protein: 34g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 342mg | Potassium: 546mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 0.01mg | Calcium: 153mg | Iron: 2mg
