Parmesan Crusted Pork Chops
Parmesan Crusted Pork Chops are a simple, tasty dinner option that feels a little special without much fuss. These chops get a crispy coating made with Parmesan cheese, which adds…
Tip: save now, cook later.Parmesan Crusted Pork Chops are a simple, tasty dinner option that feels a little special without much fuss. These chops get a crispy coating made with Parmesan cheese, which adds a nutty, salty crunch that makes each bite really satisfying. The outside is perfectly golden while the inside stays juicy and tender—making it a real winner for pork lovers.
I love making these pork chops when I want something quick but impressive. The Parmesan crust is so easy to whip up, and it crisps up quickly in the pan or oven. I usually sprinkle a little extra cheese on top right at the end for that perfect finish. It’s one of those recipes that always makes me feel like I’m getting a nice restaurant meal right at home.
My favorite way to serve these is with a simple side of roasted veggies or a fresh green salad. The saltiness of the Parmesan pairs beautifully with something light and fresh, balancing the meal nicely. Whenever I make these chops, everyone at the table asks for seconds—which makes me think this recipe should be a regular in any dinner rotation.
Key Ingredients & Substitutions
Pork Chops: Choose boneless chops about 1-inch thick for even cooking and juicy meat. If you prefer bone-in, they work too but may need a few extra minutes to cook through.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor and crispiness. Pre-grated is okay in a pinch, but avoid powdered cheese.
Panko Breadcrumbs: These give a light, crunchy texture. If you don’t have panko, regular breadcrumbs or crushed crackers can work but will be less crispy.
Eggs & Dijon Mustard: Eggs help the crust stick. Mustard is optional but adds subtle tang and helps the coating adhere better.
Fresh Herbs: Parsley, thyme, or rosemary brighten the crust. Use dried herbs if fresh aren’t available, but start with half the amount as dried herbs are more concentrated.
How Do You Get the Perfect Crispy Parmesan Crust?
The key is layering and cooking at the right temperature:
- Pat pork chops dry before seasoning—this helps the coating stick better.
- After dipping in egg (with mustard if using), press the Parmesan mixture firmly onto the chop for an even crust.
- Heat oil or butter over medium heat until shimmering but not smoking; too hot will burn the crust.
- Cook without moving the chops too much so the crust sets and browns evenly, about 4-5 minutes per side.
- If browning too fast, lower the heat to cook through without burning.
- Let chops rest for a few minutes after cooking to keep meat juicy.
Equipment You’ll Need
- Large skillet – perfect for getting the Parmesan crust nice and crispy on the stove.
- Shallow dishes – great for setting up the egg wash and breadcrumb coating stations, making dipping easy.
- Tongs – help you flip the pork chops gently without messing up the crust.
- Meat thermometer – ensures your pork chops reach the safe temperature of 145°F without overcooking.
- Paper towels – handy for drying the pork chops before seasoning to get the crust to stick well.
Flavor Variations & Add-Ins
- Use thyme or rosemary instead of Italian seasoning for a woodsy, fragrant twist that pairs well with pork.
- Add a pinch of smoked paprika or cayenne to the breadcrumb mix for a subtle smoky heat.
- Swap pork chops for chicken breasts or cutlets to enjoy the same tasty Parmesan crust with a different protein.
- Mix in some finely chopped sun-dried tomatoes or olives into the crust for an extra burst of flavor and texture.
How to Make Parmesan Crusted Pork Chops
Ingredients You’ll Need:
For The Pork Chops and Coating:
- 4 boneless pork chops, about 1-inch thick
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese
- ¾ cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning (or mix of dried basil, oregano, and thyme)
- 2 tbsp fresh parsley or fresh herbs (thyme or rosemary), chopped, plus more for garnish
- 2 large eggs
- 2 tbsp Dijon mustard (optional, for extra flavor and adhesion)
- 3-4 tbsp olive oil or unsalted butter, for frying
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 10-12 minutes of cooking time. Adding a 5-minute resting period after cooking ensures juicy, tender pork chops. Overall, you’ll have dinner ready in around 25-30 minutes.
Step-by-Step Instructions:
1. Season and Prepare the Pork Chops:
Pat your pork chops dry with paper towels. Season both sides generously with salt and black pepper—this enhances the flavor and helps the crust stick better.
2. Make the Parmesan Crust Mixture:
In a shallow dish, mix together the grated Parmesan, panko breadcrumbs, garlic powder, dried Italian seasoning, and chopped fresh herbs.
3. Set Up Your Dipping Stations:
In a separate shallow bowl, whisk the eggs and add Dijon mustard if you’re using it. This will help the crust stick and add a subtle tangy flavor.
4. Coat the Pork Chops:
Dip each pork chop first into the egg mixture, letting any extra drip off. Then press it firmly into the Parmesan breadcrumb mixture, coating evenly on all sides.
5. Cook the Pork Chops:
Heat olive oil or butter in a large skillet over medium heat until shimmering. Add the coated pork chops without crowding the pan. Cook for about 4-5 minutes on the first side until golden and crispy.
6. Flip and Finish Cooking:
Turn the pork chops carefully using tongs and cook for another 4-5 minutes, or until the crust is deep golden brown and the pork reaches an internal temperature of 145°F (63°C). If the crust browns too quickly, lower the heat slightly.
7. Rest and Serve:
Transfer the pork chops to a plate and let them rest for about 5 minutes to let the juices settle. Garnish with extra fresh herbs if you like, and serve immediately with your favorite sides.
Can I Use Frozen Pork Chops for This Recipe?
Yes, but make sure they are fully thawed before cooking. Thaw frozen pork chops overnight in the refrigerator or use the cold water method for quicker thawing. Pat them dry well to ensure the crust sticks properly.
Can I Bake Instead of Pan-Frying?
Absolutely! After coating the pork chops, place them on a greased baking sheet and bake in a preheated 400°F (200°C) oven for about 20-25 minutes, flipping halfway through, until cooked through and crispy.
How Should I Store Leftovers?
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to help maintain the crisp crust.
What Are Some Good Side Dishes to Serve With Parmesan Crusted Pork Chops?
Roasted vegetables, mashed potatoes, a fresh green salad, or steamed rice all pair wonderfully with these pork chops to complement the crispy, savory crust.