Crispy Parmesan Crusted Pork Chops are a fast and easy way to enjoy a flavorful, crunchy dinner at home. The golden Parmesan crust locks in juicy tenderness for a mouthwatering texture. This beginner-friendly recipe uses simple pantry staples and comes together in under 40 minutes. Pair it with my Bacon Loaded Green Bean Casserole for a complete, comforting meal your family will love.
Why You'll Love Crispy Parmesan Crusted Pork Chops - Easy & Delicious Weeknight Dinner
Make Crispy Parmesan Crusted Pork Chops at home! This easy recipe delivers crunchy, cheesy perfection perfect for quick and family-friendly meals.
- Super crispy, cheesy crust with juicy pork inside
- Quick and easy – perfect for busy weeknights
- Uses simple ingredients you likely have on hand
- Family-friendly and great for leftovers
Ingredients for Crispy Parmesan Crusted Pork Chops - Easy & Delicious Weeknight Dinner
Parmesan cheese: Use freshly grated for best results; pre-grated can work but may not crisp as wellPanko breadcrumbs: They create the best crunch, but regular breadcrumbs can substitute in a pinch
- Parmesan cheese: Use freshly grated for best results; pre-grated can work but may not crisp as well
- Panko breadcrumbs: They create the best crunch, but regular breadcrumbs can substitute in a pinch
Ingredient Note: Full measurements for Crispy Parmesan Crusted Pork Chops - Easy & Delicious Weeknight Dinner are listed in the printable recipe card below.
How to Make Crispy Parmesan Crusted Pork Chops - Easy & Delicious Weeknight Dinner
Step 1 — Prep & Preheat
Prepare the crust: In a shallow dish, combine Parmesan, panko, garlic powder, onion powder, smoked paprika, salt, pepper, and dried herbs.
Step 2 — Cook and Build Flavor
Beat eggs: In another shallow dish, whisk the eggs until smooth.
Step 3 — Finish, Taste, and Adjust
Coat pork chops: Dip each pork chop in the eggs, letting excess drip off, then press firmly into the Parmesan-panko mixture, coating all sides.
Expert Tips for Crispy Parmesan Crusted Pork Chops - Easy & Delicious Weeknight Dinner
- Pat pork chops dry before coating to help crust stick better.
- Use a thermometer to avoid overcooking and drying out pork.
- For extra crispiness, broil the pork chops for 1-2 minutes after pan-frying.
Crispy Parmesan Crusted Pork Chops - Easy & Delicious Weeknight Dinner
Make Crispy Parmesan Crusted Pork Chops at home! This easy recipe delivers crunchy, cheesy perfection perfect for quick and family-friendly meals.
Ingredients
Main Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 2 tbsp olive oil
Seasonings & Flavor Boosters
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 1 tsp dried Italian herbs or fresh parsley (optional)
Optional Toppings
- Fresh lemon wedges
- Chopped fresh parsley or basil
Instructions
How to Make Crispy Parmesan Crusted Pork Chops
- Prepare the crust: In a shallow dish, combine Parmesan, panko, garlic powder, onion powder, smoked paprika, salt, pepper, and dried herbs.
- Beat eggs: In another shallow dish, whisk the eggs until smooth.
- Coat pork chops: Dip each pork chop in the eggs, letting excess drip off, then press firmly into the Parmesan-panko mixture, coating all sides.
- Cook the chops: Heat olive oil in a large skillet over medium heat. Add pork chops and cook 4-5 minutes per side until golden brown and cooked through (internal temp 145°F). Let rest 3 minutes before serving.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Crispy Parmesan Crusted Pork Chops - Easy & Delicious Weeknight Dinner FAQs
Yes, you can bread the pork chops and refrigerate them for a few hours before cooking for convenience.
Regular breadcrumbs work but the texture won’t be as crunchy. Crushed cornflakes or crushed crackers also make good substitutes.
Keep leftovers in an airtight container in the fridge up to 3 days. Reheat in the oven to maintain crispiness.
Dry pork means it was overcooked; use a thermometer to check for 145°F internal temp. Soggy crust means too much oil or overcrowding the pan.
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Before You Go
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