Crispy Parmesan Crusted Pork Chops are the perfect homemade meal for busy weeknights. These pork chops are coated in a crunchy, cheesy crust that locks in juicy tenderness with every bite. The recipe is simple and beginner-friendly, using pantry staples and ready in 40 minutes. Pair it with my Bacon Loaded Green Bean Casserole for a complete family dinner that everyone will love.
Why You'll Love Crispy Parmesan Crusted Pork Chops - Easy Homemade Weeknight Dinner
Enjoy easy Crispy Parmesan Crusted Pork Chops with a golden crust and juicy center. Perfect homemade weeknight dinner that’s quick, family-friendly, and delicious.
- Super crispy and flavorful parmesan crust
- Juicy pork chops every time with a tender inside
- Made with easy pantry ingredients you likely have on hand
- Quick and perfect for beginner cooks or busy weeknights
Ingredients for Crispy Parmesan Crusted Pork Chops - Easy Homemade Weeknight Dinner
Pork chops: Choose boneless with even thickness for best results. Bone-in works but adjusts cooking time.Parmesan cheese: Freshly grated Parmesan gives better flavor and crunch than pre-grated.
- Pork chops: Choose boneless with even thickness for best results. Bone-in works but adjusts cooking time.
- Parmesan cheese: Freshly grated Parmesan gives better flavor and crunch than pre-grated.
Ingredient Note: Full measurements for Crispy Parmesan Crusted Pork Chops - Easy Homemade Weeknight Dinner are listed in the printable recipe card below.
How to Make Crispy Parmesan Crusted Pork Chops - Easy Homemade Weeknight Dinner
Step 1 — Prep & Preheat
Prep the coating mixture: In a shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Step 2 — Cook and Build Flavor
Set up dredging stations: Place flour in one shallow bowl. Beat eggs in a second bowl.
Step 3 — Finish, Taste, and Adjust
Coat the pork chops: Pat pork chops dry. Dredge each chop in flour, shaking off excess, dip in eggs, then press into the Parmesan breadcrumb mixture until well coated.
Expert Tips for Crispy Parmesan Crusted Pork Chops - Easy Homemade Weeknight Dinner
- Pat pork chops completely dry before coating for crispiness.
- Press the breadcrumb mixture firmly on to form a thick crust.
- Use medium heat to avoid burning the crust before the pork cooks through.
Crispy Parmesan Crusted Pork Chops - Easy Homemade Weeknight Dinner
Enjoy easy Crispy Parmesan Crusted Pork Chops with a golden crust and juicy center. Perfect homemade weeknight dinner that’s quick, family-friendly, and delicious.
Ingredients
Main Ingredients
- 4 boneless pork chops (about 1-inch thick)
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
Seasonings & Flavor Boosters
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried Italian seasoning
- Salt and pepper to taste
Optional Toppings
- Fresh chopped parsley for garnish
- Lemon wedges for serving
Instructions
How to Make Crispy Parmesan Crusted Pork Chops
- Prep the coating mixture: In a shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Set up dredging stations: Place flour in one shallow bowl. Beat eggs in a second bowl.
- Coat the pork chops: Pat pork chops dry. Dredge each chop in flour, shaking off excess, dip in eggs, then press into the Parmesan breadcrumb mixture until well coated.
- Cook the pork 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). Remove and rest 5 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 Homemade Weeknight Dinner FAQs
Yes, you can bread the pork chops ahead and keep them covered in the fridge for a few hours before cooking. Cooked leftovers also reheat well.
You can use regular breadcrumbs, crushed cornflakes, or even crushed crackers for the crust if you don't have panko.
Store in an airtight container in the fridge for up to 3 days. Reheat gently to keep the crust crisp.
Dry chops may mean overcooking or very thin cuts. Soggy crust usually means too much moisture before cooking or low heat that doesn’t crisp the coating.
You Might Also Like
- Bacon Loaded Green Bean Casserole
- Herb Butter Roasted Whole Turkey Recipe
- Crispy Parmesan Crusted Pork Chops
Before You Go
If you try this Crispy Parmesan Crusted Pork Chops - Easy Homemade Weeknight Dinner, I’d love for you to leave a rating or share how you customized it.