Crispy Parmesan Crusted Pork Chops are a simple yet delicious meal you can make any night of the week. The golden parmesan crust creates an irresistible crispy texture that locks in juicy pork flavor. This recipe is beginner-friendly and uses pantry staples for a fast, satisfying dinner. Pair it with my Bacon Loaded Green Bean Casserole for the perfect hearty meal.
Why You'll Love Crispy Parmesan Crusted Pork Chops - Easy Weeknight Dinner Recipe
Try these Crispy Parmesan Crusted Pork Chops for an easy, crispy, and flavorful weeknight dinner your family will love. Ready in 40 minutes!
- Golden, crispy parmesan coating for perfect texture.
- Juicy pork chops cooked to tender perfection.
- Simple ingredients, perfect for beginners and busy weeknights.
- Quick prep and bake time under 40 minutes.
Ingredients for Crispy Parmesan Crusted Pork Chops - Easy Weeknight Dinner Recipe
Pork Chops: Boneless are best for even cooking; bone-in works but may need longer cook time.Parmesan Cheese: Use freshly grated for better flavor and crispiness; pre-grated can be used in a pinch.
- Pork Chops: Boneless are best for even cooking; bone-in works but may need longer cook time.
- Parmesan Cheese: Use freshly grated for better flavor and crispiness; pre-grated can be used in a pinch.
Ingredient Note: Full measurements for Crispy Parmesan Crusted Pork Chops - Easy Weeknight Dinner Recipe are listed in the printable recipe card below.
How to Make Crispy Parmesan Crusted Pork Chops - Easy Weeknight Dinner Recipe
Step 1 — Prep & Preheat
Prep the Pork Chops: Pat pork chops dry with paper towels and season both sides with salt, pepper, garlic powder, onion powder, paprika, and dried oregano.
Step 2 — Cook and Build Flavor
Make Breading Stations: In one shallow bowl, whisk eggs. In another, combine parmesan cheese and panko breadcrumbs evenly.
Step 3 — Finish, Taste, and Adjust
Coat the Pork Chops: Dip each pork chop into the eggs, letting excess drip off, then press into the parmesan-panko mixture until fully coated. Set aside on a plate.
Expert Tips for Crispy Parmesan Crusted Pork Chops - Easy Weeknight Dinner Recipe
- Use a meat thermometer to avoid overcooking and keep pork juicy.
- Pat the pork chops dry before seasoning to help the crust adhere better.
- Don't overcrowd the skillet when frying; cook in batches if needed.
Crispy Parmesan Crusted Pork Chops - Easy Weeknight Dinner Recipe
Try these Crispy Parmesan Crusted Pork Chops for an easy, crispy, and flavorful weeknight dinner your family will love. Ready in 40 minutes!
Ingredients
Main Ingredients
- 4 boneless pork chops (about 1-inch thick, 6 oz each)
- 1 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 large eggs
- 2 tbsp olive oil
Seasonings & Flavor Boosters
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Optional Toppings
- Fresh parsley, chopped (for garnish)
- Fresh lemon wedges (for serving)
Instructions
How to Make Crispy Parmesan Crusted Pork Chops
- Prep the Pork Chops: Pat pork chops dry with paper towels and season both sides with salt, pepper, garlic powder, onion powder, paprika, and dried oregano.
- Make Breading Stations: In one shallow bowl, whisk eggs. In another, combine parmesan cheese and panko breadcrumbs evenly.
- Coat the Pork Chops: Dip each pork chop into the eggs, letting excess drip off, then press into the parmesan-panko mixture until fully coated. Set aside on a plate.
- Cook the Pork Chops: Heat olive oil in a large oven-safe skillet over medium-high heat. Brown pork chops 3-4 minutes per side until golden and crispy. Transfer skillet to preheated oven at 400°F and bake for 12-15 minutes or until internal temperature reaches 145°F.
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 Weeknight Dinner Recipe FAQs
Yes, you can prep and bread the pork chops a few hours ahead and refrigerate. Cook just before serving for best crispiness.
Regular breadcrumbs or crushed crackers can be used, but panko gives the best crunch.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
Dry chops likely mean they were overcooked; use a meat thermometer to check for 145°F internal temp. Soggy crust often means the oil wasn’t hot enough or chops were not cooked quickly enough to crisp coating.
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