Crispy Parmesan Crusted Pork Chops are a quick and delicious way to upgrade your weeknight dinner. With a crunchy, cheesy exterior and juicy, tender pork inside, this recipe is as flavorful as it is easy to make. Using simple pantry staples, even beginner cooks can achieve restaurant-quality results at home. Pair it with my Bacon Loaded Green Bean Casserole for a complete comfort food meal.
Why You'll Love Crispy Parmesan Crusted Pork Chops - Easy Homemade Comfort Food
Make Crispy Parmesan Crusted Pork Chops with this easy homemade recipe. Enjoy tender pork with a crunchy, cheesy crust in under 40 minutes!
- Quick and easy recipe perfect for busy weeknights.
- Crunchy, cheesy crust made with Parmesan and panko breadcrumbs.
- Juicy, tender pork chops every time.
- Uses simple pantry staples for convenience and affordability.
Ingredients for Crispy Parmesan Crusted Pork Chops - Easy Homemade Comfort Food
Pork chops: Choose boneless for even cooking; bone-in can be substituted but may increase cook time.Parmesan cheese: Use freshly grated for best flavor; pre-grated works but may be less flavorful.
- Pork chops: Choose boneless for even cooking; bone-in can be substituted but may increase cook time.
- Parmesan cheese: Use freshly grated for best flavor; pre-grated works but may be less flavorful.
Ingredient Note: Full measurements for Crispy Parmesan Crusted Pork Chops - Easy Homemade Comfort Food are listed in the printable recipe card below.
How to Make Crispy Parmesan Crusted Pork Chops - Easy Homemade Comfort Food
Step 1 — Prep & Preheat
Prepare the coating: In a shallow dish, combine Parmesan, panko, garlic powder, paprika, salt, pepper, and Italian seasoning. In a second dish, beat the eggs. In a third dish, place flour.
Step 2 — Cook and Build Flavor
Coat the pork chops: Pat pork chops dry. Dredge each chop in flour, shaking off excess. Dip into eggs, then press into the Parmesan-panko mixture, ensuring an even crust.
Step 3 — Finish, Taste, and Adjust
Cook the pork chops: Heat olive oil in a large skillet over medium heat. Add chops and cook 4-5 minutes per side until golden brown and internal temperature reaches 145°F.
Expert Tips for Crispy Parmesan Crusted Pork Chops - Easy Homemade Comfort Food
- Pat pork chops dry for better crust adhesion.
- Use a meat thermometer to avoid overcooking.
- For extra crispiness, lightly spray coated chops with cooking spray before frying.
Crispy Parmesan Crusted Pork Chops - Easy Homemade Comfort Food
Make Crispy Parmesan Crusted Pork Chops with this easy homemade recipe. Enjoy tender pork with a crunchy, cheesy crust in under 40 minutes!
Ingredients
Main Ingredients
- 4 boneless pork chops, about 1-inch thick
- 1/2 cup grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 tbsp olive oil
Seasonings & Flavor Boosters
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried Italian seasoning
Optional Toppings
- Fresh chopped parsley
- Lemon wedges
Instructions
How to Make Crispy Parmesan Crusted Pork Chops
- Prepare the coating: In a shallow dish, combine Parmesan, panko, garlic powder, paprika, salt, pepper, and Italian seasoning. In a second dish, beat the eggs. In a third dish, place flour.
- Coat the pork chops: Pat pork chops dry. Dredge each chop in flour, shaking off excess. Dip into eggs, then press into the Parmesan-panko mixture, ensuring an even crust.
- Cook the pork chops: Heat olive oil in a large skillet over medium heat. Add chops and cook 4-5 minutes per side until golden brown and internal temperature reaches 145°F.
- Rest and serve: Let the chops rest for 3 minutes before serving. Garnish with chopped parsley and lemon wedges if desired.
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 Comfort Food FAQs
Yes! You can bread the pork chops and refrigerate them for up to 24 hours before cooking for convenience.
Regular breadcrumbs or crushed cornflakes work as alternatives, though panko gives the crispiest texture.
Keep leftovers in an airtight container in the fridge for 3 days or freeze for up to 2 months.
Dry chops usually mean overcooking. Use a thermometer to check for 145°F. Soggy crusts result from too much moisture—pat chops dry and cook in hot oil.
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