Crispy Parmesan Crusted Pork Chops deliver a crunchy, golden crust with tender, juicy pork inside. This easy homemade recipe is perfect for weeknight meals when you want comfort food that's quick to prepare. The crispy parmesan crust adds a savory punch and irresistible texture. For a complete dinner, pair it with my Bacon Loaded Green Bean Casserole to satisfy everyone at the table.
Why You'll Love Crispy Parmesan Crusted Pork Chops - Easy Homemade Comfort Food
Discover how to make Crispy Parmesan Crusted Pork Chops with a crunchy golden coating. Easy, quick, and perfect for weeknight family dinners.
- Quick and easy recipe perfect for busy weeknights.
- Golden, crispy parmesan crust with tender, juicy pork chops inside.
- Uses simple pantry staples, making it budget-friendly and beginner-friendly.
- Deliciously savory with a hint of garlic and herbs for great flavor.
Ingredients for Crispy Parmesan Crusted Pork Chops - Easy Homemade Comfort Food
Parmesan cheese: Freshly grated parmesan gives the best flavor and crust texture. Use pre-grated if needed, but fresh is preferred.Pork chops: Bone-in pork chops stay juicier; boneless works if that's what you have, just adjust cook time slightly.
- Parmesan cheese: Freshly grated parmesan gives the best flavor and crust texture. Use pre-grated if needed, but fresh is preferred.
- Pork chops: Bone-in pork chops stay juicier; boneless works if that's what you have, just adjust cook time slightly.
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
Prep the coating: In a shallow dish, mix 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 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 into beaten eggs, then press firmly into the Parmesan breadcrumb mixture to coat evenly.
Expert Tips for Crispy Parmesan Crusted Pork Chops - Easy Homemade Comfort Food
- Pat pork chops dry before coating for the crispiest crust.
- Use a thermometer to avoid overcooking pork chops.
- Let chops rest to lock in juices after cooking.
Crispy Parmesan Crusted Pork Chops - Easy Homemade Comfort Food
Discover how to make Crispy Parmesan Crusted Pork Chops with a crunchy golden coating. Easy, quick, and perfect for weeknight family dinners.
Ingredients
Main Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
Seasonings & Flavor Boosters
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- Salt and black 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: In a shallow dish, mix Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Set up dredging stations: Place flour in one bowl. Beat eggs in a second bowl.
- Coat the pork chops: Pat pork chops dry. Dredge each chop in flour, shaking off excess. Dip into beaten eggs, then press firmly into the Parmesan breadcrumb mixture to coat evenly.
- Cook the pork chops: Heat 2 tbsp olive oil in a large skillet over medium heat. Add pork chops and cook about 4-5 minutes each side until golden brown and cooked through (internal temp 145°F). Let 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 Comfort Food FAQs
Yes, you can coat the pork chops a few hours ahead and refrigerate before cooking. For best texture, cook just before serving.
You can use regular breadcrumbs or crushed crackers, but panko provides the best crunchy texture.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.
Dry chops are usually overcooked; use a thermometer to cook to 145°F. Soggy crust happens if the coating is too thick or oil temperature too low; make sure oil is hot enough and coat evenly.
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