Parmesan Crusted Pork Chops

Brown.  Beautiful.  Crispy.  Parmesan.  Pork.  What else could you possibly want in the star of your dinner?  I just love making these, and you won’t believe how delicious this dish is.  It’s absurdly easy, and I assure you, there will be lots of “mmm”s going around the table.  As far as cooking the dish, all I have to say is make sure you use a good quality parmesan cheese and also take care not to overcook the pork.  A good quality instant read thermometer is pretty important here.  If you want some extra security against dryness, you could brine your pork ahead of time, otherwise, I suggest you don’t cook your pork beyond 155 (it will rise to 160 during resting).  You could even go to 150 if it doesn’t freak you out too much.  Here’s how to make them:

1.5 lbs pork chops, boneless, fat trimmed (4 servings)
1 oz (1 cup) parmesan cheese, grated
1 cup italian bread crumbs
2 eggs
2-3 tbsp olive oil
salt and pepper

Preheat the oven to 400 degrees F.

Set up three bowls, placing the grated parmesan in the first bowl, the eggs in the second, and bread crumbs in the third.  Whisk to blend the eggs.

Season the pork chops generously on both sides with salt and pepper.  Dip in the parmesan, pressing down on the cheese to help it adhere a bit:
Next, dip it in the egg.  Make sure to let the excess egg drip off pretty well (if you’ve ever had breading fall off on you during/after cooking, it’s because you didn’t let it drip off well).  Last, dip the pork chop in the bread crumb.  Repeat with the other 3 pork chops.
Heat up a skillet over medium high heat.  Add enough olive oil to coat the bottom of the pan, and brown the pork chops for 2 minutes on each side, then finish in the oven for 5 minutes until the interior reaches 155 on an instant read thermometer.  If your pork chops are smaller or bigger, this time will vary a little bit, so make sure you use that thermometer for perfectly cooked meat.  Enjoy!

Click here for the printable recipe.

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14 Responses to Parmesan Crusted Pork Chops

  1. Cameron says:

    Wow, these look delicious! I always wondered how I could make pork chops taste less plain. What is the process of brine?

  2. Hi, I love your blog and am seriously going to try your pork and parmesan recipe. I’m new to blogging myself and if you like pork, check out my hawker style roast pork with some seriously crispy cracking. I live in the UK now with my husband and am trying to recreate all my favourite dishes from Asia and from Europe. If you have the time and might be interested, I’d love it if you could take a look at my blog and let me know what you think.

  3. Perfect color! We love pork chops here, this sounds like a great full of flavor recipe!

  4. Those look perfect, just perfect.

  5. Ann says:

    Oh, perfect! It’s amazing how much a difference it makes when pork isn’t over cooked…absolutely!delicious

  6. Heather says:

    This looks delicious! I don’t eat pork that often, but recently I’ve been daydreaming about pork chops!

  7. I haven’t been able to “get into” pork. I’ve tried a few recipes but wasn’t all that impressed. Your recipe sounds delightful- so I’ll have to give it a shot!

  8. Never thought f adding cheese, but it does look good and crispy…

  9. My husband and I tried this last week and it was soooo tasty. I got your post just as I was looking for a non-grilling (good) recipe for pork chops. well done! 🙂

    • Joanne says:

      I’m so glad!!! They are so simple and delicious aren’t they??? Happy cooking!

      • Yes!! What a great, quick and delicious meal. You can’t ask for anything better for a weeknight dinner. Oh and your directions (about adding to the oven at the end to get the temperature right) were spot on. Thanks again – I’ll definitely be making these again. 🙂

  10. Rachel says:

    can you use regular bread crumbs instead of the Italian?

    • Joanne says:

      Hi Rachel, Yes, of course! The reason I prefer Italian is because it’s got herbs and seasonings in it, which enhance the flavor, but you can do regular. It will have a little less flavor but will still be really good!!! Let me know how it goes =)

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