Name: Crispy Parmesan Crusted Pork Chops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Boneless pork chops (1-inch thick); 1/2 cup Grated Parmesan cheese; 1/2 cup Panko breadcrumbs; 1/4 cup All-purpose flour; 2 pieces Large eggs; 1 tsp Garlic powder; 1 tsp Dried oregano; 1/2 tsp Smoked paprika; 3 tbsp Olive oil; to taste null Salt and black pepper

"These Golden Crispy Parmesan Crusted Pork Chops are a weeknight game-changer, featuring a perfectly seasoned, crunchy exterior and a tender, juicy center. This restaurant-quality dish is easy enough for a busy schedule yet impressive enough for a weekend dinner party."

1 Ingredients

Qty	Item
4 pieces 700 g	Boneless pork chops (1-inch thick)
1/2 cup 50 g	Grated Parmesan cheese
1/2 cup 30 g	Panko breadcrumbs
1/4 cup 30 g	All-purpose flour
2 pieces 2 pieces	Large eggs
1 tsp 3 g	Garlic powder
1 tsp 1 g	Dried oregano
1/2 tsp 1 g	Smoked paprika
3 tbsp 45 ml	Olive oil
to taste null null null	Salt and black pepper

2 Instructions

Pat the pork chops dry with paper towels. This is crucial for a crispy crust. Season both sides generously with salt and black pepper.

Prepare three shallow bowls for dredging. In the first bowl, place the flour. In the second, whisk the eggs. In the third, combine the Parmesan cheese, Panko breadcrumbs, garlic powder, oregano, and paprika.

Coat each pork chop first in the flour (shaking off excess), then dip into the egg wash, and finally press firmly into the Parmesan mixture until fully coated.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops to the pan.

Cook for 4-6 minutes per side, or until the coating is golden brown and the internal temperature reaches 145°F (63°C).

Remove the chops from the skillet and let them rest on a wire rack or warm plate for 5 minutes before serving to lock in the juices.

·
Do not overcrowd the pan; if necessary, cook in batches to ensure the crust gets crispy instead of steaming.
·
Use a meat thermometer to pull the pork at exactly 145°F to prevent it from drying out.
·
For an even crunchier texture, use fresh-grated Parmesan rather than the canned variety.
·
Letting the breaded chops sit for 5 minutes before frying helps the coating adhere better.

? Frequently Asked Questions

Can I use bone-in pork chops?

Yes, bone-in chops work perfectly but may require 2-3 additional minutes of cooking time per side.

How do I make these keto-friendly?

Simply replace the flour and breadcrumbs with additional Parmesan cheese or crushed pork rinds.

Can I air fry these pork chops?

Absolutely! Air fry at 400°F (200°C) for 12-15 minutes, flipping halfway through.

What should I serve with these?

They pair beautifully with a fresh arugula salad, roasted asparagus, or creamy mashed potatoes.

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