Crispy Pork Chops Recipe

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Upgrade your pork chops with a crispy crust of Parmesan cheese. These juicy pork chops are coated in a flavorful crust made from freshly grated Parmesan cheese and a mix of herbs and spices.

Parmesan crusted pork chops - broad shot

Pork chops are good. But why settle for ‘good’ when they can be ‘great’? Take this household staple and make it something on a whole new level by encrusting it with fresh Parmesan cheese. Juicy pork chops surrounded by cheesy deliciousness and a blend of herbs and spices — sounds complicated but in reality, this recipe couldn’t be further from complicated. Weeknight or weekend, any time works for this recipe.

What To Serve With Crispy Pork Chops

Pork chops go well with most traditional side dishes. Steamed/roasted vegetables, potatoes, crusty bread… they all work. But I’ll suggest some of my own recipes that you might want to try that are a bit of a variation on those staple sides. What about Roasted Carrots with Chardonnay? Or Twice-Baked Potato with Horseradish and Chive? If you have a pressure cooker, this recipe for Mashed Sweet Potatoes might be something you’d like to try. Take a look at the ‘Side Dishes’ section of the site for other ideas; I’m sure you’ll find something to your liking.

Ingredients

2 pork chops, boneless
½ tsp dried rosemary
1 tbsp extra virgin olive oil
sunflower oil for frying
pinch of sea salt
pinch of fresh black pepper
1 oz parmesan cheese, grated
1 cup flour
1 egg, beaten
1 cup panko bread crumbs

How to Make – The Steps

Step 1: Season the pork chops from both sides with salt, pepper, dried oregano and olive oil. In a skillet, heat the sunflower oil on low heat.

Step 2: Meanwhile, combine the grated parmesan with the panko bread crumbs in a large bowl. Beat the egg in another bowl.

Parmesan crusted pork chops - ingredients

Step 3: Dredge the pork chops first in the flour, then coat with the beaten eggs and finally gently press in the panko bread crumbs mixture.

Step 4: Place the breaded Pork chops into the hot oil and slowly fry until browned and cooked through. Transfer the pork chops to a wire rack.

Step 5: Slice the crusted pork chops and serve with lemon wedges or a side dish of your choice. Enjoy!

FAQs

How do you prevent pork chops from drying out?

You don’t want to overcook the pork chops. Use a meat thermometer to ensure it doesn’t go beyond an internal temperature of 145°F. Also, let the chops rest after cooking. This will allow the juices to redistribute throughout the meat.

Can I substitute another cheese for Parmesan?

Sure. Pecorino Romano, Grana Padano, Asiago, and aged Gouda would all work. They all have that slightly nutty taste to them that would work with the pork chops. Just bear in mind these cheeses vary in their saltiness so you may have to experiment to see how much to use.

Can I use bone-in pork chops?

Sure. Bone-in pork chops are said to have more flavor and juice than the boneless kind but can be harder to find and take longer to cook.

How To Store Parmesan-Crusted Pork Chops

You can store this dish in the fridge for 3 days in an airtight container. To reheat this dish, just place it in the microwave or reheat it in a pan on low heat. I don’t recommend freezing this dish because of the cream. The cream sauce will separate after reheating and the consistency will change.