Parmesan Crusted Pork Chops are a simple, delicious way to dress up a classic dinner. The pork chops get a crispy, golden crust made from Parmesan cheese and a few breadcrumbs, which adds a nice crunch and lots of flavor. The inside stays tender and juicy, making every bite satisfying.
I love making these when I want something that feels special but doesn’t take forever in the kitchen. The Parmesan crust is my favorite part—it gets all crispy and cheesy right in the pan, and it’s so easy to whip up. I usually sprinkle a little extra cheese on top before serving because you just can’t have too much Parmesan!
These pork chops go great with a side of roasted vegetables or a fresh salad. I find that a squeeze of lemon over the top adds a nice, bright touch that balances out the richness. It’s a dish that always gets compliments, and once you try it, I bet it’ll become a go-to recipe in your house too.
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops around 1 inch thick work best—they cook evenly and stay juicy. If you prefer bone-in, they add extra flavor but may take a minute or two longer to cook.
Parmesan Cheese: This is the star for the crunchy crust. Use freshly grated Parmesan for the best texture and flavor. Grated pre-shredded cheese works but can be less crispy. You can substitute with Pecorino Romano for a sharper taste.
Panko Breadcrumbs: Panko gives a lighter, crispier texture. If you don’t have panko, regular breadcrumbs or crushed crackers are fine but might be a bit denser.
Eggs: Eggs help the crust stick to the pork chops. If you want to make it dairy-free, just make sure the egg wash is well beaten for good coverage.
Seasonings: Garlic powder and Italian herbs add great flavor. Feel free to swap the Italian seasoning for dried thyme, oregano, or basil based on what you have or like.
How Can I Get a Crispy, Golden Parmesan Crust Without Burning?
The key is controlling your heat and using a good fat combination. Here’s how I do it:
- Heat olive oil and butter together over medium heat—this combo browns nicely but won’t burn quickly.
- Don’t rush flipping—the crust needs 4-5 minutes per side to turn golden and firm up.
- Press the coating firmly onto the chops so it sticks well; loose crumbs can burn in the pan.
- If the crust darkens too fast, lower the heat slightly and keep cooking until the pork is done.
- Rest the pork chops after cooking to keep them juicy and perfect.
Equipment You’ll Need
- Large non-stick or cast-iron skillet – it helps get a nice, even golden crust without sticking.
- Two shallow bowls – one for the egg wash and one for the Parmesan breadcrumb mix, making the coating easy to manage.
- Tongs – for flipping the pork chops gently without knocking off the crust.
- Meat thermometer – to check the pork chops reach a safe 145°F while avoiding overcooking.
Flavor Variations & Add-Ins
- Try adding a pinch of smoked paprika or cayenne to the breadcrumb mix for a subtle smoky or spicy kick.
- Swap pork chops for bone-in chicken breasts to get a juicy, cheesy crust on poultry instead.
- Mix in some finely chopped fresh herbs like rosemary or parsley into the breading for fresh, bright notes.
- Top with a spoonful of marinara sauce and a sprinkle of mozzarella cheese after cooking for an Italian twist.
How to Make Parmesan Crusted Pork Chops
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless pork chops, about 1 inch thick
- Salt and freshly ground black pepper, to taste
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of dried thyme, basil, and oregano)
- 2 large eggs
- 2 tablespoons olive oil (or vegetable oil)
- 1 tablespoon unsalted butter
- Fresh thyme sprigs for garnish (optional)
- Lemon wedges, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and roughly 10 minutes to cook, so in about 20 minutes total, you’ll have delicious Parmesan Crusted Pork Chops ready to enjoy.
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by seasoning both sides of the pork chops generously with salt and freshly ground black pepper. This will bring out their natural flavor.
2. Prepare the Coating Mixture:
In a shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, and dried Italian seasoning. In another bowl, lightly beat the eggs.
3. Coat the Pork Chops:
Dip each pork chop into the beaten eggs, letting any extra drip off. Then press the chop firmly into the Parmesan breadcrumb mixture to coat evenly on both sides. This helps create a crispy, cheesy crust.
4. Cook the Pork Chops:
Heat the olive oil and butter together in a large skillet over medium heat until melted and hot. Carefully add the coated pork chops to the skillet. Cook each side for about 4 to 5 minutes, until the crust turns golden brown and the pork is cooked through. Use a meat thermometer if you want to be sure — the internal temperature should reach 145°F (63°C).
5. Rest and Serve:
Remove the pork chops from the pan and let them rest a few minutes to keep them juicy. Garnish with fresh thyme sprigs and serve with lemon wedges on the side for a fresh burst of flavor.
Enjoy your tasty Parmesan Crusted Pork Chops with sides like roasted veggies, mashed potatoes, or a crisp green salad!
Can I Use Bone-In Pork Chops Instead of Boneless?
Yes, you can! Bone-in pork chops may take a couple of extra minutes to cook through, so adjust your cooking time accordingly. Use a meat thermometer to ensure they reach 145°F (63°C) internally.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs or crushed crackers work well too. Keep in mind that panko gives the crispiest texture, so other options might result in a slightly different crust.
How Should I Store Leftovers?
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the crust crispy without drying out the meat.
Can I Prepare the Pork Chops Ahead of Time?
Absolutely! You can coat the pork chops and keep them in the fridge for a few hours before cooking. Just let them come to room temperature for about 15 minutes before cooking for the best results.
