Crispy Parmesan-Crusted Pork Chops

Crispy Parmesan Crusted Pork Chops

A fine coating of Parmesan, breadcrumbs, garlic, and herbs gives these boneless pork chops a golden crust. A short skillet sear browns the coating; the oven finishes the pork without leaving the cheese over the heat too long. The timing is based on chops about 1 inch thick. Start checking early with a thermometer, since thickness and cookware affect how quickly they cook.

Ingredients for Parmesan Crusted Pork Chops

• 4 boneless pork chops, about 1 inch thick (about 1½ pounds/680g total)
• 1 cup fine plain or Italian-style breadcrumbs (110g)
• ½ cup finely grated Parmesan (50g)
• 1 large egg
• 1 tablespoon water
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ teaspoon fine salt, divided
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon finely chopped fresh parsley, plus a little for finishing

Finely grated Parmesan blends evenly with the crumbs and is less likely to scorch than large shreds. Panko can replace the fine breadcrumbs, but it will make a coarser crust.

How to Make Crispy Parmesan Crusted Pork Chops

1. Prepare the oven and coating: Heat the oven to 375°F (190°C). If you may need a baking sheet instead of an oven-safe skillet, place a rimmed sheet in the oven to preheat. In a shallow dish, mix the breadcrumbs, Parmesan, garlic powder, Italian seasoning, pepper, and ¼ teaspoon of the salt. Beat the egg with the water in a separate bowl.
2. Coat the chops: Pat the pork dry and season it with the remaining ¼ teaspoon salt. Dip each chop in the egg, let the excess drip off, then press the crumb mixture onto both sides and around the edges.
3. Sear: Heat the oil in a large oven-safe skillet, preferably about 12 inches wide, over medium heat. When the oil shimmers but does not smoke, add the chops with space between them. Sear for about 2 minutes per side, turning once, until lightly golden. Work in batches if needed, and lower the heat if the coating darkens quickly.
4. Finish in the oven: Transfer the skillet to the oven. If it is not oven-safe, or the chops will not fit without touching, carefully move them to the preheated rimmed baking sheet. Cook uncovered and start checking the thickest chop after about 6 minutes. Oven time is often 6–12 minutes, but continue checking in short intervals until the center reaches 145°F (65°C).
5. Rest and serve: Transfer the chops to a cutting board and rest for about 5 minutes. Scatter a little parsley over the crust. Leave most chops whole and cut one into a few thick slices to show the moist interior.

How to Keep the Parmesan Coating on the Chops

The egg dip helps the crumbs cling in this version, though not every Parmesan-crusted chop needs one. Drying the pork and pressing on the coating matter, too. Once the chops are coated, handle them gently and turn them only once during searing.

Leave room between the chops so the coating browns instead of softening in a crowded pan. Keep the heat at medium: the Parmesan can darken before the pork is done if the skillet gets too hot.

How to Tell When Pork Chops Are Done

Insert an instant-read thermometer into the thickest part of a chop without touching the pan. Check early if your chops are closer to ¾ inch thick; thicker chops may need longer. Remove them at 145°F, then rest before cutting. The sliced center should look moist, not dry.

Storing and Reheating Leftovers

Refrigerate cooked chops promptly in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven until hot throughout; the time depends on the thickness of the chops. The oven can help the coating regain some crispness, though it may remain softer than when freshly cooked.

Nutrition

Approximate nutrition per serving, based on 1 pork chop (one-quarter of the recipe): 470 calories, 45g protein, 22g fat, and 21g carbohydrates. Approximate nutrition per 100g: 235 calories, 23g protein, 11g fat, and 10g carbohydrates. Values vary with the chops and how much coating and oil are used.