Parmesan Crusted Pork Chops are a wonderful way to take simple pork chops to the next level. The crispy, golden Parmesan coating adds a delightful crunch and a burst of cheesy flavor that makes each bite so satisfying. These chops come out tender inside with that irresistible crust on the outside, making them a real crowd-pleaser.
I love making these whenever I want a quick dinner that feels special without a lot of fuss. A little tip I’ve learned is to pat the pork chops dry before coating them—it helps the Parmesan stick better and gives you that perfect crust every time. Plus, you can customize the crust with a bit of garlic powder or herbs if you like to add a little extra personality.
My favorite way to serve these chops is with a side of roasted veggies or a fresh salad for some lightness. They also work beautifully with mashed potatoes or a warm pasta dish if you want something hearty. Whenever I make this recipe, everyone always asks for seconds—it’s just that good!
Key Ingredients & Substitutions
- Pork Chops
- Choose boneless chops about an inch thick for even cooking. Bone-in chops work too and add flavor, but may need longer cooking. If you prefer leaner meat, pork tenderloin slices can be used.
- Parmesan Cheese
- Grated Parmesan creates that crispy, cheesy crust. If you're short on Parmesan, Pecorino Romano works well as a substitute, and shredded mozzarella adds a milder flavor but less crunch.
- Panko Bread Crumbs
- Panko gives a lighter, airier crunch than regular bread crumbs. If you don’t have panko, regular bread crumbs or crushed crackers can be used.
- Herbs and Garlic Powder
- Dried Italian herbs are an easy way to add flavor to the crust. You can swap these for fresh herbs like rosemary or thyme chopped finely. Garlic powder adds depth, but fresh minced garlic may burn in the crust.
- Eggs
- Eggs act as a glue to bind the crust. For egg-free options, use a mixture of milk and mustard or a plant-based egg replacer.
How Do You Get a Perfectly Crispy Parmesan Crust on Pork Chops?
The secret is a good coating and proper cooking steps. Here’s how I do it:
- First, pat the pork chops dry to help the coating stick better.
- Dip chops in beaten eggs so the crust mixture adheres well.
- Press them firmly into the Parmesan-panko mix for a thick coat.
- Sear in a hot pan with oil and butter to get a golden brown crust. Butter adds great flavor, but watch for burning.
- Finish cooking in the oven to ensure chops stay juicy inside while the crust stays crisp.
- Let the chops rest a few minutes before serving so juices redistribute and the crust firms up.
Following these steps makes sure your chops are juicy inside with a crust that won’t fall off or get soggy. Taking your time during searing helps build that irresistible, crunchy parmesan layer.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing the pork chops on the stove and finishing them in the oven without extra dishes.
- Shallow bowls – use two, one for the beaten eggs and one for the Parmesan breadcrumb mix, for easy dipping and coating.
- Tongs – help you flip the pork chops safely and get a nice, even crust without messing up the coating.
- Meat thermometer – ensures your pork chops reach the right temperature for juicy, perfectly cooked meat.
Flavor Variations & Add-Ins
- Add a pinch of smoked paprika or cayenne to the breadcrumb mix for a subtle smoky or spicy kick.
- Mix in finely chopped fresh herbs like rosemary or thyme for a fresh, fragrant crust.
- Try coating chicken breasts with the Parmesan crust for a lighter alternative with the same crispy finish.
- Stir some grated Pecorino Romano cheese into the crumb mix for a sharper, saltier flavor.
Parmesan Crusted Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 boneless pork chops (about 1 inch thick)
- Salt and black pepper, to taste
For the Parmesan Crust:
- ½ cup grated Parmesan cheese
- ½ cup panko bread crumbs
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- ½ teaspoon garlic powder
For Coating and Cooking:
- 2 eggs
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh rosemary or thyme sprigs (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to cook, including searing and baking. Plus, allow a few minutes for the pork chops to rest before serving.
Step-by-Step Instructions:
1. Prepare and Season the Pork Chops:
Start by patting the pork chops dry with paper towels—this helps the coating stick better. Season both sides with salt and black pepper to taste.
2. Make the Parmesan Crust Mixture:
In a shallow bowl, mix together the grated Parmesan cheese, panko bread crumbs, dried Italian herbs, and garlic powder.
3. Coat the Pork Chops:
In a separate shallow bowl, beat the eggs until smooth. Dip each pork chop first into the beaten eggs, then press firmly into the Parmesan breadcrumb mixture, coating both sides evenly. Place the coated chops on a plate.
4. Sear the Pork Chops:
Heat the olive oil and butter together in a large oven-safe skillet over medium-high heat. When the butter has melted and the pan is hot, add the pork chops. Sear each side for 3-4 minutes until the crust turns golden brown and crispy.
5. Bake to Finish Cooking:
Transfer the skillet to the preheated oven (400°F/200°C) and bake the pork chops for 8-10 minutes, or until the internal temperature reaches 145°F (63°C) for perfectly cooked, juicy meat.
6. Rest and Serve:
Remove the pork chops from the oven and let them rest for a few minutes. Garnish with fresh rosemary or thyme sprigs if you like, then serve with your favorite sides such as roasted vegetables or mashed potatoes.
Can I Use Bone-In Pork Chops for This Recipe?
Yes! Bone-in chops add extra flavor but may need a few more minutes in the oven to cook through. Use a meat thermometer to check for an internal temperature of 145°F (63°C).
How Can I Make This Recipe Gluten-Free?
Simply substitute the panko bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. The texture may vary slightly but the flavor stays delicious!
Can I Prepare the Parmesan Crusted Pork Chops Ahead of Time?
Absolutely! Coat the pork chops with the egg and Parmesan mixture, then cover and refrigerate for up to 24 hours. Sear and bake just before serving for the freshest crust.
How Should I Store Leftover Pork Chops?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the crust crispy, avoiding the microwave if possible.