Parmesan Crusted Pork Chops are a delicious way to enjoy juicy pork with a crispy, cheesy crust that makes every bite special. The crunchy parmesan coating gives the pork chops a lovely golden color and a savory flavor that stands out without being too heavy. It’s a great mix of tender meat and crispy crust that’s hard to resist.
I love making these chops when I want a simple dinner that feels a little fancy without much fuss. A quick tip I swear by is letting the pork rest a few minutes after cooking—that keeps them nice and juicy inside while the crust stays perfectly crisp. It’s one of those recipes that feels like a treat but comes together easily on a weeknight.
My favorite way to serve these pork chops is alongside roasted veggies or a fresh green salad to balance the richness. They also pair beautifully with mashed potatoes or rice for a comforting meal. Whenever I cook these, everyone always asks for seconds, and I find that’s a pretty good sign that this dish is a winner.
Key Ingredients & Substitutions
Pork Chops: I like bone-in chops for extra flavor and juiciness, but boneless works fine too. Choose chops about 1-inch thick to get a nice balance between cooking through and keeping moist.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor and crunch. If you don’t have Parmesan, Pecorino Romano can be a tasty substitute. Avoid pre-shredded cheese, as it may not crisp up as well.
Panko Breadcrumbs: These breadcrumbs create a light, crispy crust. If you don’t have panko, use regular breadcrumbs, but expect a denser crust. For a gluten-free option, crushed cornflakes or almond flour can work.
Flour and Egg Wash: These help the crust stick. You can swap all-purpose flour for a gluten-free mix or almond flour for a low-carb version. The egg can be replaced with a flax “egg” for a vegan alternative, but texture may vary.
Olive Oil and Butter: I like combining these for flavor and a higher smoke point. Use all butter or all oil if preferred, but watch the heat to avoid burning.
How Do I Get a Crispy, Golden Crust Without Burning It?
Getting the crust golden and crispy while cooking the pork through can be tricky. Here’s how I make sure it turns out perfect every time:
- Use medium heat—not too high—to brown the crust without burning the cheese or breadcrumbs.
- Use a mix of butter and oil. Butter adds flavor, while oil raises the smoke point for better browning.
- Make sure the pork chops are patted dry before coating. Moisture can make the crust soggy.
- Press the Parmesan-panko mixture firmly onto the chops so it sticks well during cooking.
- Flip the pork chops gently and only once. Moving them too much can cause the crust to fall off.
- Check doneness with a meat thermometer to avoid overcooking, which dries out the pork.
Equipment You’ll Need
- Cast-iron or heavy skillet – I prefer cast iron because it heats evenly and gives a nice sear, making the crust crisp up perfectly.
- Shallow dishes or plates – for the flour, egg wash, and Parmesan-panko mixture. They make breading easier and neater.
- Meat thermometer – helps ensure the pork reaches the perfect internal temperature of 145°F (63°C) without overcooking.
- Tongs or a spatula – for turning the pork chops gently so the crust stays intact.
- Paper towels – to pat the pork dry, which helps the crust stick better.
Flavor Variations & Add-Ins
- Swap Parmesan for Pecorino Romano or Asiago for a different cheesy flavor. It works well with the same crispy crust.
- Add a pinch of smoked paprika or cayenne pepper to the breadcrumb mixture for some extra smoky or spicy heat.
- Mix chopped fresh herbs like parsley, rosemary, or thyme into the breadcrumb mixture for a fresh, herbal twist.
- Top the cooked pork chops with a squeeze of lemon juice or a dollop of garlic butter for added brightness and richness.
Parmesan Crusted Pork Chops
Ingredients You’ll Need:
Main Ingredients:
- 2 bone-in or boneless pork chops, about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg
- 1 tablespoon water or milk
- 3/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme (optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Fresh thyme sprigs, for garnish (optional)
- Flaky sea salt, for finishing (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 10-12 minutes to cook the pork chops. Add an extra few minutes for letting the meat rest before serving. So, you’re looking at around 25 minutes total to a deliciously crispy plate!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. Sprinkle both sides with salt and freshly ground black pepper. This helps the seasoning stick and enhances the flavor of your chops.
2. Set Up Your Breading Stations:
Place the flour in one shallow dish. In a second dish, whisk the egg and water (or milk) together until smooth. In a third dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, and dried thyme if using.
3. Coat the Pork Chops:
Dust each pork chop lightly with flour, shaking off any extra. Then dip it fully into the egg mixture, ensuring every part is wet. Finally, press the pork chop into the Parmesan-panko mixture. Make sure to cover it thoroughly and press gently so the crust sticks well.
4. Cook the Pork Chops:
Heat the olive oil and butter together in a large cast-iron or heavy skillet over medium heat until the butter melts and begins to foam. Place the pork chops in the pan and cook for about 4 to 5 minutes on each side. You want a golden brown crust and for the pork to reach an internal temperature of 145°F (63°C).
5. Rest and Serve:
Transfer the pork chops to a plate and let them rest for 3 to 5 minutes. This rest lets the juices settle, keeping the meat moist. Before serving, sprinkle with flaky sea salt and garnish with fresh thyme if you like.
Serve your crispy Parmesan Crusted Pork Chops with roasted veggies, mashed potatoes, or a fresh salad for a comforting and tasty meal everyone will love!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but make sure to fully thaw them in the refrigerator before cooking. Pat them dry thoroughly to remove any excess moisture so the crust sticks well and crisps up nicely.
Can I Make Parmesan Crusted Pork Chops Ahead of Time?
You can bread the pork chops in advance and refrigerate them for up to 24 hours before cooking. For best results, cook them just before serving to keep the crust crunchy.
How Should I Store Leftovers?
Store any leftover chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain the crisp crust, or warm in the oven at 350°F until heated through.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs work but may create a denser crust. For a gluten-free option, crushed cornflakes or almond flour are great alternatives that still provide nice texture.
