Description
Golden, crispy Parmesan crusted pork chops with a tender, juicy interior. This easy skillet recipe delivers restaurant-quality results in just 30 minutes using simple pantry ingredients. Perfect for weeknight dinners or special occasions!
Ingredients
Scale
- 4 bone-in or boneless pork chops (1-inch thick, about 6-8 oz each)
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 3 tablespoons olive oil
- 2 tablespoons butter
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Prep the pork chops: Remove pork chops from refrigerator 15 minutes before cooking to bring to room temperature. Pat them completely dry with paper towels—this is crucial for achieving a crispy crust. Season both sides lightly with ½ teaspoon salt and ¼ teaspoon black pepper.
- Set up breading station: Arrange three shallow bowls in a row. In the first bowl, add the flour. In the second bowl, whisk together eggs and milk until well combined. In the third bowl, mix together panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, paprika, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Stir the breadcrumb mixture thoroughly to distribute all ingredients evenly.
- Bread the pork chops: Working with one pork chop at a time, dredge it in flour, shaking off any excess. Dip it into the egg mixture, letting any excess drip off. Finally, press it firmly into the breadcrumb mixture, coating both sides generously and pressing the coating onto the meat to ensure it adheres well. Place breaded pork chops on a clean plate. Let them rest for 5 minutes—this helps the coating stick better during cooking.
- Heat the pan: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and butter, swirling to coat the pan evenly. The pan is ready when the butter is melted and just beginning to bubble but not brown.
- Cook the pork chops: Carefully place the breaded pork chops in the hot pan, making sure not to overcrowd (cook in batches if necessary). Cook without moving for 5-6 minutes until the bottom is golden brown and crispy. Flip gently using tongs and cook the second side for another 5-6 minutes until golden brown and the internal temperature reaches 145°F (63°C).
- Rest and serve: Transfer cooked pork chops to a wire cooling rack or paper towel-lined plate. Let them rest for 3-5 minutes—this allows the juices to redistribute throughout the meat. Garnish with fresh chopped parsley and serve with lemon wedges for squeezing over top. Enjoy immediately while the crust is at its crispiest!
Notes
- Thickness matters: For chops thicker than 1 inch, you may need to finish cooking in a 375°F oven for 5-7 minutes after searing to ensure the center cooks through without burning the crust.
- Oil temperature: If your oil is smoking, it’s too hot—reduce heat slightly. If the breading isn’t sizzling when you add the pork chop, the oil isn’t hot enough yet.
- Don’t flip too early: Resist the urge to check the bottom before 5 minutes. The crust needs time to set and will release naturally from the pan when it’s ready.
- Carryover cooking: The internal temperature will rise about 5°F while resting, so it’s okay to remove them at 140°F if you prefer.
- Make it gluten-free: Substitute regular flour with almond flour and use gluten-free panko breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 pork chop
- Calories: 425
- Sugar: 1g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 165mg