Parmesan crusted pork chops are the weeknight hero. Thick-cut, juicy pork. Crispy Parmesan-panko crust. Pan-seared to golden perfection. 20 minutes. No breading drama. Serve with a squeeze of lemon. Dinner done.
Ingredients
Serves 4.
- 4 boneless pork chops (about 1 inch thick, 6-8 oz / 170-225g each)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Lemon wedges for serving
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Prep Pork
- Pat pork chops dry with paper towels. Season both sides with salt and pepper.
Step 2: Set Up Breading Station
- Bowl 1: Flour.
- Bowl 2: Beaten eggs.
- Bowl 3: Mix panko, Parmesan, garlic powder, and paprika.
Step 3: Bread Pork
- Dredge each pork chop in flour (shake off excess). Dip in egg. Press firmly into panko-Parmesan mixture, coating both sides.
Step 4: Pan-Sear
- Heat olive oil and butter in a large skillet over medium-high heat. Cook pork chops 3-4 minutes per side until golden brown and cooked through (145°F / 63°C internal). Work in batches if needed.
Step 5: Serve
- Garnish with parsley. Serve immediately with lemon wedges. Squeeze generously. Golden, crispy, juicy perfection.
Summary
Prep Time: 10 min | Cook Time: 10 min | Total: 20 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Reheat leftover pork chops in oven or air fryer at 375°F for 8-10 minutes (crispy returns). Freezer: 3 months. Never microwave — breading gets soggy. Great for meal prep — bread and pan-sear fresh.
