Parmesan Crusted Pork Chops
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My parmesan crusted pork chops have a crispy panko and parmesan crust on the outside and stay juicy on the inside! They’re made with just 10 simple ingredients, and I sear them in one pan then put the whole thing in the oven to finish.
If you want a more hands-off version, my air fryer pork chops let the air fryer do the crisping for you. And if you love the parmesan crust but want to switch up the protein, my parmesan crusted chicken uses the same kind of golden, cheesy coating.
My Stovetop-to-Oven Trick for Crispy Pork Chops
These parmesan crusted pork chops taste like something I would order at a restaurant, but the ingredients could not be simpler. That is my favorite kind of dinner.
The trick that makes these work is using two cooking methods in one pan. I sear the breaded chops on the stovetop first so the parmesan coating gets golden and crispy, then I slide the whole skillet into the oven to finish. The outside stays crunchy and the inside turns out juicy every time.
My daughter Leah is a chicken parmesan girl, and my son Connor will take a pork chop any night of the week. These are the recipe that finally made both of them happy at the same table. Connor says they are even better than plain pork chops because of the cheesy crust.
Table of Contents
Here is what I love most. It is just 10 simple ingredients, and most of them are already in my kitchen. Panko, parmesan, eggs, a few seasonings, and the pork chops themselves. There’s no special breading to buy and no time spent soaking in buttermilk.
The parmesan does two jobs here. I use it in the first dredge AND mix it right into the panko, so you get that salty, savory cheese flavor in every bite plus a coating that crisps up golden. Cooking it all in one oven-safe skillet means way less cleanup too, which is a big win on a busy weeknight for dinner.
Pork chops are just so versatile, which is why I make them about a hundred different ways. My brown sugar pork chops are sweet and sticky when I want a change, and my honey garlic pork chops have a garlicky-sweet sauce my kids ask for on repeat.
Key Ingredients and Tips
- Pork chops – I use boneless chops about 1 inch thick because they stay juicy and are easy to bread.
- Panko breadcrumbs – These give the coating its light crunch and turn a beautiful golden brown.
- Parmesan cheese – Grate it fresh if you can. It melts into the breading better than pre-shredded and adds that salty, savory flavor. I use it in two of the three breading dishes.
- Eggs – The middle dip that helps the breading stick to the meat.
- Salt and pepper – Simple seasonings that bring out the natural flavor of the pork.
- Garlic powder – Adds a savory background note without the burning you get from fresh garlic in a hot skillet.
- Dried parsley – Mostly there for a fresh pop of color in the crust.
- Olive oil and butter – I fry the pork chops in two fats. The butter adds richness and the oil keeps it from burning.
How to Make Parmesan Crusted Pork Chops
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
- Preheat the oven to 350 degrees F, season the pork chops with salt, pepper, and garlic powder, the cover them with plastic wrap and pound the meat until they are about 3/4 inches thick.
- Combine the seasonings in a bowl and then sprinkle it on both sides of the chops. Then dip the pork chops into the Parmesan bowl and coat each side.
- Continue by dipping each pork chop into the egg bowl, making sure to fully coat both sides, but allow any excess egg to fall off.
- Lastly, dip the pork chops into the breadcrumb mixture, making sure it is fully coated on both sides. The more breadcrumbs that stick, the crispier the texture!
- Heat the butter and oil in a large skillet then place the pork chops in the pan.
- Fry them for 2-3 minutes on each side until golden brown, then place the whole skillet (if it’s oven safe) into the oven and bake it for 5-8 minutes until the pork chops hits an internal temperature 145 degrees F.
Expert Tips
- Grate your own parmesan. Fresh parmesan melts into the panko so much better than the pre-shredded kind, which can stay a little chalky and won’t crisp the same way.
- Don’t pound them thinner than ¾ inch. I keep my parmesan crusted pork chops at ¾ inch so they cook through without drying out. Any thinner and they get dry fast.
- Let the pork come to room temperature first. This is my best tip for even cooking. Cold chops cook unevenly, and the outside can overcook before the middle catches up.
- Use an instant-read thermometer. I pull mine at 140-145 degrees F and let them rest. It takes all the guesswork out of knowing when they are done.
- Give each breading dish its own fork. I use a separate fork for the parmesan, the egg, and the breadcrumbs so I am not gluing my fingers together. It creates way less mess.
Variations
- Make them spicy. I add a pinch of cayenne to the seasoning when I want a little heat. The kids skip this one but Ben loves it.
- Swap in Italian breadcrumbs. Use seasoned Italian breadcrumbs instead of panko for a more herby crust, the same way I do in my air fryer eggplant parmesan.
- Use bone-in chops. If boneless are not available, bone-in pork chops work too. Just know they will need a few extra minutes in the oven.
- Sharpen up the crust. I sometimes mix a little pecorino romano in with the parmesan for an even saltier, sharper coating.
- Finish with lemon. A squeeze of fresh lemon right before serving brightens up that rich, cheesy crust.
- Make it gluten-free. Gluten-free panko works just the same here, so nobody has to miss out.
What to Serve with Crispy Pork Chops
My parmesan crusted pork chops are crispy and rich, so I like to balance them with something creamy or something light. For the cozy route, I go with my dutch oven mac and cheese or a bowl of my 4 ingredient potato soup because that creamy texture is so good next to the crunchy crust.
When I want to lighten up the plate, my crack green beans and roasted asparagus are my go-tos. And honestly, a side of my cinnamon applesauce is the classic pork chop pairing my kids always reach for.
Parmesan Crusted Pork Chops FAQs
How do I keep my pork chops from turning out tough?
Pork chops get tough and rubbery when they cook too long, so I take them off the heat as soon as they hit a safe internal temperature. Bringing them to room temperature before cooking and letting them rest a few minutes after also makes a big difference for me.
What if I don’t have an oven-safe skillet?
No problem at all. Just sear the chops in whatever skillet you have, then move them to a baking sheet to finish in the oven. You get the same crispy crust and juicy inside.
How should I store leftovers?
I store leftover pork chops in an airtight container in the fridge for up to 3 days. The crust softens a little, but it crisps right back up when you reheat it.
How do I reheat them?
My favorite way is the oven at a low 250 degrees F, left uncovered so the coating gets crispy again. The air fryer works great for this too and only takes a few minutes.
More Pork Chop Recipes
- Oven baked bone-in pork chops
- Grilled pork chops
- Smothered pork chops
- Pork chop casserole
- Baked pork chops
- Pork chop sandwich
- Parmesan crusted chicken in the air fryer
Parmesan Crusted Pork Chops
Ingredients
- 4 pork chops, 1-inch thick, boneless
- 1 cup panko breadcrumbs
- 1 ¾ cups parmesan cheese, grated, divided
- 3 large eggs
- kosher salt
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon garlic powder
- 3 teaspoons dried parsley
- 2 tablespoons olive oil
- 2 tablespoons butter, unsalted
Instructions
- Preheat the oven to 350 degrees F, then place plastic wrap over the pork chops and pound them with a meat mallet until they are about 3/4 inch thick.
- In a small bowl, combine the parsley, 1 teaspoon salt, ½ teaspoon pepper, and garlic powder. Liberally season both sides of the pork chops.
- Add ¾ cup Parmesan cheese to a shallow dish. In a second shallow dish, whisk the eggs with ½ teaspoon salt. In a third dish, combine the panko, remaining 1 cup Parmesan cheese, and dried parsley.
- Dip one pork chop into the Parmesan cheese, coating both sides. Transfer to the egg mixture, coating both sides, then into the breadcrumb mixture, pressing gently so the coating adheres evenly.
- Repeat with the remaining pork chops.
- Heat the butter and oil in a large skillet over medium-high heat until the butter begins to bubble. Add the pork chops and cook for 2-3 minutes per side (or until golden brown). They should still be uncooked in the center.
- Blot any excess grease from the skillet, then transfer it to the preheated oven. Cook the pork chops for an additional 5 to 8 minutes, until they reach 140-145 degrees F.
- Let the pork chops rest for about 5 minutes before eating.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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