Parmesan Crusted Pork Chops

Parm crusted pork chops in an oven safe pan cooked and golden brown.

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These parmesan crusted pork chops are coated in a crispy mix of panko and parmesan, then seared on the stovetop and finished in the oven so they turn out golden outside and juicy inside. Made with just 10 simple ingredients, they taste like a restaurant dinner but come together easily on a weeknight. I use one oven-safe skillet for the whole thing, which means less cleanup too.

Prep Time20

Cook Time15

Total Time35

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 599kcal

Author: Samantha Erb

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

For the crispiest crust, grate your own parmesan and do not skip bringing the pork to room temperature before cooking. Start with chops about 1 inch thick and pound them to ¾ inch so they cook evenly without drying out.

This recipe uses an oven-safe skillet, so it goes from stovetop to oven. If you do not have one, sear the chops in any pan and transfer them to a baking sheet to finish. Store leftovers in the fridge up to 3 days and reheat in the oven or air fryer to re-crisp the coating.

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