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Parmesan Crusted Pork Chops Parmesan Crusted Pork Chops

by Rachel
written by Rachel
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If dry, boring pork chops have disappointed you in the past, these Crispy Golden Parmesan Herb Pork Chops are about to change everything. Juicy on the inside, perfectly crisp on the outside, and packed with savory Parmesan and Italian herb flavor, this is a dinner that feels special without being complicated.

These pork chops come together quickly with a simple pan-fry and a short oven finish, giving you restaurant-style results right at home. Whether it’s a busy weeknight or a casual weekend meal, this Parmesan herb pork chop recipe is guaranteed to be a hit with the whole family.

Why You’ll Love This Recipe

  • Crispy, golden coating: Parmesan and breadcrumbs create amazing crunch
  • Juicy every time: Finished in the oven for perfect doneness
  • Quick weeknight dinner: Ready in about 30 minutes
  • Family-friendly flavors: Savory, herby, and comforting
  • Versatile: Works just as well with chicken cutlets
  • Simple ingredients: Pantry staples with big flavor

Step-by-Step Instructions

Step 1: Preheat and Prep

First, preheat the oven and line a baking sheet so the pork chops are ready to finish cooking after frying.

Step 2: Set Up Breading Stations

Next, prepare three shallow bowls: one with flour and seasoning, one with beaten egg and water, and one with breadcrumbs mixed with Parmesan and Italian seasoning.

Step 3: Dredge in Flour

Working one at a time, coat each pork chop lightly in the flour mixture. Shake off the excess so the coating stays crisp.

Step 4: Dip in Egg

Then, dip the floured pork chop into the egg mixture, letting any excess drip off.

Step 5: Coat with Parmesan Breadcrumbs

Press the pork chop firmly into the breadcrumb-Parmesan mixture, coating both sides evenly. Let the breaded chops rest briefly so the coating adheres well.

Step 6: Pan-Fry Until Golden

Heat oil in a large skillet. Once hot, carefully add the pork chops and fry until golden brown and crispy on both sides.

Step 7: Finish in the Oven

Transfer the browned pork chops to the prepared baking sheet and bake until the internal temperature reaches a safe, juicy doneness.

Step 8: Rest and Serve

Finally, let the pork chops rest for a few minutes before serving to lock in the juices.

Tips for Best Results

  • Use a meat thermometer: Prevents overcooking and dryness
  • Don’t overcrowd the pan: Keeps the coating crispy
  • Let breaded chops rest: Helps the crust stick better
  • Use finely grated Parmesan: Melts into the breadcrumbs evenly
  • Rest before serving: Juices redistribute for tender meat

FAQs

How do I keep pork chops from drying out?
Finish them in the oven and remove them as soon as they reach the proper temperature.

Can I use bone-in pork chops?
Yes, but they will need a slightly longer cooking time.

Can I bake these instead of frying?
Pan-frying gives the crispiest crust, but baking works with less crunch.

What oil is best for frying pork chops?
Use a high-smoke-point oil like avocado, canola, or refined coconut oil.

Can I make these ahead of time?
They’re best fresh, but leftovers reheat well in the oven.

Crispy Golden Parmesan Herb Pork Chops

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • 4 boneless pork chops, 1/2 inch thick
  • 1 1/2 cups plain or Italian-style breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons water
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • Oil for frying (e.g., refined coconut oil, avocado oil, or vegetable oil)

Instructions

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil and set aside.

Prepare breading stations: In a medium bowl, whisk together the beaten egg and water. In a second shallow dish or plate, combine the flour, salt, and black pepper. In a third shallow dish or plate, mix the breadcrumbs, finely grated Parmesan cheese, and Italian seasoning until well combined.

Bread the pork chops: Working with one pork chop at a time, first dredge both sides in the flour mixture, shaking off any excess.

Next, dip the floured chop into the egg mixture, allowing any excess to drip off.

Finally, press the chop firmly into the breadcrumb mixture, ensuring both sides are thoroughly coated. Place the breaded chops on a clean plate and let rest for 5 minutes.

Heat oil: In a large skillet (preferably cast iron or heavy-bottomed), add about 1/2 inch of frying oil and heat over medium-high heat. The oil is ready when a small piece of breading sizzles immediately upon contact.

Pan-fry: Carefully add the breaded pork chops to the hot oil (do not overcrowd the pan, cook in batches if necessary). Fry for 1-2 minutes per side, or until the breading is golden brown and crispy.

Finish in oven: Transfer the browned pork chops to the prepared baking sheet. Bake for 15 minutes, or until the internal temperature of the pork chops reaches 140-145°F (60-63°C) when measured with a meat thermometer.

Serve immediately: Let the chops rest for 3-5 minutes before serving to allow juices to redistribute. Serve with your favorite sides like rice, steamed broccoli, or a fresh salad.

Nutrition

Calories: 410 kcal Protein: 38g Carbs: 27g Fat: 23g

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