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Quick Crispy Parmesan Crusted Pork Chops

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These quick crispy parmesan crusted pork chops are golden, crunchy, and juicy, ready in about 25 minutes with simple pantry ingredients. Perfect for busy weeknights when you want a delicious meal without the fuss.

Ingredients

Scale
  • 4 boneless pork chops, about 1 inch thick
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Let them sit on a plate while you set up your breading station.
  2. Set up the breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and Dijon mustard until smooth. In the third bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix together with a fork.
  3. Working with one chop at a time, dredge it in the flour, shaking off any excess. Then dip it into the egg mixture, letting any extra drip off. Finally, press it firmly into the breadcrumb mixture, making sure both sides are completely coated. Place the breaded chop on a clean plate and repeat with the remaining chops.
  4. Place your skillet over medium heat and add the olive oil and butter. Let the butter melt and sizzle until the oil shimmers.
  5. Carefully place two pork chops in the skillet (don’t crowd the pan). Cook for 3-4 minutes on the first side, until the crust is deep golden brown. Flip them carefully with tongs and cook for another 3-4 minutes on the second side. The internal temperature should reach 145°F (63°C) when measured with a meat thermometer inserted into the thickest part.
  6. Transfer the cooked chops to a wire rack set over a baking sheet. If cooking in batches, place the baking sheet in a 200°F (93°C) oven to keep them warm while you cook the remaining chops.
  7. Let the pork chops rest for 5 minutes before serving.

Notes

Let pork chops sit at room temperature for 15 minutes before cooking for even cooking. Use a meat thermometer to avoid overcooking. Don’t crowd the pan; cook in batches if needed. For a low-carb version, substitute panko with crushed pork rinds or almond flour. For a baked version, place breaded chops on a wire rack over a baking sheet, spray with cooking spray, and bake at 400°F (200°C) for 15-18 minutes, flipping halfway.

Nutrition

Keywords: crispy parmesan crusted pork chops, quick pork chops, weeknight dinner, easy pork chop recipe, parmesan crusted pork

Find it online: https://flurpchef.com/quick-crispy-parmesan-crusted-pork-chops/