Description
Look, we’ve all been there — you want to make something that looks like you actually know what you’re doing in the kitchen, but you also don’t want to spend three hours and dirty every pan you own. Enter these Crispy Parmesan Crusted Pork Chops. They’re golden, crunchy, juicy, and honestly taste like something you’d pay $28 for at a restaurant. But plot twist: they take like 30 minutes and use ingredients you probably already have.
The secret? A killer coating of parmesan, panko, and herbs that gets all crispy and gorgeous in the oven. No deep frying, no mess, just pure crispy goodness that’ll make your whole house smell like heaven. My neighbor literally knocked on my door asking what I was cooking. That’s the power we’re working with here.
Ingredients
For the Pork:
- 4 bone-in pork chops (about 1-inch thick — don’t go thin, trust me)
- Salt + black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
For the Coating:
- 1 cup panko breadcrumbs
- 3/4 cup freshly grated parmesan cheese (the real stuff, not the shaker)
- 1/2 cup regular breadcrumbs
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, but adds a nice kick)
For Assembly:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 tbsp olive oil or melted butter
- Cooking spray
For Serving:
- Lemon wedges
- Fresh parsley for that restaurant garnish
- Your favorite sides (more on this later)
Instructions
Preheat your oven to 425°F. Line a baking sheet with parchment paper and give it a light spray.
Pat those pork chops dry with paper towels — this is crucial for crispy coating that actually sticks.
Season both sides with salt, pepper, garlic powder, and paprika. Let them sit while you make the coating.
In a shallow dish, mix together panko, regular breadcrumbs, parmesan, Italian seasoning, garlic powder, onion powder, and cayenne.
Drizzle with olive oil and mix until everything’s evenly coated. This is what makes it extra crispy.
Set up your breading station: flour in one dish, beaten eggs in another, and your coating mixture in a third.
Dredge each pork chop in flour, shaking off excess.
Dip in beaten eggs, letting excess drip off.
Press firmly into the coating mixture, making sure both sides are completely covered. Really press it in there.
Place on your prepared baking sheet.
Pop them in the oven for 20-25 minutes, or until the internal temp hits 145°F and the coating is golden brown and crispy.
No need to flip — the oven does all the work.
Let them rest for 5 minutes before serving (this keeps the juices locked in).
Plate them up with a squeeze of fresh lemon and a sprinkle of parsley.
Take a pic for the ‘gram because these are gorgeous.
Watch everyone’s faces when they take that first bite.
Notes
Keep it classic: Mashed potatoes and green beans never fail.
Go fresh: A crisp arugula salad with lemon vinaigrette cuts through the richness perfectly.
Comfort vibes: Roasted sweet potatoes and sautéed spinach.
Fancy it up: Risotto and roasted asparagus for when you’re really trying to impress.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~22g
- Carbohydrates: ~18g
- Protein: ~42g