Description
Tender, juicy, and bursting with flavor, Crispy Parmesan Crusted Pork Chops are a mouthwatering dish that will have your taste buds doing a happy dance.
Ingredients
- 4 boneless pork chops, about 1 inch thick
- 1 cup grated Parmesan cheese
- 1/2 cup Italian-seasoned breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 2 tablespoons olive oil
- Fresh parsley, for serving (optional)
Instructions
1. To begin, set up your breading station. In a shallow bowl, combine the grated Parmesan cheese, Italian-seasoned breadcrumbs, paprika, dried parsley, garlic powder, and black pepper. Whisk the eggs in a separate bowl, ready for dipping the pork chops.
2. One by one, dip the pork chops into the beaten eggs, ensuring they are fully coated. Then, press the chops firmly into the Parmesan-breadcrumb mixture, coating both sides evenly. This double-dipping process will help the breading adhere and create a deliciously crispy crust.
3. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the breaded pork chops to the pan. Cook for 4-5 minutes per side, or until the crust is golden brown and the internal temperature reaches 145°F (63°C). Be sure to keep an eye on the chops, adjusting the heat as needed to prevent burning.
4. Once the Crispy Parmesan Crusted Pork Chops are cooked to perfection, let them rest for a few minutes before serving. This will allow the juices to redistribute, ensuring a juicy and flavorful pork chop. Garnish with fresh parsley for a touch of color and freshness.
Notes
Choosing the right pork chops: When selecting pork chops for this recipe, opt for boneless chops that are about 1 inch thick. Thicker chops will ensure a juicy center while still allowing the breading to crisp up. Avoid overly thin pork chops, as they may cook too quickly and dry out.
Achieving the perfect crust: The key to achieving that signature Crispy Parmesan Crusted Pork Chops crust is to thoroughly coat the chops in the breading mixture. Be sure to press the breadcrumbs firmly onto the pork to help them adhere. Additionally, allowing the chops to rest for a few minutes after cooking will ensure the crust stays crisp and intact.
Avoiding common mistakes: One common mistake to avoid is overcrowding the pan when cooking the pork chops. Fry them in batches if necessary to maintain the oil temperature and prevent the breading from becoming soggy.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 0
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 25
- Cholesterol: 70