Go Back
Parmesan Crusted Pork Chops are the embodiment of culinary comfort, offering a delightful blend of flavors and textures that make for a satisfying meal. With a crispy, golden-brown crust and juicy, tender meat, this dish is not only a feast for the palate but also a visual delight. Pork chops can sometimes be seen as simple or mundane, but when prepared with the right techniques and ingredients, they can transform into a gourmet experience right in your kitchen.

Parmesan Crusted Pork Chops

Discover the ultimate comfort food with Parmesan Crusted Pork Chops, a dish that beautifully combines crispy, golden-brown crusts with tender, juicy meat. This easy recipe transforms everyday pork into a gourmet delight using fresh Parmesan, panko breadcrumbs, and simple seasonings. Perfect for impressing guests or enjoying a cozy dinner at home, these pork chops promise a satisfying crunch and rich flavor. Follow step-by-step instructions to elevate your cooking game!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in pork chops (1-inch thick)

1 cup grated Parmesan cheese

1 cup panko breadcrumbs (for superior crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)

2 large eggs

2 tablespoons Dijon mustard

Salt and freshly cracked black pepper to taste

1/4 cup all-purpose flour

2 tablespoons olive oil

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). To make cleanup easier, line a baking sheet with parchment paper.

    Prepare the Coating: In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, mixed Italian herbs, and a pinch of salt and freshly cracked pepper. Stir well to ensure even distribution and set this mixture aside to create a delicious crust.

      Set Up a Dredging Station: Take two additional shallow bowls; in one, beat the eggs and combine them with the Dijon mustard until nicely blended. In the other, add the all-purpose flour.

        Season the Pork Chops: Using paper towels, pat each pork chop dry to remove excess moisture. Generously season both sides with salt and freshly cracked black pepper for flavor enhancement.

          Dredge the Pork Chops: Begin by coating each pork chop in flour. Shake off any excess flour before dipping them into the egg-Dijon mixture, ensuring they are fully coated. Then, firmly press the pork chops into the Parmesan breadcrumb mixture, ensuring they are covered thoroughly. Transfer the coated pork chops to the lined baking sheet.

            Cook the Pork Chops: Drizzle a little olive oil over each coated pork chop to promote even browning. Place the baking sheet in the preheated oven and bake the chops for 25-30 minutes. They are done when their internal temperature reaches 145°F (63°C), and the coating is a luscious golden brown and crisp.

              Let Rest and Serve: After baking, remove the pork chops from the oven and allow them to rest for about 5 minutes to let the juices redistribute. Serve hot, accompanied by lemon wedges to add a fresh burst of brightness.

                Prep Time, Total Time, Servings:

                  15 minutes | 40 minutes | 4 servings

                    - Presentation Tips: For a beautiful presentation, arrange the pork chops on a large serving platter, garnished with fresh herbs like parsley or thyme, and serve the lemon wedges artfully around the edges.