Parmesan Crusted Pork Chops

parmesan crusted pork chops

The Spruce Eats / Leah Maroney

  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Servings: 4 servings

Parmesan crusted pork chops are juicy, crispy, and are the perfect easy weeknight meal. The pork chops feel fancy, but they cook so quickly and can be served with so many different sides. Serve alongside pasta, mashed potatoes, vegetables, or just on top of a beautiful arugula salad. 

The pork chops are coated in parmesan along with the flour and then even more parmesan along with the bread crumbs. This gives it amazing flavor, moisture, and a perfect outer crunch.


  • 4 (3/4-inch thick) center-cut pork loin chops (about 10 ounces each)
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon freshly ground black pepper (divided)
  • 1 cup Parmesan (finely grated, divided)
  • 1 tablespoon flour
  • 1 egg
  • 1 cup panko bread crumbs
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • For Serving: lemon wedges, arugula, shaved parmesan

Steps to Make It

  1. Gather your ingredients.

    ingredients for parmesan pork chops on a platter
  2. Trim off the excess fat from the edge of the pork chop. Pound each pork chop between two sheets of parchment paper to ¼ inch thickness. Salt and pepper both sides of the pork chops. Set aside.

    pork chops pounded with a rolling pin
  3. Whisk together the flour, half of the parmesan cheese, and a pinch of the salt and pepper into a shallow bowl.

    flour and parmesan cheese whisked together in a bowl
  4. Whisk together the egg, a pinch of the salt and pepper and 2 tablespoons of water into another shallow bowl.

    eggs and water whisked together in a bowl
  5. Whisk together the remaining parmesan cheese, panko bread crumbs, dried basil, dried oregano and another pinch of salt and pepper in a third shallow bowl.

    seasoned bread crumbs in a bowl
  6. Dip the pork chops into the flour/cheese mixture. Coat both sides and then shake off the excess flour.

    pork chops dipped in flour mixture
  7. Then dip the pork into the egg mixture and flip to coat both sides.

    pork chops dipped in egg wash
  8. Transfer the pork chop to the breadcrumb mixture and coat both sides.

    pork chops dipped in breadcrumb mixture
  9. Heat the olive oil and butter in a large skillet on medium heat until the butter has melted. Add the pork chops and cook on medium heat for about 3 minutes or until golden brown. Flip and cook for another 3-4 minutes or until the internal temperature reaches 165F.

    breaded pork chops cooked in a pan
  10. Remove from the heat and serve with arugula, more parmesan, chopped parsley and lemon wedges.

    pork chops and arugula salad

Recipe Tips

It’s important to pound the pork chops. This helps to tenderize them and will help them cook more quickly. Do not pound them too thin, or they will become dry too easily. 

Recipe Variations

If you don’t have panko bread crumbs you can substitute with regular Italian breadcrumbs.