Classic breaded pork chops are a dying art. Let us not allow them to disappear! The coating keeps the pork tender and juicy while simultaneously getting brown and crunchy—it's the best of all worlds. These boneless, breaded chops get a coating of shredded Parmesan cheese instead of a layer of flour like in the classic version. The cheese adds flavor and moisture and takes these pan-fried chops to the next level.
Serve these Parmesan-crusted pork chops with wedges of lemon so each diner can spritz their serving with a bit of fresh citrus if they like. A side of roasted vegetables or an arugula salad with a lemony dressing is just the thing for a simple, but utterly fabulous dinner.
- 4 (3/4-inch thick) center-cut pork loin chops (about 10 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup Parmesan (finely shredded)
- 1 egg
- 1 cup dried Italian-style bread crumbs
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- Lemon wedges, for serving
Pat the pork chops thoroughly dry. Sprinkle them evenly on both sides with the salt and pepper. Cover both sides of all pork chops evenly with the Parmesan cheese. Once each side of the chops has the cheese on it, apply pressure to press the cheese onto both surfaces of each chop—you can lightly pound each side with a meat tenderizer or meat pounder to work the cheese into the surface. If you pound the chops a bit thinner, that's fine, but if they get closer to 1/2-inch thick, reduce cooking time to about 4 minutes per side.
In a medium bowl, beat the egg with 1 tablespoon water; put the bread crumbs on a rimmed plate or a shallow bowl. Use one hand to handle the "wet" ingredients: with one hand, dip a Parmesan-coated pork chop in the egg on both sides, lift up and let any excess drip off, and transfer to the breadcrumbs; with the other hand, work the breadcrumbs all over both surfaces and transfer to a clean plate. Repeat with the remaining chops.
Melt the butter in a large frying pan or saute pan over medium heat. When the butter is melted, add the olive oil. Swirl together and add the coated pork chops to the pan; they should sizzle immediately upon hitting the pan. Reduce heat to low.
Cook until well browned, around 6 minutes. Turn and cook until golden on the second side, around another 6 minutes. Remove from the pan, cover loosely with foil, and let sit 10 minutes. This will allow the meat to "rest" and the juices in the meat to redistribute, making sure the chops are evenly cooked and delicious.
Serve hot with lemon wedges for spritzing.