Parmesan Crusted Pork Chops

parmesan crusted pork chops

The Spruce Eats / Leah Maroney

Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 4 servings
Nutrition Facts (per serving)
999 Calories
54g Fat
41g Carbs
88g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 999
% Daily Value*
Total Fat 54g 70%
Saturated Fat 19g 97%
Cholesterol 323mg 108%
Sodium 1431mg 62%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 23%
Total Sugars 6g
Protein 88g
Vitamin C 91mg 453%
Calcium 423mg 33%
Iron 6mg 31%
Potassium 1378mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 (10-ounce) center cut pork loin chops, about 3/4-inch thick each

  • 1 teaspoon salt, divided

  • 1/2 teaspoon ground black pepper, divided

  • 1 cup Parmesan cheese, finely grated, divided

  • 1 tablespoon all-purpose flour

  • 1 large egg

  • 1 cup panko breadcrumbs

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • Lemon wedges, for serving

  • Arugula, for serving

  • Parmesan cheese, shaved, for garnish

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.