|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||70%|
|Saturated Fat 19g||97%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 6g||23%|
|Total Sugars 6g|
|Vitamin C 91mg||453%|
|*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.|
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
Gather your ingredients.
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.
Whisk together the flour, half of the parmesan cheese, and a pinch of the salt and pepper into a shallow bowl.
Whisk together the egg, a pinch of the salt and pepper and 2 tablespoons of water into another shallow bowl.
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.
Dip the pork chops into the flour/cheese mixture. Coat both sides and then shake off the excess flour.
Then dip the pork into the egg mixture and flip to coat both sides.
Transfer the pork chop to the breadcrumb mixture and coat both sides.
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.
Remove from the heat and serve with arugula, more parmesan, chopped parsley and lemon wedges.
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.
If you don’t have panko bread crumbs you can substitute with regular Italian breadcrumbs.