Simple and delicious Parmesan Crusted Pork Chops! Whats the secret to a tender chop? Let us show you how cook up a quick, easy and tender pork chop with just a few ingredients!
The secret to a juicy and tender pork chop is not exceeding an internal temperature above 145 degrees. (unless you are braising or slow cooking of course..thats a whole ‘nother cooking technique).
A good meat thermometer is an essential piece kitchen equipment, even for seasoned cooks. We use it almost every day and have saved many a piece of protein from ruin by using it! . Rachel and I love this one from OXO .
We also love a cast iron skillet! If you don’t own one you can still whip up these delicious chops but We love this one from Lodge and Rachel and I own it in every size. You can spend more but why? But if you don’t have a cast iron – don’t sweat it! Use your best heavy duty skillet for good results!
We love a good pork dish like these Pork Chops in Mushroom Gravy or this Brown Sugar and Garlic Crusted Pork Tenderloin. Both super easy and a great switch up from chicken!
What kind of pork should I use for these Parmesan Crusted Chops?
- You can see we used a thick boneless chop and they were delicious. But a thinner cut will be good as well. Bone-in will work too.
- Trick is to not let them go to long and get tough.
PRO TIP: If using a thinner cut omit the oven time and simply continue to cook on the stove top in the skillet until done.
Bread Crumb PRO TIP : A ratio of one to one parmesan to bread crumbs is perfect. We love using this method as you can eyeball how much breadcrumb mixture you need and not have too much waste. Parmesan ain’t cheap and we hate waste!
Heat your skillet using medium high heat add your olive oil and butter. Heat until just starting to smoke.
PRO TIP: Using oil and butter in a hot skillet
- Butter will give you that nice crust and oil will keep the butter from burning.
- Butter and oil are BFF’s in a hot skillet
Depending on the thickness of your pork and whether it needs additional cook time, transfer to a 400 degree oven. Baking for an additional 10 minutes, checking for doneness.
Let your chops rest for 5 minutes before cutting into them...ahhhhh finally. The perfect pork chop!
Finish the dish! What to serve with these perfectly crusted chops!
Loaded Mashed Potato Casserole
or just a simple green salad and some steamed veggies and rice!
Have a delicious day!
Clink!
Kathi and Rachel
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Parmesan Crusted Pork Chops
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and pepper
- 4 pork chops boneless or bone in
- 1/3 cup panko crumbs or unseasoned bread crumbs
- 1/3 cup grated parmasan cheese
- 1/2 teaspoon garlic powder
Instructions
NOTE: If your pork chop is 1" thick or more preheat oven to 400 degrees. Bake chops for about 10 minutes after searing. If less than 1" thick you can cook through in the skillet itself.
- Preheat skillet to medium high heat.
- While skillet is heating combine parmesan , bread crumbs and garlic powder on plate. Pat dry pork with paper towels. Sprinkle lightly with salt and pepper.
- Add butter and olive oil to preheated skillet.
- Dredge pork chops into bread crumb mixture pressing down to coat. Coat sides of chops as well if needed.
- Place into hot skillet. Do not touch. After 2-3 minutes turn and sear remaining side. Sear sides of pork if a particularly thicker cut.
- Check for doneness. If a thicker chop, more than 1", put in 400 degree oven for 10 minutes or until thermometer reaches 145 degrees. If using a thinner chop reduce heat to medium and continue to cook, turning on occasion until internal temperature reaches 145 degrees.
- Let rest for 5 minutes before serving.
Felicia Thayer says
So surprised at how incredibly tender and juicy these pork chops were! Will definitely be making these again and again! Thank you for the wonderful recipe!
LaurieB says
These were so good and really simple to make. Lemon slices on the side were a real bonus. I’d highly recommend making this!
Angelina says
Super easy & tasty. I used boneless Loin Chops and jakarded (spelling?) them. They came out tender & juicy. I added some Thyme. Delicious. Thank you 🙂
Judith Cushman says
I can’t wait to try your moist, parmesan pork chops. I love pork chops but, not dry. Thank you for your recipe.