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Best Crispy Parmesan Crusted Pork Chops Recipe for Dinner

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These crispy Parmesan crusted pork chops are quick, easy, and perfect for entertaining. With a shatteringly crispy crust and juicy interior, they’re a crowd-pleaser that comes together in under 30 minutes.

Ingredients

Scale
  • 4 boneless pork chops, about 1 inch thick
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 1 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • ½ cup panko breadcrumbs
  • 2 large eggs, beaten
  • 2 tablespoons all-purpose flour
  • ¼ cup avocado oil or vegetable oil for frying
  • Fresh lemon wedges (for serving)
  • Fresh parsley, chopped (for garnish)
  • Flaky sea salt (for finishing)

Instructions

  1. Prep the pork: Pat the pork chops dry with paper towels. Place each chop between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin. Season both sides with salt, pepper, garlic powder, and smoked paprika. Let them sit at room temperature for 10 minutes.
  2. Set up the breading station: In the first shallow bowl, add the flour. In the second bowl, beat the eggs with 1 tablespoon of water until smooth. In the third bowl, combine the grated Parmesan and panko breadcrumbs, mixing with a fork until evenly distributed. Arrange the bowls in order: flour, egg, Parmesan-panko.
  3. Coat the chops: Working with one chop at a time, dredge it in the flour, shaking off any excess. Dip it into the egg wash, letting any excess drip off. Finally, press it firmly into the Parmesan-panko mixture, coating both sides evenly. Place the coated chop on a plate and repeat with the remaining chops.
  4. Heat the oil: Place your cast-iron skillet over medium-high heat and add enough oil to coat the bottom with about ¼ inch depth. Heat until the oil shimmers and a pinch of panko sizzles immediately when dropped in (about 350°F).
  5. Cook the chops: Carefully place two chops in the hot oil, making sure not to overcrowd the pan. Cook for 3-4 minutes on the first side without moving them. Flip and cook for another 3-4 minutes, until the internal temperature reaches 140°F (this will rise to 145°F during resting). Transfer to a wire rack and repeat with the remaining chops.
  6. Rest and serve: Let the chops rest on the wire rack for 5 minutes. Sprinkle with flaky sea salt and fresh parsley, and serve with lemon wedges on the side.

Notes

For best results, grate your own Parmesan cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent proper melting and adhesion. The resting step on a wire rack is crucial to maintain crispiness. If the crust browns too quickly but the pork isn’t cooked through, reduce the heat slightly.

Nutrition

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