Pork chops are often written off as dry or tough unless they’re brined, but this Parmesan Crusted Pork Chops recipe is proof that that doesn’t have to be true.

Lean boneless pork chops are breaded simply with parmesan and Italian bread crumbs, then quickly pan fried in olive oil until golden brown and juicy. It’s a great weeknight dinner!

Parmesan Crusted Pork Chops - Served On a Wooden Platter with a Fork and Knife Slicing Into Pieces

I love pork, but it’s a bummer how many pork chop recipes require brining to ensure that you end up with a juicy pork chop, and not a tough piece of shoe leather.

It’s not that brining is all that horrible, but as a busy mom who likes to keep things as simple as possible, sometimes it feels like a big extra step. It adds a lot of prep time, you know?

Part of what I love about this recipe is that no brining is necessary here to get pork that’s crispy on the edges, but juicy in the middle. And that makes it quick and perfect for weeknights.

This recipe takes about 15 minutes total, so if you’re looking for a reliable weeknight dinner that’s quick and tasty, this may become one of your go-to recipes.

Anytime I see boneless pork chops on sale, I grab a bunch and make this parmesan pork.

Parmesan Pork Chops - Served On a Wooden Platter with a Fork and Knife Slicing Into Pieces

What Pork to Buy

For this recipe, I recommend thinner instead of thicker pork chops. Thin pieces require less cook time and are more forgiving if overcooked. If you want to use thick pieces, I recommend taking them out of the fridge an hour ahead of time and letting them warm up slightly at room temperature.

I also recommend boneless chops here, for the most convenient slicing. You can certainly use bone-in pork chops too, it’s just slightly less convenient to cut around the bone because it’s obscured in the parmesan coating.

Step by Step Overview:

To get started, set up your breading station with three separate bowls. A shallow bowl is always easiest for breading.

Fill one with Italian bread crumbs, one with beaten eggs, and one with grated parmesan:

Dipping Bowls with Parmesan Cheese, Egg Wash, and Seasoned Bread Crumbs

A quick tip: grate your own parmesan using a zester. This will give you an ultra-light parmesan that sticks like magic to the pork chop:

Freshly Grated Parmesan Cheese in a Bowl

Season the pork chops with sea salt and black pepper, then dip them into the grated parmesan:

Breading a Pork Chop in Grated Parmesan

Shake off any excess, then dip into the beaten egg mixture:

Dipping the Parmesan Pork Chop in Egg Wash

Again, make sure to shake off the excess. If you’ve ever had the breading fall off, it’s because there was excess that needed to be shaken off.

Finally, dip the pork chops into Italian breadcrumb mixture:

Coating the Pork Chop in Italian Seasoned Bread Crumbs

If you prefer, you can also do Panko bread crumbs instead, which is what I do for my Parmesan Crusted Chicken. However, I really enjoy the Italian seasoning here with the herbs, garlic powder, etc already added.

Pan fry the breaded pork chops in olive oil for about 5 minutes on each side:

Breaded Fried Pork Chops Cooking in Oil in a Skillet

The medium heat should be moderate enough that the olive oil doesn’t burn, and you can avoid flavorless and unhealthy oils like vegetable oil.

You only have to cook pork chops to 145 degrees F for the interior temperature, so that should be plenty of time to crisp up both sides to a golden brown color, with a juicy interior.

Make sure to take the internal temperature using a meat thermometer at the thickest part of the meat.

Parmesan Breaded Pork Chop on a Plate with Side Salad

Look at that crispy parmesan crust! This makes for such a great dinner and one of my favorite easy weeknight meals.

I like to serve the pork chops with an easy vegetable side, like Coleslaw, Mediterranean Quinoa Salad, or Greek Zucchini Salad. Enjoy!

FAQ and Tips:

How do you store leftovers?

Keep in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months.

How do you reheat leftovers?

I recommend re-warming in a 300F oven for about 10 minutes, until crispy again.

What dishes go well with parmesan crusted pork chops?

You can serve it with Steak Fries, Roasted Parsnips, Caprese Pasta Salad, or many more potato, vegetable, and salad based sides.

Can you bake parmesan crusted pork chops instead?

It won’t be as crispy, but yes you can. Spray with cooking spray and bake in a 425F oven for about 10 minutes, until they measure 165F in the center with a thermometer.

Can you fry parmesan pork chops?

This recipe calls for pan-frying, but you could also deep fry these if you prefer. They should only need 3-4 minutes in 375F oil.

Want to cook multiple batches?

If you want to cook a lot of pork chops, you’ll need to do multiple batches. Always place pork chops in a single layer in the skillet, with enough spacing to keep each side of the chops away from the others. Keep already cooked chops warm in a 250F preheated oven on a rimmed baking sheet lined with paper towel.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Parmesan Crusted Pork Chops Served On a Wooden Platter with a Fork and Knife Slicing Into Pieces

Parmesan Crusted Pork Chops

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Lean boneless pork chops are breaded simply with parmesan and Italian bread crumbs, then briefly pan fried in olive oil until golden brown and juicy.
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Ingredients

  • 3 to 4 boneless pork chops (about 1.5 lbs)
  • salt
  • black pepper
  • 1 oz parmesan cheese, freshly grated* (1 cup)
  • 2 eggs beaten
  • 1 cup Italian bread crumbs
  • 3 tbsp olive oil for frying

Instructions 

  • Season the pork chops generously on both sides with salt and pepper.
  • Set up three bowls, placing the grated parmesan in the first bowl, the eggs in the second, and bread crumbs in the third. 
  • Dip each pork chop into the parmesan, then into the egg, then into the bread crumbs, making sure to shake the excess off after each breading station. This prevents the coating from falling off.
  • Heat up a skillet over medium heat, then add the olive oil to coat the bottom of the pan.
  • Pan fry the pork chops for 4-5 minutes on each side, until golden brown and crispy on both sides, with a minimum interior temperature of 145F. Enjoy!

Notes

*The pork chops I typically get from the store are 3/4″ in thickness, or 1″ max. Thickness will affect cooking time, so make sure not to get the double cut or extra thick pork chops here. Thinner is better.
**If possible, use a zester to grate the parmesan. It will give you an ultra light parmesan that will stick well to the pork.

Nutrition

Calories: 531kcal, Carbohydrates: 20g, Protein: 44g, Fat: 29g, Saturated Fat: 8g, Cholesterol: 202mg, Sodium: 546mg, Fiber: 1g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Joanne Ozug

Post updated with new photos, writing, and tips in August 2018. Originally published July 2011.