Crispy Pork Chops
Get ready to elevate dinner with these irresistible Crispy Pork Chops, a perfect blend of juicy tenderness and crunchy golden perfection! Coated in a flavorful Parmesan-panko breadcrumb mix, these pork chops are seasoned with a savory medley of garlic powder, paprika, salt, and pepper for mouthwatering results. The three-step breading process ensures every bite delivers maximum crunch, while frying in a shallow layer of hot oil creates a beautifully crisp crust. Ideal for both weeknight dinners and special occasions, these restaurant-quality pork chops pair perfectly with classic sides like creamy mashed potatoes or a crisp green salad. Ready in just 35 minutes, this quick and easy recipe is sure to become a family favorite! Keywords: crispy pork chops, crunchy breading, Parmesan panko pork chops, easy pork chop recipe, quick dinner idea.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 cup All-purpose flour
- 2 pieces Eggs, large
- 2 tablespoons Milk
- 1 cup Breadcrumbs (preferably panko)
- 0.25 cup Parmesan cheese, grated
- 0.5 cup Vegetable oil (for frying)
Instructions
Season the pork chops on both sides with salt, black pepper, garlic powder, and paprika. Let them sit at room temperature for 10 minutes.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the breadcrumbs and grated Parmesan cheese.
Dredge each pork chop in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumb mixture, patting the crumbs to adhere evenly. Repeat for all pork chops.
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1/4 inch deep. To test if the oil is ready, drop a breadcrumb into the oil; it should sizzle immediately.
Carefully place the pork chops into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C).
Transfer the cooked pork chops to a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite sides, such as mashed potatoes, a fresh salad, or roasted vegetables.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
