Pork Chops with Lemony Bread Crumbs
Elevate your weeknight dinner with these irresistibly crispy Pork Chops with Lemony Bread Crumbs—a dish that's as flavorful as it is easy to make! This recipe pairs tender, bone-in pork chops with a golden crust of panko bread crumbs infused with zesty lemon, fresh parsley, and a touch of Parmesan for a savory kick. Pan-fried to perfection in a blend of butter and olive oil, these chops boast a satisfying crunch while staying juicy on the inside. Ready in just 35 minutes, they're perfect for busy nights or a casual dinner party. Serve them with a squeeze of fresh lemon for a bright, vibrant finish that complements the rich, crispy coating beautifully. Whether you're a seasoned cook or a kitchen novice, this recipe guarantees a crowd-pleasing meal packed with bold flavor and irresistible texture.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in, about 1-inch thick)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Panko bread crumbs
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Grated Parmesan cheese
- 4 tablespoons Olive oil
- 2 tablespoons Butter
- 4 pieces Lemon wedges (for serving)
Instructions
Place the pork chops on a clean surface and pat them dry with paper towels. Season both sides evenly with salt and black pepper.
Set up a dredging station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk the eggs until smooth. In the third bowl, combine the panko bread crumbs, lemon zest, chopped parsley, and grated Parmesan cheese.
Coat each pork chop in the flour, shaking off the excess. Next, dip it into the beaten eggs, allowing the excess to drip off. Finally, press it firmly into the seasoned bread crumb mixture, ensuring an even coating on both sides.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter has melted and the mixture is hot, place two pork chops into the skillet. Cook for 4-5 minutes per side, or until golden brown and the internal temperature reads 145°F (63°C) on an instant-read thermometer.
Transfer the cooked pork chops to a plate lined with paper towels to drain. Repeat the cooking process with the remaining pork chops, using the remaining olive oil and butter as needed.
Let the pork chops rest for 3-5 minutes before serving to retain their juices. Serve warm with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4507 mg | 196% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 3.9 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 774 mg | 60% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1961 mg | 42% | |
*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.
