Pork with a Parmesan Crust
Elevate your weeknight dinner with this irresistible Pork with a Parmesan Crust, a recipe that combines crispy golden perfection with juicy, tender pork chops. Coated in a flavorful crust made from freshly grated Parmesan cheese, panko breadcrumbs, garlic powder, and Italian seasoning, these pork chops are pan-seared and then oven-baked to achieve the perfect texture. This two-step cooking technique locks in moisture while creating a crunchy exterior. Ready in just 35 minutes, this dish is perfect for both busy weeknights and elegant entertaining. Serve with fresh lemon wedges for a zesty finish that perfectly complements the rich, savory flavors. Indulge in this easy-to-make, restaurant-quality meal that’s sure to impress your family and guests!
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Recipe Information
Ingredients
- 4 pieces Pork chops (boneless, about 1-inch thick)
- 1 cup Parmesan cheese (freshly grated)
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 pieces Eggs
- 0.25 cup Olive oil (for frying)
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork chops dry with paper towels and season both sides with a pinch of salt and pepper.
In a shallow bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, dried Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well.
Place the all-purpose flour in another shallow bowl.
In a third shallow bowl, whisk the eggs until well beaten.
Dredge each pork chop in the flour, making sure to coat it evenly. Shake off any excess flour.
Dip the floured pork chop into the beaten eggs, ensuring it is fully coated.
Press the pork chop into the Parmesan-breadcrumb mixture, pressing gently to adhere the crust to all sides. Set aside and repeat with the remaining pork chops.
Heat the olive oil in a large ovenproof skillet over medium heat. Once the oil shimmers, add the pork chops in a single layer, being careful not to overcrowd the pan.
Cook the pork chops for 2-3 minutes per side, or until the crust is golden brown.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Carefully remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
Serve the pork chops with lemon wedges for a bright, fresh finish.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 6.7 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 448 mg | 34% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 717 mg | 15% | |
*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.
