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Per serving
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- 1
Set up the breading
Pat the pork chops dry and season both sides with salt and pepper. Use boneless chops about 1/2 inch thick so they cook through on the stovetop. Set out three shallow dishes: flour in the first, eggs beaten in the second, and the panko, grated Parmesan, 2 cloves minced garlic, and Italian seasoning stirred together in the third.
- 2
Bread the chops
Dredge each chop in flour and shake off the excess, dip it in the egg, then press it firmly into the Parmesan-panko mixture on both sides so the crust sticks. Press hard — that's what gives you the crispy shell.
- 3
Sear and serve
Heat the olive oil and butter in a large skillet over medium-high until the butter stops foaming. Add the chops and cook 3 to 4 minutes per side, until deep golden and the crust is crisp and an instant-read thermometer hits 145°F. Work in two batches if your pan is crowded. Rest 3 minutes, then serve.
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Parmesan Crusted Pork Chops
Created by: 30MinuteMeals
Ingredients
- 4 boneless pork chops
- salt and pepper
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup Parmesan cheese
- 2 garlic
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 2 tbsp butter
Instructions
- Set up the breadingPat the pork chops dry and season both sides with salt and pepper. Use boneless chops about 1/2 inch thick so they cook through on the stovetop. Set out three shallow dishes: flour in the first, eggs beaten in the second, and the panko, grated Parmesan, 2 cloves minced garlic, and Italian seasoning stirred together in the third.
- Bread the chopsDredge each chop in flour and shake off the excess, dip it in the egg, then press it firmly into the Parmesan-panko mixture on both sides so the crust sticks. Press hard — that's what gives you the crispy shell.
- Sear and serveHeat the olive oil and butter in a large skillet over medium-high until the butter stops foaming. Add the chops and cook 3 to 4 minutes per side, until deep golden and the crust is crisp and an instant-read thermometer hits 145°F. Work in two batches if your pan is crowded. Rest 3 minutes, then serve.