Parmesan crusted pork chops are the weeknight hero. Thick-cut, juicy pork. Crispy Parmesan-panko crust. Pan-seared to golden perfection. 20 minutes. No breading drama. Serve with a squeeze of lemon. Dinner done.
Serves 4.
Step-by-Step Instructions
Prep Pork
Pat pork chops dry with paper towels. Season both sides with salt and pepper.
Set Up Breading Station
Bowl 1: Flour.
Bowl 2: Beaten eggs.
Bowl 3: Mix panko, Parmesan, garlic powder, and paprika.
Bread Pork
Dredge each pork chop in flour (shake off excess). Dip in egg. Press firmly into panko-Parmesan mixture, coating both sides.
Pan-Sear
Heat olive oil and butter in a large skillet over medium-high heat.
Cook pork chops 3-4 minutes per side until golden brown and cooked through (145°F / 63°C internal). Work in batches if needed.
Serve
Garnish with parsley. Serve immediately with lemon wedges. Squeeze generously. Golden, crispy, juicy perfection.
Summary
Prep Time: 10 min | Cook Time: 10 min | Total: 20 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Reheat leftover pork chops in oven or air fryer at 375°F for 8-10 minutes (crispy returns). Freezer: 3 months. Never microwave — breading gets soggy. Great for meal prep — bread and pan-sear fresh.
