Parmesan-Crusted Pork Chops
This recipe guides you through preparing succulent, pan-fried pork chops coated in a crispy Parmesan and breadcrumb crust. It involves setting up a simple breading station, pan-frying the chops to a golden-brown finish, and serving them with fresh lemon wedges for a bright, flavorful meal that's both easy and delicious.
Equipment
- 1 Large Skillet
- 3 Shallow Dishes (e.g., pie plates) For the breading station
- 1 Whisk
- 1 Instant-Read Meat Thermometer Essential for safe internal temperature
- 1 Tongs For handling chops
Ingredients
Main
- 2 large eggs
- 1 cup dried Italian-style bread crumbs
- 3/4 cups freshly grated Parmesan
- 4 1/2 to 3/4-inch thick center-cut pork loin chops (each about 10 to 12 ounces)
- Salt and freshly ground black pepper
- 6 tablespoons olive oil
- Lemon wedges for serving
Instructions
- Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
- Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
Notes
Achieving a beautifully crisp crust on your Parmesan-crusted pork chops hinges on a few key factors. First, ensure your breading station is well-organized, and pat the breadcrumbs firmly onto the chops for maximum adhesion; this prevents them from falling off during cooking. When pan-frying, do not overcrowd the skillet, as this will drop the oil temperature and lead to steaming rather than browning. Cook in batches if necessary. Most importantly, use an instant-read thermometer to check the internal temperature, aiming for 145°F (63°C) in the thickest part. Remove the chops from heat and allow them to rest for 5 minutes; this carry-over cooking will bring them to a perfect juicy finish, preventing dryness. The lemon wedges are crucial for cutting through the richness and brightening the flavors.