Perfectly Crispy Parmesan Crusted Pork Chops (Juicy, Not Greasy, in 25 Minutes)
Juicy pork chops with a crispy, cheesy crust — on the table in 25 minutes flat. This recipe changed the way my family looks at pork chops. The parmesan crust stays put, the center stays juicy, and it all comes together in one skillet.
Equipment
- Large Cast-Iron or Stainless Steel Skillet (12-inch)
- Three Shallow Bowls
- Meat Thermometer
Ingredients
Pork Chops
- 4 boneless pork chops (1-inch thick)
Breading
- 1/2 cup freshly grated parmesan
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs
For Cooking
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Seasonings
- salt, pepper, and garlic powder, to taste
Instructions
- Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, and a pinch of garlic powder.
- Set up the breading station: In the first bowl, place the flour. In the second, beat the eggs with a splash of water. In the third, mix the panko and freshly grated parmesan together.
- Dredge each chop in the flour, shaking off the excess. Dip into the egg, letting the excess drip off. Press firmly into the panko-parmesan mixture, making sure it's fully coated on both sides.
- Heat the skillet over medium heat. Add the butter and olive oil, swirling until the butter is melted and foaming but not browning.
- Carefully lay the breaded pork chops in the skillet. Do not crowd the pan — cook in batches if needed. Let them sit without moving for 4-5 minutes, until the bottom is deep golden brown.
- Flip the chops carefully. Cook for another 4-5 minutes, until the internal temperature reaches 145°F on a meat thermometer. The crust should be golden and the cheese bubbling in places.
- Transfer the pork chops to a cutting board and let them rest for 5 minutes. This keeps the juices from running out when you cut into them.
Notes
Chef's tips: Always use a meat thermometer for perfectly juicy chops. Pull at 145°F. Do not move the pork in the pan until the crust is set (4-5 minutes). Use freshly grated parmesan from a block — pre-shredded won't melt properly. Let the chops rest for 5 minutes before serving. For gluten-free, use almond flour and gluten-free panko. For extra spice, add cayenne to the breading.