READY IN
22 mins
Parmesan-crusted Pork Chops Recipe

Parmesan-crusted Pork Chops

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Parmesan-crusted Pork Chops make an interesting variation from your standard pork chop. Crusted parmesan and breadcrumbs make for a delightful meal served with cut runner beans and tomato. Try and get your chops cut between ¾" and 1" (2cm - 2.5cm) thick.

      Preparation Time: 10 Minutes

      Cooking Time: 12 Minutes

Ingredients for Parmesan-crusted Pork Chops

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 large
eggs
3 oz
dried breadcrumbs (Italian-style breadcrumbs)
3 oz
Parmesan cheese
4
center-cut pork loin chops
 
salt and pepper
3 tablespoons
olive oil

 

How to Cook Parmesan-crusted Pork Chops

  1. Whisk the eggs and place in a shallow dish. Place the bread crumbs in another shallow dish and grate the Parmesan cheese onto a third shallow dish.
  2. Season the pork chops generously with salt and freshly-ground black pepper. Coat them completely with the grated Parmesan, patting to help the cheese adhere. Then dip the chops into the eggs and, finally, coat them completely with the bread crumbs, again patting to adhere.
  3. Heat the olive oil in a large frying pan over medium heat. Add the pork chops and cook for about 6 minutes per side until golden brown (if you have a cooking thermometer, the centre should reach 150ºF - 66ºC). Serve hot with lemon wedges.

 
Graham GRAHAM'S HOT TIP:
If you need to cook the chops in batches, keep the cooked chops warm in a low oven, but do not cover, otherwise they will no longer be crispy.
 
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Reviews of Parmesan-crusted Pork Chops

Rating 5 out of 5 - Many cooks will make this recipe again March 29 2015
These came out awesome. Loved this recipe. I followed the recipe to a T and both my husband and I were thrilled. I think key is using a nice thick CENTER-cut pork chop and not over-cooking it.. and don't forget to season it before dipping. The bread crumbs adhered perfectly and made a nice crust. My extra-thick chops needed the whole 6 minutes a side but finished up juicy and delicious.
(1 review)
 

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