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Parmesan ‘n Panko Crusted Pork Chops

Parmesan and Panko.  Both fabulous creations in their own right.  Put together, they equal  unparalleled deliciousness.  If you haven’t tried Panko, please try it soon.  It literally can put bread crumbs to shame.

Panko Parmesan Crusted Pork Chops 4

These Parmesan and Panko crusted pork chops are bursting with tender juiciness, well-seasoned flavor, and a crisp bite to the exterior.  What more could we ask for in a quick weeknight meal?  Yes, I did say quick and weeknight in the same sentence.  Because it’s that easy.

Panko Parmesan Crusted Pork Chops 2

Pork, famous for being the other white meat, really is surprisingly lean.  I had sworn it off many years ago when I was in my health-nut phase and thought all pork was fatty.  It eventually dawned on me that with the right cuts, it’s an extremely lean protein that makes the taste buds happy.  Pork chops became my friend again.

Panko Parmesan Crusted Pork Chops

These Parmesan and Panko crusted pork chops are super popular with kids and grown ups alike.  We don’t bother with sauces here, because there is simply enough robust flavor in this recipe as is.

Go ahead.  Have your pork and eat it too.  Enjoy! 🙂

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PARMESAN PANKO CRUSTED PORK CHOPS (serves 4)

INGREDIENTS

2 large eggs
1 cup Panko breadcrumbs
1 tsp oregano
1 tsp basil
2 tsp garlic powder
2 tsp onion powder
3/4 cups freshly grated (grate it yourself) Parmesan cheese
4 large (10-12 ounces each) center cut pork loin chops, 1/2 to 3/4 inches thick
light olive oil
kosher salt and freshly grounded black pepper
optional lemon wedges for serving

DIRECTIONS

Lightly beat eggs in a pie plate.  In another pie plate, thoroughly combine Panko, oregano, basil, garlic powder, and onion powder.  In a third pie plate, place freshly grated cheese.

Sprinkle each pork chop lightly with kosher salt and pepper on both sides.  Coat the chops completely with fresh cheese, pressing down to adhere.  Dip pork chops into beaten eggs, and then completely coat with Panko mixture.  Pat to adhere on both sides.

Heat 4 TB oil in large heavy skillet (nonstick works well) over medium heat.  Add pork chops one or two at a time (do not overcrowd), cooking uncovered until golden brown and 150F at center – about 6 min per side.  Repeat with remaining chops.  Transfer to plates and serve with lemon wedges, if desired.

Source:  Chew Out Loud, adapted from Giada De Laurentiis

Add a comment

17 comments

    • Danny C

    I used a little EVOO to coat the pan and these turned out great. I squeezed a little lemon on top before serving and also sauteed some green beans with garlic butter and cashews. This is a dish I would make to impress a date.
    Now, if I could just get a date.

    • County Road Co-op

    This was amazing! I had super thick pork chops and so I had to finish them in the oven for a bit to get to proper temperature. I also added a little bit of heat to it by adding some sriracha to the egg wash and cayenne to the panko mixture.

      • chewoutloud

      Thanks so much for coming over to let us know! We LOVE hearing it! 🙂 🙂

    • imwaytoobusy

    Just whipped up a batch of these for dinner with guests. They turned out very crisp! Great recipe 🙂

      • chewoutloud

      Hi, Andrea! Yay for you!! 🙂 So glad you guys liked it as much as we do. Thanks for writing!

    • chastity

    so you coat with the cheese first, then the egg, and then the Panko mix ? ? ?

      • chewoutloud

      Chastity, yes! It seems a bit odd in the order of things, but it really turns out great 🙂

    • Bart

    Can I bake them instead of frying.
    What temp. I was thinking 400??

      • chewoutloud

      I’m guessing you could give it a try. If 400F, then go with a lesser bake time, like 15 minutes to start with. Don’t want to overcook it. Let me know how it turns out baked!

        • Bart

        My chops were 1″ + thick. 400 degrees on convection would be
        good. I have a therm. so keep an I on them. They were tasty.
        Ps. I was going for a good brown but they were still crunchy!!

          • chewoutloud

          Fantastic, Bart! Thanks 🙂

    • Jen

    Made this tonight and it was a HIT! Thanks for sharing!

      • chewoutloud

      Awesome, Jen! So happy to hear you guys liked it 🙂

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    • frugalfeeding

    Those look wonderful 😀

    • myninjanaan

    We don’t eat pork but could we substitute the pork for chicken breasts? I love the combination of panko and parmesan, and I bet this would be amazing on chicken too 🙂

      • chewoutloud

      I think that would work! Just don’t overcook and it should be great; cook time depends on the thickness of the meat, the cut, etc.

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