Quick and easy Parmesan crusted pork chops are so tasty, with a juicy center and a crispy coating of Parmesan and panko breadcrumbs. For the ultimate meal, serve with Parmesan pasta and steamed broccoli.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Pork chops: Use thick boneless pork chops
- Mayonnaise: I love Duke’s mayo, but you can use your favorite brand.
- Parmesan: Use freshly grated parmesan cheese
- Panko breadcrumbs: I find that these give the pork the crispiest finish, but you can substitute regular breadcrumbs.
- Smoked paprika: I prefer the woodsy smell and flavor of smoked paprika, but you can use sweet paprika or hot paprika.
How To Make Parmesan Crusted Pork Chops
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Pound the pork chops with the spiked side of a meat mallet to about ¾-inch.
- Spread the mayo over one side of the the pork chops.
- Set up a bowl with the grated Parmesan cheese. Mix the breadcrumbs, garlic powder, onion powder, smoked paprika, black pepper, and salt in another bowl.
- Dip the mayo side in the parmesan cheese and then in the breadcrumb mixture.
- Spread the mayo over the other side of the pork chops and coat that side the same way.
- Fry until golden brown and crispy on both sides.
- If needed, place in the oven and cook until the internal temperature reaches 145°F
Cook’s Preparation Tips
- Buy thick boneless pork chops and pound them to about ¾-inch to tenderize the pork chops. Don’t skip this step.
- Grate the parmesan cheese with a microplane zester.
- After breading the first side of the pork chops, return them to the baking sheet or cutting board to spread mayo on the other side.
- It is very important to cook the pork chops until brown and crispy so the parmesan breadcrumb coating seals well.
- Pork is done when it reaches an internal temperature of 145°F degrees. Instant-read thermometers are relatively inexpensive and priceless tools in the kitchen. After browning, check that they are cooked through. If not, bake at 425°F for about 5-10 minutes or until the pork reaches 145°F.
Serving Suggestions
- Potatoes: smashed potatoes, Yukon Gold mashed potatoes, or twice-baked potatoes.
- Vegetables: sautéed green beans, creamed spinach, or roasted onions.
- Salad: roasted corn salad, hearts of palm salad, or green goddess salad.
Parmesan Crusted Pork Chops
Quick and easy Parmesan crusted pork chops are so tasty with a juicy center and a crispy Parmesan and panko breadcrumb coating.
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Servings: 4 servings
Calories: 741kcal
Ingredients
- 4 thick boneless pork chops (1-1½ inch thick)
- ½ cup mayonnaise
- 1½-2 cups grated Parmesan cheese
- 1 cup Panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- olive oil for pan frying
Instructions
- Preheat oven to 400°F.
- Place the pork chops on a cutting board and cover them with plastic wrap or place them in a zipper storage bag. Pound the pieces to an even thickness of about ¾ inch using the spiked end of the meat mallet.
- Place the pork chops on a clean baking sheet or platter. Spread half the mayonnaise over one side of the the pork chops.
- Set up a wide, shallow bowl with the grated Parmesan cheese. Mix the breadcrumbs, garlic powder, onion powder, smoked paprika, black pepper, and salt in another wide, shallow bowl.
- Dip the mayo side in the parmesan cheese and then in the breadcrumb mixture. Press the breadcrumb mixture into the pork chop.
- Place the breaded pork chops back on the baking sheet, breaded side down. Spread the mayo over the other side of the pork chops and bread that side of the pork chops the same way.
- Heat 2 tablespoons in a large skillet over medium heat. Fry until golden brown and crispy. Don't disturb the meat until golden brown. Flip and brown the other side.
- If needed, place the pork chops in the oven and cook for 5-10 minutes or until the internal temperature reaches 145°F
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat on a baking sheet in an oven at 400°F for 7-10 minutes or until warm.
Nutrition
Calories: 741kcal | Carbohydrates: 15g | Protein: 46g | Fat: 54g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 1098mg | Potassium: 732mg | Fiber: 1g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 0.1mg | Calcium: 266mg | Iron: 2mg
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