Parmesan-Crusted Pork Chops

READY IN: 25mins
Recipe by Dave in Alpharetta

From "Everyday Italian" on the food network. Simple and quick and a nice way to keep pork moist and tasty. I think it would go very nicely with a creamy risotto.

Top Review by Kookaburra

I was a bit worried these wouldn't work - but they did - spectacularly! They were extremely tasty and succulently moist. This recipe is definitely a keeper! I used two huge pork chops, cut in half crossways. I used about 100-120g parmesan and was surprised that how well the cheese stuck to the chops. I did have some difficulty losing bits of cheese when I dipped them into the egg. I found a better method was to press the parmesan into the chops, then, using a pastry brush, paint one side with the egg and flip that 'wet' side onto the plate of crumbs, then paint the top side with the egg, before flipping it over and pressing it into the crumbs. For the crumbs, I used panko, seasoned with about 1 teaspoon of dried Italian Herbs and some salt and pepper (didn't bother putting the salt/pepper directly on the chops). When the chops were prepared, I covered them with plastic wrap and left them in the refrigerator for 1/2 an hour to make sure the coating wouldn't fall off when I fried them. I fried the chops on a very moderate temperate. My 1" thick chops took about 6-7 minutes to cook through. Thanks for this great recipe Dave! It's sure to become a family favourite.

Ingredients Nutrition


  1. Whisk the eggs in a pie plate to blend.
  2. Place the bread crumbs in another pie plate.
  3. Place the cheese in a third pie plate.
  4. Sprinkle the pork chops generously with salt and pepper.
  5. Coat the chops completely with the cheese, patting to adhere.
  6. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
  7. Heat 3 tablespoons of oil in a very large skillet over medium heat.
  8. Add two pork chops and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. (Note: for thinner chops, adjust time accordingly).
  9. Repeat with additional oil and remaining chops.

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