Amazing Juicy and Crispy Parmesan Crusted Pork Chops

These pork chops are juicy in the middle with a crispy and crunchy crust. The parmesan cheese takes on a whole new dimension when fried in this breading. These are budget friendly and quick and simple to make for any weeknight meal.

These pork chops are very simple and straight forward to make. They come together quick and then you just patiently wait until all of the batches are fried and the pork chops are ready for dinner. The shredded parmesan cheese in the breading lends a very unique and delicious flavor to these pork chops.

My Nana used to make pork chops for dinner often. The secret ingredient then and the secret ingredient that I still use today is… seasoned salt! This is a seasoning that I forgot about for quite a number of years but have reincorporated into the seasoning rotation. Seasoned salt is very versatile and can be used to season just about anything. Personally, I reserve using the seasoned salt for potato side dishes and these pork chops.

So, who’s ready to pork chop it like it’s hot? #momjoke

Can I use grated parmesan cheese instead of shredded parmesan?

Yes! I like the shredded parmesan cheese in a bag that you can find at any local grocery store. It is coated in an anti-caking agent and I find that works best for the crust of this pork chop. Grated parmesan cheese from a container or jar has the same drier texture as the bagged shredded parmesan cheese that you can buy. I would not recommend using freshly grated or shredded cheese for this recipe as the cheese will become very melty during the frying process.

Can I use any cut of pork chop for this recipe?You may absolutely use any cut of pork chop that your little heart desires. Be sure to adjust your cook times for cuts of pork that are thicker. Please note: The FDA recommends cooking your pork chops until the internal temperature reaches 145°F.

What are the best sides to serve with pork chops?
Pork chops taste great and compliment so many side dishes. Some ideas are:

-Mashed potatoes
-Fries
-Biscuits
-Salad
-Mac and cheese
-Rice pilaf
–Slow cooker creamed corn with bacon
–Green bean casserole with spinach and sausage
–Roasted baby potatoes and rainbow carrots
–Wild rice and sausage stuffing
–Parmesan broccoli
–Quick and easy 5-minute 5-ingredient garlic bread

Step-by-Step Instructions

Set up your dredging station. In one medium mixing bowl, beat the eggs and milk together. In another mixing bowl, mix the panko breadcrumbs, shredded parmesan cheese, flour, salt, black pepper, seasoned salt, parsley and oregano. Begin to heat the vegetable oil in a skillet on medium heat.

Coat one pork chop at a time in the wet mixture and then in the dry mixture. In the dry mixture, you should press the pork chops firmly on each side while breading so that the parmesan cheese really adheres. Pro tip: Use one hand only for the wet mixture and the other for the dry mixture. This helps to ensure you’re breading just the pork chops and not your own hands.

Add 3-4 pork chops to the skillet of vegetable oil at a time for about 3 batches. Cook on each side for 6 minutes until cooked thoroughly. You want your pork chops to be golden brown in color. Transfer the cooked pork chops to a paper towel lined plate. Season with a little bit of salt. Add another paper towel on top to prepare for the next batch. Note: Reduce the heat slightly after the first batch as the vegetable oil will be very hot. Finish frying the remaining batches.

Now that you know how to make the most flavorful and crispy yet juicy pork chop, it’s time to get cooking! What side dish did you decide to serve your pork chops with? Comment below and let me know what’s cookin’. And thank you very much for supporting Spice and Sugar Mama!

Amazing Juicy and Crispy Parmesan Crusted Pork Chops

Dominique Collins-Bloomfield

These pork chops are juicy in the middle with a crispy and crunchy crust. The parmesan cheese takes on a whole new dimension when fried in this breading. These are budget friendly and quick and simple to make for any weeknight meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Main Course

Cuisine American

Ingredients

  

• 3.5 Pounds pork chops (bone in or out)
• 4 eggs
• ½ Cup milk
• 1½ Cups panko breadcrumbs
• ⅓ Cup shredded parmesan cheese
• ½ Cup flour
• 1 Teaspoon salt
• ½ Teaspoon black pepper
• 1 Teaspoon seasoned salt
• 1 Teaspoon dried parsley
• 1 Teaspoon dried oregano
• ½ Cup vegetable oil

Instructions

 

• Set up your dredging station. In one medium mixing bowl, beat the eggs and milk together. In another mixing bowl, mix the panko breadcrumbs, shredded parmesan cheese, flour, salt, black pepper, seasoned salt, parsley and oregano. Begin to heat the vegetable oil in a skillet on medium heat.
• Coat one pork chop at a time in the wet mixture and then in the dry mixture. In the dry mixture, you should press the pork chops firmly on each side while breading so that the parmesan cheese really adheres. Pro tip: Use one hand only for the wet mixture and the other for the dry mixture. This helps to ensure you're breading just the pork chops and not your own hands.
• Add 3-4 pork chops to the skillet of vegetable oil at a time for about 3 batches. Cook on each side for 6 minutes until cooked thoroughly. You want your pork chops to be golden brown in color. Transfer the cooked pork chops to a paper towel lined plate. Season with a little bit of salt. Add another paper towel on top to prepare for the next batch. Note: Reduce the heat slightly after the first batch as the vegetable oil will be very hot. Finish frying the remaining batches and enjoy.