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.
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.
