This recipe combines juicy, tender pork with a crispy, cheesy crust that elevates the humble chop to a whole new level. Whether enjoyed as a weeknight dinner or a special occasion meal, these pork chops are sure to impress.
Ingredients
Scale:
4 bone-in pork chops (about 1-inch thick)
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably panko)
1 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 cup olive oil (for cooking)
Fresh parsley, chopped (for garnish)
Optional lemon wedges (for serving)
Instructions
Start by patting the pork chops dry with paper towels. Season both sides generously with salt and pepper.
In three separate shallow dishes, set up your breading station: one with flour, one with beaten eggs, and the last with a mixture of breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, and paprika.
Coat each pork chop in the flour, then dip it into the beaten eggs, and finally press it into the breadcrumb mixture, ensuring an even coating.
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the breaded pork chops and sear for about 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
Once done, remove the skillet from the oven and let the pork chops rest for about 5 minutes before serving, garnished with fresh parsley and lemon wedges if desired.
