Parmesan Crusted Pork Chops – Crispy, Juicy, and Weeknight-Friendly

These Parmesan crusted pork chops are all about big flavor with simple steps. You get a golden, cheesy crust, juicy meat, and a dinner that feels special without being fussy. The ingredients are easy to find, and the method uses just one pan.

Whether you’re cooking for the family or a casual date night, this dish makes a strong impression. Serve it with a bright salad, roasted veggies, or mashed potatoes, and you’re set.

What Makes This Special

There are plenty of breaded pork chop recipes out there, but this one leans on Parmesan for both flavor and texture. The cheese melts into the crust, giving you crisp edges and a savory, nutty bite.

A quick pan-sear locks in moisture, while a short finish in the oven ensures the chops cook evenly. The result is a juicy interior and a crunchy coating that doesn’t fall off. Plus, the whole process is straightforward and weeknight-friendly.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (center cut works well)
• 1 cup freshly grated Parmesan cheese (not the powdery kind)
• 3/4 cup panko breadcrumbs (or regular breadcrumbs)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/2 teaspoon smoked paprika (optional, for a hint of warmth)
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt, plus more for seasoning the chops
• 2 large eggs
• 2 tablespoons Dijon mustard
• 2 tablespoons milk or water (to loosen the egg wash)
• 1/2 cup all-purpose flour
• 2–3 tablespoons olive oil, for searing
• 1 tablespoon butter (optional, for extra browning)
• Lemon wedges, for serving
• Fresh parsley, chopped (optional, for garnish)

How to Make It

1. Preheat and prep. Set your oven to 400°F (200°C).

   Pat the pork chops dry with paper towels and season both sides with a light sprinkle of salt and pepper. Dry meat sears better and helps the crust stick.

2. Set up the dredging station. Place flour in one shallow bowl. In a second bowl, whisk eggs, Dijon, and milk until smooth.

   In a third bowl, mix Parmesan, panko, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper.

3. Coat the chops. Dredge each chop in flour, shaking off excess. Dip into the egg mixture, letting the extra drip off. Press firmly into the Parmesan-panko mixture until well coated on both sides.
4. Heat the pan. In a large oven-safe skillet (cast iron is ideal), heat olive oil over medium-high heat.

   Add butter if using. When the oil is shimmering, it’s ready.

5. Sear to set the crust. Lay the chops in the pan without crowding. Sear for 2–3 minutes per side, until the crust is golden and crisp.

   Don’t flip too early—let the crust form so it doesn’t tear.

6. Finish in the oven. Transfer the skillet to the oven and bake for 6–10 minutes, depending on thickness. The chops are done when the internal temperature reaches 145°F (63°C). Rest for 5 minutes to keep them juicy.
7. Serve. Squeeze lemon over the top and sprinkle with parsley.

   Pair with a simple salad, roasted green beans, or buttery mashed potatoes.

Keeping It Fresh

Leftovers keep well for up to 3 days in an airtight container in the fridge. Reheat in a 350°F (175°C) oven or toaster oven for 10–12 minutes to revive the crust. Avoid microwaving if you can—it softens the coating.

You can also freeze cooked chops for up to 2 months; thaw overnight in the fridge, then reheat in the oven until warmed through and crisp.

Benefits of This Recipe

• Fast and reliable. Searing plus a short oven finish gives you juicy meat without guesswork.
• Big flavor, simple ingredients. Parmesan and pantry spices build a rich, savory crust.
• Flexible cooking methods. Works in a skillet-oven combo, air fryer, or fully baked if you prefer.
• Kid-friendly and crowd-pleasing. Crispy coating, familiar flavors, and minimal fuss.
• Budget-conscious. Pork chops and panko are affordable, and a little Parmesan goes a long way.

Common Mistakes to Avoid

• Using pre-grated powdery Parmesan. It won’t melt into a crisp crust the same way. Freshly grated cheese gives better texture and flavor.
• Skipping the sear. Searing locks in moisture and sets the crust. If you only bake, the coating can turn soft.
• Overcooking. Pork is best at 145°F (63°C).

  Go much higher and the meat dries out. Use an instant-read thermometer.

• Not drying the chops. Moisture on the surface keeps the coating from sticking and prevents browning.
• Crowding the pan. This traps steam and softens the crust. Work in batches if needed, adding a splash more oil between rounds.

Alternatives

• Air fryer: Bread the chops as directed.

  Spritz both sides with oil and cook at 375°F (190°C) for 10–14 minutes, flipping halfway, until the internal temp hits 145°F. Great for extra crunch.

• Oven-only method: Place breaded chops on a wire rack set over a sheet pan. Mist with oil.

  Bake at 425°F (220°C) for 15–20 minutes, flipping once.

• No breadcrumbs: For low-carb, replace panko with crushed pork rinds or almond flour mixed with Parmesan.
• Boneless chops: Use 3/4-inch thick boneless chops and reduce oven time by a few minutes.
• Flavor twists: Add lemon zest to the crumb mix, swap Italian seasoning for Cajun seasoning, or mix in finely chopped rosemary and thyme.
• Chicken swap: Use chicken cutlets and follow the same method. Adjust oven time as needed.

FAQ

Can I use pre-shredded Parmesan?

You can, but freshly grated Parmesan melts and crisps better. Pre-shredded often contains anti-caking agents that can keep the crust from getting as crunchy.

What if I don’t have an oven-safe skillet?

Sear the chops in any skillet, then transfer them to a preheated sheet pan or baking dish to finish in the oven.

Keep the oven time the same and check the temperature early.

How do I keep the crust from falling off?

Dry the pork well, press the crumb mix firmly onto the surface, and don’t flip too early during the sear. Let the crust set before moving the chops. Rest after cooking so the coating stays intact.

How thick should the pork chops be?

About 1 inch thick is ideal.

Thinner chops cook too quickly and can dry out; thicker chops may need a few extra minutes in the oven.

Can I make this gluten-free?

Yes. Use gluten-free panko or crushed pork rinds and a gluten-free flour blend for dredging. Everything else in the recipe is naturally gluten-free.

What sides go best with these pork chops?

Try a crisp green salad with a lemony vinaigrette, roasted broccoli, sautéed green beans, garlicky mashed potatoes, or buttered noodles.

The lemon wedge on the chops brightens everything up.

How do I know when the oil is ready for searing?

The oil should shimmer and move easily across the pan. If you dip the edge of a chop in and it sizzles right away, you’re good to go.

Can I prep these ahead?

Yes. You can bread the chops up to 4 hours ahead and keep them on a rack in the fridge.

Let them sit at room temperature for 10 minutes before searing.

In Conclusion

Parmesan crusted pork chops deliver a crisp, cheesy coating and juicy center with minimal effort. The method is simple, the ingredients are everyday staples, and the results feel restaurant-worthy. With a few smart tips—like searing first, using real Parmesan, and watching the temperature—you’ll get consistent, crowd-pleasing chops every time.

Keep this recipe in your weeknight rotation, and enjoy that golden crust and bright lemon finish whenever the craving hits.