Parmesan-crusted pork chops are made by coating pork chops in a mixture of parmesan cheese and breadcrumbs and then pan-frying them until crispy and golden. Served with potatoes and your favourite vegetables and you have a quick and easy mid-week meal that the family will love.
**As an Amazon affiliate, I earn from qualifying purchases.**
Crispy crumbed pork chops with parmesan
Pork chops can be a very underrated meal, because if you don’t cook them properly the meat can be quite dry and unappealing.
I’ve found that if you coat the chops in parmesan cheese and breadcrumbs before frying them in shallow oil, you end up with pork chops that are crispy on the outside, but still succulent and tender on the inside.
The parmesan also adds a delicious cheesy flavour to the crispy breadcrumb coating.
Parmesan-crusted pork chops make a quick and easy one-pan dish that pairs perfectly with potatoes and vegetables.
Pork chops only take 3 to 4 minutes per side to fry to a crispy golden brown (another minute or two if your chops are on the thicker side). If you have a digital probe thermometer you can check the internal temperature. It should be 63 degrees C or 145 degrees F for perfectly cooked chops.
What’s more, if you don’t have any pork chops to hand, you can make this dish with chicken instead!
What you will need
You will need a large frying pan. Depending on the size of your pan (and the number of chops you are frying) you may need to fry the chops in batches. It’s always best not to overcrowd the pan. You can keep the first batch of chops warm in a medium oven, on a baking tray, while you fry subsequent batches.
For the coating, you will need three shallow dishes – one for the cornflour, one for the beaten egg, and a third for the breadcrumb mixture. If you don’t have large enough dishes, you could use dinner plates instead.
To turn the chops as they are cooking you will need either a spatula, a large fork or a pair of kitchen tongs.
The ingredients in this recipe will coat 4 largish pork chops. If you are making more, just increase the coating ingredients.
**You can get the complete list of ingredients and full instructions for making parmesan-crusted pork chops on the printable recipe card at the end of this post**
Pork chops – you can use pork chops either with or without the bone. Trim away most of the visible fat around the edge.
Cornflour – also known as cornstarch. This is used as the first coating ingredient.
Egg – this should be lightly beaten and is the second coating ingredient.
Breadcrumbs – I like to use Panko breadcrumbs because they give a very crispy coating. If you don’t have Panko, you can make your own breadcrumbs by blitzing day-old bread in a food processor or grating it on a cheese grater. I like to toast homemade breadcrumbs in a dry frying pan for a few minutes until they start to turn brown. If find this makes them crispier.
Parmesan cheese – I buy this ready-grated, but you can grate it yourself from a block. The parmesan cheese is mixed with the breadcrumbs to form the third coating ingredient.
Sunflower oil – for frying the chops. You can use any neutral-flavoured oil such as canola.
Salt – (not pictured) – I like to sprinkle a little salt on each pork chop before coating them, but this is optional.
What to do
Two easy steps:
- Coat the chops in cornflour, egg and breadcrumbs.
- Fry the chops in hot oil.
Let me show you.
Prepare three dishes, one containing cornflour, one with lightly beaten egg and a third with a mixture of breadcrumbs and parmesan cheese.
Sprinkle the chops lightly with salt, then dip each one first in cornflour, then in lightly beaten egg, and finally in the breadcrumb/cheese mixture. Press the breadcrumbs firmly onto the chop then transfer the coated chop to a large plate.
Cover the chops with plastic wrap and place them into the refrigerator for 20 minutes.
Pour enough sunflower oil into a frying pan to cover the bottom of the pan. Heat the oil, then add the chops. The oil should be hot enough for the chops to sizzle when they are added.
Fry the chops for 3 to 4 minutes per side until the breadcrumbs are golden and the chops are cooked through.
If you have a digital probe thermometer you can check the internal temperature of the chops. It should register 63 degrees C or 145 degrees F for perfectly cooked chops.
What to serve with parmesan-crusted pork chops
I like to serve these pork chops with a potato dish, and a selection of vegetables.
Here are some potato dishes you may like to try:
and of course, the humble mashed potato.
I also like to make a sauce to pour over the chops.
If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.
Parmesan-crusted pork chops FAQ
The answer to this is – it depends. If you have used previously frozen chops then it would not be advisable to refreeze the raw, coated chops.
If you have used fresh (ie previously unfrozen chops) then you can freeze the coated chops for up to 3 months.
To freeze them, place the coated chops on a baking tray (lined with baking parchment to prevent the chops from sticking to the tray) and put the tray into the freezer until the chops are frozen solid. Once frozen, the chops can be transferred to an air-tight freezer bag and frozen for up to 3 months.
Separate the frozen chops with pieces of baking parchment to prevent them from sticking together. If the chops stick together, the crumbs will fall off when you try to separate them.
To use, remove the chops from the bag and place them in a single layer on a plate in the refrigerator until they have defrosted. Cook as per the recipe instructions.
You can prepare (coat) the chops and store them covered in the refrigerator for up to 3 days. Cook them according to the recipe instructions.
Refrigerating the chops after they have been coated helps the coating adhere to the chops, making it far less likely to fall off when the chops are fried.
Save for later
If you would like to try these parmesan-crusted pork chops why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
You may also like to try some of my other pork recipes:
- Barbeque pork fingers – strips of pan-fried pork smothered in a homemade barbeque sauce.
- Creamy paprika pork goulash – juicy chunks of pork, flavoured with paprika in a mouthwatering creamy sauce, packed with onions, peppers and mushrooms.
- Pork and cabbage hotpot – pork chunks and tasty vegetables oven-baked in a thick gravy covered with a layer of crispy slices of potatoes.
Parmesan-crusted pork chops
(Click the stars to rate this recipe)
- 4 large pork chops excess fat and rind removed
- ¼ cup / 30 grams cornflour / cornstarch
- 1 small egg lightly beaten
- 1 cup Panko breadcrumbs
- ¼ cup / 25 grams grated parmesan cheese
- Salt to taste
- Sunflower oil for shallow frying
- Prepare three dishes, one containing cornflour, one with lightly beaten egg and a third with a mixture of breadcrumbs and parmesan cheese.¼ cup / 30 grams cornflour / cornstarch, 1 small egg, 1 cup Panko breadcrumbs, ¼ cup / 25 grams grated parmesan cheese
- Sprinkle the chops lightly with salt, then dip each one first in cornflour, then in lightly beaten egg, and finally in the breadcrumb/cheese mixture. Press the breadcrumbs firmly onto the chop then transfer the coated chop to a large plate.4 large pork chops, Salt to taste
- Cover the chops with plastic wrap and place them into the refrigerator for 20 minutes.
- Pour enough sunflower oil into a frying pan to cover the bottom of the pan. Heat the oil, then add the chops. The oil should be hot enough for the chops to sizzle when they are added.Sunflower oil
- Fry the chops for 3 to 4 minutes per side until the breadcrumbs are golden and the chops are cooked through. A digital probe thermometer should register 63°C/145°F when they are done.
- Serve these pork chops with a potato dish, and a selection of vegetables.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!
If you’d like to continue browsing, just click on this link to all my recipes.
Leave a Reply