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Home » Main Meals » Parmesan-crusted pork chops

Parmesan-crusted pork chops

Author: VJ Published : January 2023 Updated : February 2023 / Be the first to comment!

Recipe
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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.

4 crispy crumbed pork chops on a platter next to dishes containing vegetables.

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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!

Close up of a freshly fried parmesan-crusted pork chop.

What you will need

Equipment

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.

Ingredients

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**

Ingredients for parmesan-crusted pork chops.
These are the ingredients you will need for making parmesan-crusted pork chops:

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.

Pork chops being coated with cornflour, egg and breadcrumbs.

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.

Two crumbed pork chops in a frying pan.

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:

  • Boulangere potatoes
  • Potatoes Romanoff
  • Crispy smashed potatoes with rosemary 
  • Colcannon

and of course, the humble mashed potato.

I also like to make a sauce to pour over the chops.

  • Hunter’s sauce
  • Cheesy honey mustard sauce
A pork chop on a plate with potatoes, vegetables and mushroom gravy.

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Parmesan-crusted pork chops FAQ

Can I freeze these pork chops?

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.

Can I make these chops in advance?

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.

Why should I put the coated chops in the refrigerator?

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.

Other recipes

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.

The recipe

4 crispy crumbed pork chops on a platter next to dishes containing sauce and vegetables.

Parmesan-crusted pork chops

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.
Recipe by: Veronica
Main Course
British
Calories 613
Prep 20 minutes
Resting time 20 minutes
Cook 16 minutes
Total Time 56 minutes
Servings: 4 people
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5 from 1 vote

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Equipment

  • Frying Pan
  • 3 Shallow bowls
  • kitchen tongs

Ingredients

  • 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

Instructions

  • 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.

Notes

If your pork chops are on the thick side, you may need to cook them for a minute or two longer.
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.
 

Nutrition

Calories – 613kcal | Carbohydrates – 16.6g | Protein – 45.2g | Fat – 40.3g | Saturated Fat – 13.2g | Cholesterol – 129mg | Sodium – 988mg | Potassium – 36mg | Fiber – 0.8g | Sugar – 0.1g | Vitamin D – 3µg | Calcium – 61mg | Iron – 2mg

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.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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Filed Under: All Recipes, Main Meals

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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