Parmesan-Crusted Pork Chops
Pork chops might seem tricky to get right, but it’s actually pretty simple with a 2-step process of browning the pork chops in the skillet first before baking. With this easy pork chop recipe, we’ll give you step-by-step directions on how to cook boneless pork chops so …
- In shallow bowl, beat egg and water with fork or whisk. In another shallow bowl, stir bread crumbs and Parmesan cheese until well blended.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 1 to 2 minutes, turning once, until golden brown. Place pork chops in pan.
Tips from the Pillsbury Kitchens
- The double-dipping of the pork into the egg, then the cheesy crumbs, ensures the coating will stick to the meat. You can stir in a teaspoon of Dijon mustard to the egg or 1/2 to 1 teaspoon crushed dried herbs if you only have regular bread crumbs or plain panko.
- Browning the pork chops in the skillet helps give a headstart to baking in the oven.
- The thinner the pork chops, the quicker they will cook. Be sure to start checking doneness in the beginning of the bake range so that the pork is not overdone.
- A finely grated Parmesan creates a more even coating, but you could also use a coarser shred for a cheesier crust.
- You could sub in center-cut bone-in chops for the pork cutlets but look for the thicker chops. Bake until pork is no longer pink in center and meat thermometer inserted in center reads 145°F. The technique for browning the meat in a hot skillet first, then finishing it in a hot oven is a restaurant technique that ensures you don’t overcook the pork.
290 Calories, 16g Total Fat, 30g Protein, 5g Total Carbohydrate, 0g Sugars
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Pork chops are a great protein alternative when you need a break from chicken. But because they’re so lean, they’re often overcooked—leading to sad, dry pork chop meals that no one enjoys. When you’re looking for a way to jazz up those cuts of “the other white meat,” that are juicy and extra flavorful, look no further than this recipe. A crispy Parmesan crust adds tons of flavor without any extra fuss. Don’t believe us? This recipe is ready in half an hour! If you bought your chops in bulk, you’re in luck: Our step-by-step guide to cooking pork chops will teach you how to make juicy, flavorful pork chops every time, with easy instructions for every cooking method—like slow-cooked, grilled, pan-fried, brined and more. Say goodbye to boring pork chops!