# Crispy Parmesan-Crusted Pork Chops > Season 4 boneless pork chops, 1.5 cm (about 2/3 inch) thick, then coat them in flour, egg beaten with Dijon, and a mix of panko, finely grated parmesan, garlic powder and dried herbs. Shallow-fry in 3 mm of oil over medium heat for 3-4 minutes per side, until deep golden and 71°C (160°F) inside. Drain on a rack and rest for 5 minutes. Source: https://savourrecipes.com/recipe/parmesan-crusted-pork-chops Author: Ben Kowalski | Published: Oct 2, 2026 Categories: Pork Chop Recipes, Easy Dinner Recipes, American Recipes Collections: Fall Recipes Tags: High Protein, Kid Friendly Parmesan-crusted pork chops pair a crunchy panko and cheese coating with thin, quick-cooking boneless chops, so the crust and the centre are done at the same moment. A little Dijon in the egg wash adds flavour and helps the crumbs stick. Medium heat matters here, because parmesan browns faster than plain breadcrumbs. ## Key facts - Prep time: 15 mins - Cook time: 16 mins - Rest: 5 mins - Total time: 36 mins - Yield: 4 servings - Difficulty: Easy - Cuisine: American - Method: Pan-frying - Calories: 470 per serving ## Ingredients ### Pork chops - 4 boneless pork chops, 1.5 cm (about 2/3 inch) thick, about 140 g each - 1/2 tsp fine salt - 1/4 tsp black pepper ### Coating - 1/3 cup all-purpose flour, about 45 g, also called plain flour - 2 large eggs - 1 tbsp Dijon mustard - 1 cup panko breadcrumbs, about 60 g - 1/2 cup parmesan, finely grated, about 40 g - 1 tsp garlic powder - 1 tsp dried Italian herbs or dried oregano ### For frying - 1/3 cup neutral oil, about 80 ml, such as canola or sunflower ### To serve - lemon wedges and chopped parsley ## Equipment - Large heavy skillet - 3 shallow dishes - Wire rack set over a baking sheet - Meat mallet or rolling pin - Instant-read thermometer ## Instructions 1. **Prepare the chops.** Pat the pork chops dry. If any are thicker than 1.5 cm (about 2/3 inch), place them between sheets of plastic wrap and pound them to an even thickness. Season both sides with the salt and pepper. 2. **Set up the coating.** Put the flour in one shallow dish. Beat the eggs and Dijon mustard together in a second dish. Mix the panko, parmesan, garlic powder and herbs in a third dish. 3. **Coat the chops.** Dredge each chop in flour and shake off the excess, dip it in the egg and let the extra drip off, then press it firmly into the panko mixture on both sides. Set the coated chops on a wire rack for 5 minutes so the coating sets. 4. **Heat the oil.** Pour the oil into a large heavy skillet to a depth of about 3 mm and heat over medium heat until a few crumbs sizzle steadily as soon as they hit the oil, about 175°C (350°F). 5. **Fry the chops.** Fry the chops in batches without crowding the pan for 3-4 minutes per side, turning once, until the crust is deep golden and the thickest part reads 71°C (160°F). Turn the heat down a little if the crust darkens before the time is up. 6. **Drain and serve.** Move the chops to the wire rack, not paper towels, so the underside stays crisp. Keep the first batch warm in a 95°C (200°F) oven while you fry the rest. Rest for 5 minutes and serve with lemon wedges and parsley. ## Tips - Use finely grated parmesan. It melts into the crust, while coarse shreds fall off and scorch in the oil. - Keep one hand for the flour and crumbs and the other for the egg, so your fingers don't get coated in breading. - If your chops are 2.5 cm (1 inch) thick, fry them for 2-3 minutes per side for colour, then finish them on a rack in a 200°C (400°F) oven for 8-10 minutes, until 71°C (160°F). ## Variations - Pork parmesan: top the fried chops with 2 tbsp marinara sauce and a slice of mozzarella each, then broil for 2-3 minutes until the cheese melts. - Lemon herb: add 2 tbsp chopped fresh parsley and the zest of 1 lemon to the panko mixture. - Gluten-free: use a gluten-free flour blend and gluten-free panko or crushed cornflakes. ## Storage - Fridge: Refrigerate within 2 hours in an airtight container for up to 3 days. - Freezer: Freeze cooked chops in a single layer, then bag them, for up to 2 months. - Reheat: Reheat on a rack in a 200°C (400°F) oven for 8-10 minutes, or 15-20 minutes from frozen, until hot to 74°C (165°F). The microwave makes the crust soggy. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 470 | 37 g | 18 g | 27 g | ## Frequently asked questions ### How do you keep the breading on pork chops? Pat the chops dry, coat them in flour, then egg, then crumbs, pressing the crumbs on firmly. Let the coated chops sit for 5 minutes before frying and turn them only once in the pan. ### Can I bake parmesan-crusted pork chops instead of frying? Yes. Set the coated chops on an oiled wire rack over a baking sheet, spray or drizzle them with oil and bake at 200°C (400°F) for 15-18 minutes, turning halfway, until they reach 71°C (160°F). The crust is a little less crisp than fried. ### Can I make parmesan-crusted pork chops in an air fryer? Yes. Spray the coated chops with oil and air fry at 200°C (400°F) for 10-12 minutes, turning halfway, until golden and 71°C (160°F) inside. Cook in a single layer, in batches if needed. ### Why does the crust on breaded pork chops go soggy? Usually the oil was not hot enough, the pan was crowded, or the chops drained on paper towels and steamed. Heat the oil until crumbs sizzle right away, fry in batches and drain on a wire rack. ### What is the best parmesan for crusted pork chops? Finely grated parmesan or another hard aged cheese such as grana padano works best. Grate it on the fine side of a box grater or a microplane so it blends evenly with the panko. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.