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Breaded Parmesan Pork Chops

These Breaded Parmesan Pork Chops are a delicious blend of crispy panko and savory Parmesan, offering a wonderfully crunchy exterior with tender, juicy pork inside. Perfect for both weeknight dinners and special gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pork Chops
  • 1 lb pork loin sliced into 1/2-inch thick medallions Look for cuts with some fat for better flavor.
  • 2 tsp salt Preferably kosher for better seasoning.
  • 3/4 tsp pepper Freshly cracked for the best flavor.
  • 1/4 tsp garlic powder Fresh minced garlic can be substituted for a stronger punch.
  • 7 tbsp olive oil Extra virgin for flavor.
For the Breading
  • 2 oz Parmesan, finely grated Freshly grated works best—avoid pre-grated versions for best melting.
  • 1 cup panko Japanese-style breadcrumbs for maximum crunch.
  • 2 large eggs, room temperature Helps with a better binding.
  • 1/4 tsp salt For the egg wash.

Method
 

Preparation
  1. Set up your breading station with three shallow bowls: the first with 1 cup panko and 2 oz finely grated Parmesan, the second with the remaining 2 oz Parmesan, and the third with the whisked eggs and 1/4 tsp salt.
  2. Pat the pork medallions dry and pound them to a uniform 1/4-inch thickness. Season with salt, pepper, and garlic powder.
Breading
  1. Coat each medallion in the second bowl's Parmesan. Dip in the egg mixture and then press into the panko-Parmesan mixture.
Cooking
  1. Heat the olive oil in a large skillet over medium-high heat until hot.
  2. Fry the coated pork medallions in batches for 4-5 minutes on each side until golden brown and crispy.
  3. Transfer the cooked medallions to a paper towel-lined plate to drain excess oil and sprinkle with salt.
Serving
  1. Serve hot, preferably with sides like roasted garlic mashed potatoes or a fresh arugula salad.

Notes

For optimal results, avoid overcrowding the pan while frying. Leftover pork chops can be stored in an airtight container in the fridge for up to 3 days.