Hey y’all! If you’re hunting for a recipe that combines tender pork chops with a crispy, cheesy coating, you’ve come to the right place. These Crispy Skillet Parmesan Crusted Pork Chops are not only incredibly delicious but also versatile enough to be served at a family dinner or a fancy gathering. The crunchy parmesan crust adds a delightful texture with every bite. Let’s get cooking!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights.
- The parmesan crust offers a rich, savory flavor with a satisfying crunch.
- The recipe uses simple ingredients that you probably already have in your pantry.
- Perfectly juicy on the inside while deliciously crispy on the outside.
- Adaptable for different dietary preferences with simple substitutions.
Ingredients
- 4 boneless pork chops, about 1 inch thick
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Directions
Step 1: Prepare the Coating
In a shallow bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, salt, and pepper. Mix well to ensure an even distribution of the seasonings.
Step 2: Coat the Pork Chops
Dip each pork chop into the beaten eggs, making sure to coat both sides. Then, press the chop into the Parmesan mixture, covering it completely. Repeat for all chops.
Step 3: Cook the Pork Chops
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the pork chops. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Ensure the internal temperature reaches at least 145°F (63°C).
Notes
- For an even crispier crust, use a combination of panko and regular breadcrumbs. Learn more about panko breadcrumbs here.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the Parmesan mixture.
Variations
- Herb Crusted: Add dried Italian herbs to the Parmesan mixture for an aromatic flavor.
- Spicy Crust: Include red pepper flakes for a hint of heat.
- Nut-encrusted: Mix crushed almonds or pistachios with the Parmesan for added texture.
Required Equipment
- Large skillet
- Shallow bowls for coating
- Tongs for flipping
Storage Instructions
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) until heated through to preserve the crispy texture.
Suggested Pairings
These pork chops pair wonderfully with a fresh garden salad or roasted vegetables. You might also enjoy them alongside mashed potatoes or fluffy rice pilaf.
Pro Tips
- Pat the pork chops dry before coating to help the Parmesan mixture adhere better. See more on cooking pork chops.
- Let the coated pork chops rest for a few minutes before cooking to set the crust.
- Use a meat thermometer to ensure the pork is cooked just right without overcooking.
FAQ
- Can I use bone-in pork chops?
Yes, but you may need to adjust the cooking time slightly to ensure they are cooked through. - What can I use instead of Parmesan?
Pecorino Romano or Asiago cheese can be great substitutes, offering a similar flavor profile. - Can these be baked instead of skillet-fried?
Absolutely! Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.