If you’re craving a dinner that’s both comforting and impressively flavorful, this Breaded Parmesan Pork Chops Recipe is exactly what you need. Combining juicy pork loin medallions with a crispy, golden parmesan and panko crust, this dish delivers a mouthwatering crunch with every bite. Whether you’re cooking for family or simply treating yourself, you’ll love how effortless it is to make and how incredibly satisfying the results are. The blend of savory parmesan and perfectly seasoned pork chops makes this recipe a true standout weeknight wonder.
Ingredients You’ll Need
This Breaded Parmesan Pork Chops Recipe relies on simple, everyday ingredients that come together to create a symphony of flavor and texture. Each item plays a crucial role, from seasoning to the crunchy coating, ensuring that every bite is packed with deliciousness and the perfect balance of moist meat and crisp crust.
- Pork loin (1 lb, sliced into 1/2-inch thick medallions): The star of the dish, tender and juicy when cooked just right.
- Salt (2 tsp): Enhances the natural flavor of the pork and balances the seasoning.
- Pepper (3/4 tsp): Adds a subtle spicy kick to complement the parmesan.
- Garlic powder (1/4 tsp): Infuses a gentle garlicky aroma that deepens the savory notes.
- Parmesan cheese (2 oz, finely grated): Binds to the pork and provides a rich, nutty taste and golden crust.
- Panko breadcrumbs (1 cup): I use Ian’s for that unbeatable crisp crunch in every bite.
- Large eggs (2, room temperature): Helps the parmesan and panko adhere to the chops perfectly.
- Salt (1/4 tsp, for egg wash): Enhances the egg mixture’s taste without overpowering.
- Olive oil (7 tbsp): Bertolli brand works beautifully for a clean, golden frying finish.
How to Make Breaded Parmesan Pork Chops Recipe
Step 1: Prepare the Pork Medallions
Start by slicing your pork loin into 1/2-inch thick medallions. Pat them dry with paper towels to ensure the coating sticks well. Season both sides of each medallion with salt, pepper, and garlic powder. This simple seasoning sets the flavor foundation for the entire dish.
Step 2: Mix the Parmesan and Panko Coating
In a shallow dish, combine the finely grated parmesan cheese with the panko breadcrumbs. The parmesan adds a wonderful sharpness and richness that elevates the crispy panko, creating a beautifully textured crust for your chops.
Step 3: Whisk the Egg Wash
Crack the eggs into a bowl and whisk them together with 1/4 teaspoon of salt. This mixture not only flavors the chops slightly but also acts as the glue that helps the parmesan-panko mixture stick firmly to the pork.
Step 4: Coat the Pork Medallions
Dip each seasoned pork medallion first into the egg wash, coating both sides. Then press them firmly into the parmesan-panko mixture, making sure every inch is covered. Place the breaded chops on a plate and let them rest for a few minutes so the crust adheres better during cooking.
Step 5: Pan-Fry to Perfection
Heat olive oil in a large skillet over medium heat. Once shimmering, carefully add the pork chops. Fry for about 3-4 minutes on each side, or until the coating is a beautiful golden brown and the pork is cooked through, reaching an internal temperature of 145°F. The olive oil creates a crisp outside while sealing in the juicy tenderness inside.
How to Serve Breaded Parmesan Pork Chops Recipe
Garnishes
Fresh herbs like chopped parsley or basil make a delightful color and flavor contrast when sprinkled over the golden pork chops. A wedge of lemon also brightens the dish with a fresh squeeze of citrus that cuts through the richness.
Side Dishes
These chops pair wonderfully with classic sides such as creamy mashed potatoes or roasted vegetables. For a lighter option, a crisp green salad with a tangy vinaigrette balances the savory richness of the breaded pork perfectly.
Creative Ways to Present
Serve the Breaded Parmesan Pork Chops Recipe atop a bed of garlic butter pasta or ratatouille for an elegant twist. For a casual meal, layer slices into a crusty sandwich bun with arugula and a smear of aioli for a handheld treat that’s bursting with flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Breaded Parmesan Pork Chops Recipe can be refrigerated in an airtight container for up to 3 days. The crispy crust may soften slightly, but reheating properly can bring back much of the original texture and taste.
Freezing
You can freeze cooked pork chops wrapped tightly in plastic wrap and foil or stored in freezer bags for up to 2 months. To maintain the best quality, flash freeze the coated but uncooked chops on a baking sheet before transferring to a freezer bag.
Reheating
To revive the crispiness, reheat the chops in a preheated oven at 375°F for 10-15 minutes, flipping halfway through. Avoid microwaving as it tends to make the crust soggy and the pork less appetizing.
FAQs
Can I use other cuts of pork for this recipe?
Absolutely! While pork loin medallions are ideal for tender results, boneless pork chops or cutlets can also work well if sliced to a similar thickness.
How do I make sure the breading sticks well?
Patting the pork dry before seasoning, using the egg wash generously, and pressing the pork into the parmesan-panko mix firmly helps the crust adhere perfectly during cooking.
Is it necessary to use panko breadcrumbs?
While traditional breadcrumbs work, panko gives the crispiest texture thanks to its larger, airier flakes, which makes all the difference in this Breaded Parmesan Pork Chops Recipe.
Can I bake instead of frying?
You can bake the breaded pork chops at 400°F for about 20 minutes, flipping halfway through. However, frying imparts a richer flavor and crunch that baking alone can’t quite match.
What can I serve this with for a healthier meal?
Try pairing the pork chops with steamed vegetables, a quinoa salad, or a fresh green salad to keep the meal balanced and nutritious without sacrificing flavor.
Final Thoughts
I truly hope you give this Breaded Parmesan Pork Chops Recipe a try soon because it has quickly become one of my favorite go-to meals. It’s the kind of delicious, crispy comfort food that feels special yet is surprisingly simple to make. Sharing this dish is sharing a little bit of joy and warmth right from your own kitchen.
