Parmesan Crusted Pork Chops

Published: December 5, 2022
Chef: KemoNine • Category: Dinner • Cuisine: Comfort

Tags: Pork

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1/4 cup Progresso™ Italian style bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 4 boneless pork loin chops, 3/4 inch thick (4 to 5 oz each)
  • 1 tablespoon olive oil

Directions

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil; place cooling rack in pan.
  • In shallow bowl, beat egg and water with fork or whisk. In another shallow bowl, stir bread crumbs and Parmesan cheese until well blended.
  • Dip each pork chop into egg mixture; coat with bread crumb mixture.
  • 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.
  • Bake 13 to 18 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 145°F.

Notes

  • 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.

Inspiration & Resources

Pictured: A large, raw pork chopo. The image was obtained from Unsplash at https://unsplash.com/photos/fuNT1gJn68Y