Parmesan Crusted Pork Chops

Published: December 5, 2022

Chef: KemoNine • Category: Dinner • Cuisine: Comfort

Tags: Pork

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.