Parmesan Crusted Pork Chops Recipe

Background and History

Parmesan crusted pork chops are a delicious and easy-to-make dish that combines the rich, savory flavors of pork with the sharp, nutty taste of Parmesan cheese. This recipe has roots in Italian cuisine, where Parmesan cheese is a staple ingredient. The concept of breading meat and frying it is traditional in many cultures, but the specific use of Parmesan cheese gives this dish a unique and irresistible flavor profile. This dish has become popular in many countries due to its simple preparation and delicious taste, making it a favorite for both family dinners and special occasions.


  • 4 boneless pork chops (about 1 inch thick)
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs (preferably Italian seasoned)
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/4 cup olive oil (for frying)

Useful and Interesting Facts

  • Parmesan cheese, also known as Parmigiano-Reggiano, is a hard, granular cheese named after the producing areas near Parma, Italy.
  • Pork chops are a versatile cut of meat that can be grilled, baked, fried, or broiled.
  • This recipe is a great source of protein and calcium.

Recipe Instructions



Total Time

45 minutes

Cooking Time

25 minutes


  • 4 boneless pork chops (about 1 inch thick)
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs (preferably Italian seasoned)
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/4 cup olive oil (for frying)


  1. Prepare the Pork Chops:

Rinse the pork chops and pat them dry with paper towels.

Season both sides with salt and pepper.

  1. Prepare the Breading Station:

In one shallow dish, place the flour.

In a second shallow dish, beat the eggs.

In a third shallow dish, mix together the Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried oregano, and dried basil.

Bread the Pork Chops

  • Dredge each pork chop in the flour, shaking off any excess.
  • Dip the floured pork chops into the beaten eggs, ensuring they are well-coated.
  • Press the pork chops into the Parmesan mixture, coating both sides and pressing the mixture to adhere.

Cook the Pork Chops

  • Heat the olive oil in a large skillet over medium-high heat.
  • Once the oil is hot, add the pork chops.
  • Cook the pork chops for about 4-5 minutes on each side, or until the crust is golden brown and the pork is cooked through (internal temperature of 145°F).

Rest and Serve

  • Remove the pork chops from the skillet and let them rest on a plate for a few minutes.
  • Serve warm, with your choice of sides such as mashed potatoes, steamed vegetables, or a fresh salad.

Nutrition Facts (per serving)

  • Calories: 450
  • Protein: 38g
  • Carbohydrates: 20g
  • Fat: 22g
  • Saturated Fat: 6g
  • Cholesterol: 170mg
  • Sodium: 780mg
  • Calcium: 250mg
  • Iron: 2.5mg


  • For a lighter version, you can bake the pork chops in the oven at 375°F for about 25 minutes, flipping halfway through.
  • If you prefer a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.

Allergy Warning

This recipe contains dairy (Parmesan cheese), gluten (breadcrumbs and flour), and eggs. If you have allergies to any of these ingredients, consider using substitutes like gluten-free breadcrumbs, dairy-free cheese, or egg replacers.

How to get a good crust on pork chops?

To get a good crust on pork chops, make sure they are dry before breading. Pat them dry with paper towels, then coat them evenly in flour, followed by egg, and finally in the breadcrumb and Parmesan mixture. Press the breading firmly onto the chops. Cook them in a hot skillet with enough oil to cover the bottom, and avoid moving them around too much while they cook.

What is the secret to making tender pork chops?

The secret to making tender pork chops is to avoid overcooking them. Use a meat thermometer to ensure they reach an internal temperature of 145°F. Resting the pork chops for a few minutes after cooking also helps the juices redistribute, resulting in tender meat. Marinating the chops before cooking can also enhance tenderness.

How does Gordon Ramsay make the perfect pork chops?

Gordon Ramsay makes the perfect pork chops by seasoning them well with salt and pepper, searing them in a hot pan with olive oil, and adding herbs like thyme and garlic for flavor. He often finishes them in the oven to ensure even cooking. He lets them rest before serving to keep them juicy.

Is it better to fry or bake pork chops?

Both frying and baking can yield delicious pork chops. Frying gives a crispy, golden crust and is faster, while baking is healthier and cooks the meat more evenly. If you prefer a combination, you can sear the pork chops in a pan for a crispy exterior, then finish them in the oven to ensure they are cooked through.

What spices work well with pork?

Pork pairs well with a variety of spices, including garlic, onion powder, paprika, thyme, rosemary, sage, and cumin. For a touch of sweetness, you can use cinnamon or brown sugar. Spices like cayenne pepper or red pepper flakes add heat if you prefer a spicier flavor.

Are pork chops healthier than chicken?

Pork chops and chicken have similar nutritional profiles, but it depends on the cut and cooking method. Lean pork chops are comparable in fat and calories to skinless chicken breasts. Both are excellent sources of protein and can be part of a healthy diet when cooked using healthy methods such as grilling, baking, or broiling.

Why are my pork chops tough when I fry?

Pork chops can become tough if they are overcooked. Frying at too high a temperature can cause the outside to cook too quickly while the inside remains undercooked. It’s important to cook them at a moderate temperature and check for doneness using a meat thermometer. Letting the meat rest after frying also helps keep it tender.

Why boil pork chops before frying?

Boiling pork chops before frying is not a common method and is generally not recommended. It can make the meat tough and leach out flavor. Instead, marinate the pork chops or brine them to enhance flavor and tenderness before frying.

What cooking method is best for pork chops?

The best cooking method for pork chops depends on personal preference. Grilling, baking, and frying are all popular methods. Grilling adds a smoky flavor, baking is healthier and ensures even cooking, and frying creates a crispy crust. A combination of searing and baking is often considered ideal for achieving both a good crust and tender meat.

Should you soak pork chops before cooking?

Soaking pork chops in a brine (saltwater solution) before cooking can enhance their flavor and tenderness. Brining helps the meat retain moisture and adds seasoning throughout. A simple brine can be made with water, salt, sugar, and spices. Soak the pork chops for at least 30 minutes to a few hours before cooking.

How do you tenderize pork before frying?

To tenderize pork before frying, you can use a meat mallet to pound the chops to an even thickness. Marinating the pork chops in a mixture containing acidic ingredients like lemon juice, vinegar, or yogurt can also break down proteins and make the meat more tender. Additionally, brining the pork chops in a salt solution before frying helps to keep them juicy and tender.

Ignatius Thornfield
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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.