Ready in 20 minutes
These savory pork chops come out juicy, tender, and are complimented wonderfully by the parmesan, sage and garlic. This great dish can stand alone without needing a sauce or gravy to flavor it...and makes an easy dinner in less than an hour.
"I made this last night - the only issue I had was that my chops were too thick and the outside was dark brown before the inside was cooked. I would recommend using thin cut pork chops to avoid this! I simplified the first step by mixing in the sage, thyme, and some garlic salt (I used this instead of cooking up garlic in the oil and then throwing it away) with the parmesan cheese instead of rubbing it on separately... I don't feel that the end result was any less tasty. With my modifications the recipe should be even quicker and easier for the next time I make it!"- Intelegantblonde
Top-ranked recipe named "Garlic - Parmesan Crusted Pork Chops"
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.
Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)
Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
angelam2002 4 days 12 hours agoBest pork chop I've ever made. Maybe the best pork chop I've ever eaten!!!! Tender, moist, DELICIOUS!
sarahmcallister5203 2 weeks agoGreat flavor. I made this because my mom loves pork chops. I'm not a pork chop fan, but the coating and the flavor were nice. I had an issue with the pork chops still pink inside after the reciped time. I'd make it again for a special occasion, but it won't make it into the weekly rotation.
djakata 3 weeks agoI don't usually buy pork so I substituted chicken instead. Very good. The flavors were spot on. Another keeper
megamco 1 month agoThese were nice but I felt like the crust took away from the flavour of the pork chop. I think I´d rather just eat the pork chops by themselves.
mrsmeegs 1 month agoI tried this recipe but with the frying step, ended up burning the breadcrumb coating, after just 3 min on one side under medium heat, the pork only lightly searing. I ended up turning it over and searing that side for 1-2 min and then threw the chops in the oven at 350 for 20 and they cooked just fine. Tasted ok, the lemon wedges really add some zip but I don't think if try this again.
waykaelin 2 months agothis came out very well. i dont rhink i could eat another bite.
ialke 2 months agoI used penko bread crumbs and it was very good.
kaylamiles 2 months agoEven my picky kid liked it!
thepattonian 2 months agoDelicious! The lemon finish really compliments the garlic parm!
Breelynn555 2 months ago