Garlic - Parmesan Crusted Pork Chops

Garlic - Parmesan Crusted Pork Chops

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"

4.5 avg, 453 review(s) 92% would make again

Ingredients

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4 1/2-inch thick Center-cut loin pork chops; (bone-in or boneless)
3/4 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Dried rubbed sage
1/2 teaspoon Dried thyme
3/4 cups Parmesan cheese; freshly grated
2 large Eggs
1 tablespoon Vegetable oil
1 cup Dried seasoned bread crumbs; (I use Progresso garlic and herb)
Olive oil; (for shallow frying)
4 large cloves Garlic; peeled and chopped
Lemon wedges; for serving
Parsley sprigs; to garnish

Original recipe makes 4 Servings

Servings  

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur

photo by rpm5101 rpm5101

Garlic- Parmesean crusted Pork Chops photo by bklyn515 bklyn515

Best pork I've ever had! photo by YummyHoney YummyHoney

photo by Niko6909 Niko6909

photo by Aecyl Aecyl

See 49 more photos
Calories Per Serving: 677 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " Uloveme34474 Uloveme34474

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  A cool chardonnay pairs well with this dish." stevemur stevemur

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Reviews for Garlic - Parmesan Crusted Pork Chops All 453 reviews

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Best pork chop I've ever made. Maybe the best pork chop I've ever eaten!!!! Tender, moist, DELICIOUS!
angelam2002 4 days 12 hours ago
Great 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.
sarahmcallister5203 2 weeks ago
I don't usually buy pork so I substituted chicken instead. Very good. The flavors were spot on. Another keeper
djakata 3 weeks ago
These 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.
megamco 1 month ago
I 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.
mrsmeegs 1 month ago
this came out very well. i dont rhink i could eat another bite.
waykaelin 2 months ago
I used penko bread crumbs and it was very good.
ialke 2 months ago
Even my picky kid liked it!
kaylamiles 2 months ago
Delicious! The lemon finish really compliments the garlic parm!
thepattonian 2 months ago
Breelynn555 2 months ago
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