Garlic - Parmesan Crusted Pork Chops

Garlic - Parmesan Crusted Pork Chops

Ready in 20 minutes
466 review(s) averaging 4.5. 92% would make again

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Top-ranked recipe named "Garlic - Parmesan Crusted Pork Chops"

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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


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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



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.


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

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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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"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 466 reviews

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Jlee37 1 week ago
I love this recipe. The parmesan adds a great twist. These chops are delicious.
BronwenO 3 weeks ago
mavaughn 1 month ago
This was very good and very easy. I will definitely make it again. I used thicker pork chops (that's all I had at the time), and cooked them on a lower temperature so that they would not over brown. I also increased the cooking time to about 30 minutes total.
Linda1915 1 month ago
Ok, so I was looking through the submitted pictures of this dish and a lot of them look overdone or burnt. The easiest way to tell if they are ready to flip over is the sides of the pork chops are turning golden brown. The best heat on the stove top for this is 4-5, anything higher will overcook them. Also, do not crowd the pan and change out oil if it starts getting leftover burnt breadcrumbs.
weedblossom 3 months ago
Very good!
MountainDreamer 3 months ago
This is the first time I have made pork chops that I had liked. This is a great recipe.
schr1ama 4 months ago
Great flavor! Just be aware of your oil temp. The coating goes from beautiful to burned in a heartbeat if it is too high.
shawnmarie26 4 months ago
It takes longer then 20 minutes to prepare. It's also very messy! I wouldn't make it again, nor recommend. Watch your cooking time, 5 minutes on each side is not long enough for 1/2 inch think pork!
tucker-hayley 4 months ago
I Didn't really get anything from this recipe... Maybe I did it wrong.
Ovensmoke 4 months ago
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