Garlic - Parmesan Crusted Pork Chops

Garlic - Parmesan Crusted Pork Chops

474 reviews, 4.5 star(s). 0% would make again

Ready in 20 minutes; part of Pork Recipes collection

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.


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.

Verified by stevemur
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Garlic- Parmesean crusted Pork Chops

Best pork I've ever had!



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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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Crisp and perfectly delicious.
ariel1200s 2w ago

Good recipe. This was more work than I'm used to putting in for a meal for 2, but I would be willing to make again. I didn't have lemon handy, and I did feel that it was missing a little something. I will have to make sure I have lemon next time.
dslakoff 1m ago

Very delicious recipe. The second time doing it is faster.
Karel_loves_Rebecca 2m ago

This was delicious. It was really quick to prepare also.
carlockhart 3m ago

Ty1136 4m ago

melissak88 7m ago

This dish was labour intensive to prepare but worth every minute. I browned the chops in the pan and finished them in the oven. Don't forget the lemon and parsley at the end. The flavours were delicious!
tanimags 1y ago

Simply scrumptious!
chantellosejo 1y ago

Delicious. I will make this again and again.
slumdee8 1y ago

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