Parmesan crusted pork chops with herbs bring new life to a dinner classic. Give the boring fried salt and pepper version a dress up! It’s a dinner everyone loves, and a simple flash-fry before they hit the oven means they’re never greasy.Jump to Recipe
Rubbery, gray pork chops. I’ve had my share and I bet you have too.
In the south we stick those on a biscuit and dig in anyway.
But when you’d like a really good pork chop that’s nice enough to present to company, this is it.
I like to use super thin chops if I’m in a rush and need them to cook faster, but a standard 3/4″ chop is great here too.
How do you get the perfect crust on pork chops?
The right crust starts with getting the egg to adhere. This means starting with flour on the plain pork chop so that the egg has something to stick to.
The process is flour-egg-breadcrumbs.
Step 1: Press the dry ingredients on really well. Don’t be scared. Then lay the chops to the side to rest for 5 minutes before frying. This allows the breading to set and get crispier when it is fried.
Step 2: Once your chops are breaded, preheat the oven and your skillet. I recommend frying in avocado oil or refined coconut oil instead of vegetable oil.
Pro tip: Bread crumbs get very dark very fast when fried. Keep your oil about 365 degrees and cook about 1 minute per side. Don’t walk away!
Step 3: Cook your chops until they are golden on each side but not cooked through. Transfer to a cookie sheet and bake until they reach 140/145.
Parmesan crusted pork chops will continue to rise in temperature even out of the oven, so taking them out at 140 helps ensure they stay juicy.
How do you keep the pork chops from drying out?
Don’t over cook them. Because the breading on these gets golden really fast in the pan, you may think they are cooked, but don’t. The quick fry is just for color and the cooking process takes place in the oven.
Use a meat thermometer to check their internal temperature. You need 145 degrees.
If you are cooking with very thin chops, you’ll reach 145 in 10 minutes or so in the oven. For a thicker chop (like what’s pictured here) they will need 15 to 20 minutes but check yours early just in case.
Allow the pork chops to rest 5-10 minutes before serving for the juices to redistribute.
How to make parmesan crusted pork chops gluten free
I use a basic gluten free flour blend and gluten free bread crumbs. I don’t love panko ones here. They’re too big, but these have worked well:
Parmesan Crusted Pork Chops with Herbs
- 4 1/2 inch thick boneless pork chops
- 1 1/2 cups plain or Italian style bread crumbs
- 1 egg beaten
- 2 tablespoons water
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- oil for frying I recommend refined coconut or avocado oil
- Preheat the oven to 400 degrees.
- In a medium bowl, beat the eggs and water.
- In a second bowl or on a medium plate, place the flour, salt and pepper and mix well.
- In a third bowl or on a medium plate, mix the bread crumbs, Parmesan cheese, and Italian seasoning.
- Working with one chop at a time, coat both sides first in the flour, shaking off the excess.
- Then dip into the egg and finally into the breadcrumb mixture, pressing well on both sides.
- Set the chops aside to rest for 5 minutes.
- Preheat 1/2 inch of oil in a skillet over medium high heat until chops sizzle as soon as they touch the pan. If they don't sizzle, let the oil get hotter before you put them in.
- Add the chops and fry until the breadcrumbs are brown on each side, about 1-2 minutes per side. Keep a close eye on them.
- Transfer the browned chops to a rimmed baking sheet lined in parchment paper or aluminum foil. Cook 15 minutes more in the oven or until the pork chops reach 140/145 degrees. Serve with rice, broccoli or your favorite side.