Description
Whether it’s a weeknight dinner or a weekend feast, this dish is guaranteed to satisfy even the pickiest eaters. In this article, we’ll guide you through every step of preparing this mouthwatering meal, sharing tips and tricks to achieve the perfect crunch and juiciness in every
Ingredients
Pork Chops – 4 bone-in or boneless pork chops, about 1 inch thick
Olive Oil – 2-3 tablespoons (for pan-frying)
Salt – 1 teaspoon
Black Pepper – ½ teaspoon
Garlic Powder – 1 teaspoon
Italian Seasoning – 1 teaspoon (optional, for added flavor)
For the Crust:
Parmesan Cheese – ½ cup, freshly grated (freshly grated is best for texture and flavor)
Panko Breadcrumbs – ½ cup (for extra crunch)
Eggs – 2 large, beaten
Salt – ½ teaspoon (for the breadcrumb mixture)
Black Pepper – ¼ teaspoon (for the breadcrumb mixture)
Instructions
Prep the Pork Chops
Bring the Pork Chops to Room Temperature: Take the pork chops out of the fridge about 15 minutes before cooking to allow them to reach room temperature. This helps them cook evenly.
Trim Excess Fat: If your pork chops have excess fat, trim it to avoid burning during frying. You can leave a bit of fat for flavor, but be sure to remove any thick, unrendered fat.
Set Up the Breading Station
To achieve the perfect crispy coating, you need to set up a breading station:
First Bowl (Egg Wash): In a shallow bowl, beat 2 eggs with 1 teaspoon of salt and ½ teaspoon of black pepper. This will help the breadcrumbs adhere to the pork chops.
Second Bowl (Breadcrumb Coating): In another shallow bowl, combine ½ cup of freshly grated Parmesan cheese, ½ cup of Panko breadcrumbs, 1 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning (optional). Stir until well combined.
Coat the Pork Chops
Dip the Pork Chops in Egg: Take each pork chop and dip it into the egg mixture, making sure it is fully coated on both sides.
Coat in the Breadcrumb Mixture: After dipping the pork chop in the egg wash, press it into the breadcrumb mixture, making sure to coat both sides evenly. Gently press down to ensure the breadcrumbs stick.
Notes
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Resting Time: After frying, let the pork chops rest for about 3-5 minutes. This allows the juices to redistribute and ensures the pork remains juicy and tender.
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Breading Tips: Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated cheese often contains anti-caking agents, which can affect the crispiness of the crust.
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Oil Temperature: Make sure the oil is hot but not smoking. If the oil is too cool, the pork chops will absorb too much oil and won’t get crispy.
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Cooking Time: The cooking time may vary based on the thickness of your pork chops. If using thick bone-in chops, you may need to cook them for a little longer. Always check the internal temperature with a meat thermometer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop
- Calories: 400-450 kcal
- Sugar: 1-2 g
- Sodium: 700-800 mg
- Fat: 22-25 g
- Saturated Fat: 5-7 g
- Unsaturated Fat: 14-16 g
- Trans Fat: 0g
- Carbohydrates: 15-18 g
- Fiber: 1-2 g
- Protein: 35-40 g
- Cholesterol: 70-80 mg