Herb & Parmesan Encrusted Pork Chops

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 4
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Welcome to a delightful culinary adventure with our Herb & Parmesan Encrusted Pork Chops! This dish is all about juicy, tender pork chops with a crispy herbaceous crust that will elevate your dinner table any day of the week. It's an easy-to-follow recipe that promises a rewarding outcome.

Ingredients for Herb & Parmesan Encrusted Pork Chops

Pork chops are the star of this dish, and we recommend bone-in for extra flavor and juiciness. The Parmesan cheese adds a savory, nutty crust, while panko breadcrumbs provide that irresistible crunch. Fresh parsley brings a pop of color and freshness. Dried oregano and garlic powder infuse the crust with aromatic flavors. A touch of salt and black pepper seasons the chops perfectly. Eggs act as the binding agent for the crust, and flour helps everything adhere. Finally, olive oil is used for searing the chops to golden perfection.

Tips & Tricks

  • Ensure your pork chops are at room temperature before you start for even cooking.
  • Use a meat thermometer to check the internal temperature for perfect doneness without overcooking.
  • Let the pork chops rest after baking to allow juices to redistribute.

Serving Suggestions

These pork chops pair wonderfully with a fresh arugula salad or roasted vegetables. For a heartier meal, serve them alongside garlic mashed potatoes or creamy risotto. A glass of chilled white wine complements the flavors beautifully.

Frequently Asked Questions

Can I use boneless pork chops?
Yes, but keep in mind they may cook faster, so check the internal temperature earlier to avoid overcooking.
Can I substitute fresh herbs for dried?
Absolutely! Fresh herbs add even more vibrant flavors. Use about three times the amount of fresh herbs to replace dried.
What can I use instead of panko breadcrumbs?
You can use regular breadcrumbs, but the texture may be less crispy. For a gluten-free option, try crushed rice cereal.

Herb & Parmesan Encrusted Pork Chops Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures it's hot and ready for the pork chops after they're seared. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

In a shallow dish, mix the Parmesan cheese, panko breadcrumbs, parsley, dried oregano, garlic powder, salt, and pepper. This is your delicious, crispy coating.

In another dish, beat the eggs until smooth. This will help the coating stick to the pork chops. Place the flour in a third dish, which will be the first step in your dredging process.

Take each pork chop and dredge it in the flour, shaking off any excess. Then dip it into the beaten eggs, making sure it's fully coated. Finally, press it into the Parmesan mixture, ensuring both sides are well covered. Lay each chop on the prepared baking sheet.

Heat olive oil in a large skillet over medium-high heat. Once hot, sear the pork chops for 2-3 minutes per side until they are beautifully golden brown. Transfer them back to the baking sheet.

Bake the chops in the oven for 20-25 minutes, or until they reach an internal temperature of 145°F (63°C). Let them rest for 5 minutes before serving to keep them juicy.

Why You'll Love This Recipe

  • Perfectly crispy crust that locks in juicy flavors.
  • Simple ingredients that pack a punch.
  • Quick enough for a weeknight, impressive enough for guests.
  • Versatile and pairs well with a variety of sides.

Ingredients

4 bone-in pork chops (1-inch thick)
1 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
2 tbsp fresh parsley, chopped
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 large eggs
1/4 cup all-purpose flour
2 tbsp olive oil

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine Parmesan cheese, panko breadcrumbs, chopped parsley, dried oregano, garlic powder, salt, and black pepper.
3. In another shallow dish, beat the eggs until smooth.
4. Place the flour in a third shallow dish.
5. Dredge each pork chop in the flour, shaking off excess, then dip into the beaten eggs, ensuring it is well-coated.
6. Press each pork chop firmly into the Parmesan mixture, coating both sides, and place on the prepared baking sheet.
7. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 2-3 minutes on each side until golden brown.
8. Transfer to the oven and bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
9. Allow the chops to rest for 5 minutes before serving.

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