Crispy Garlic Parmesan Crusted Pork Chops
Hey there, friend! 🖐️ If you’re looking for a dinner that’s crispy, savory, and with flavor, here it goes.
Let me introduce you to my Crispy Garlic Parmesan Crusted Pork Chops. Trust me, these are going to become your new go-to meal!
I know how hard it can be to find a recipe that’s both quick and delicious, but I’ve got you.
These pork chops are golden and crispy on the outside, with that rich garlic and parmesan flavor you’ll love.
I’m sure you’re going to feel like a kitchen pro once you make these!
What I love most about this recipe is how simple it is. You don’t need a ton of fancy ingredients or hours of prep.
It’s just you, some pork chops, and a few pantry staples you probably already have at home.
I’m here to guide you every step of the way. I’ll show you how easy it is to get that perfect crunch, and I promise, once you try them, you’ll be amazed.
So, grab your apron (and maybe a little snack for yourself while you cook) and let’s make these Crispy Garlic Parmesan Crusted Pork Chops together. You’re going to love it! 😋 I know it!
How to Make Crispy Garlic Parmesan Crusted Pork Chops
Step 1: Gather Your Ingredients
Before you even think about turning on the stove, make sure you have everything ready. Here’s what you’ll need:
- 4 bone-in pork chops (or boneless, if that’s your thing)
- 1 cup of grated parmesan cheese
- 1 cup of panko breadcrumbs (they’re the magic behind the crunch)
- 2 teaspoons garlic powder (get that garlic flavor in there!)
- 1 teaspoon onion powder
- 1 teaspoon dried parsley (for a little green pop)
- Salt and pepper to taste (trust me, don’t skip the seasoning)
- 2 large eggs
- ½ cup all-purpose flour
- Olive oil or butter for frying
Got it all? Good. Now let’s get cooking!
Step 2: Prep the Pork Chops
Take your pork chops and pat them dry with a paper towel. This is an important step if you want that crispy texture!
Moisture on the surface will make it harder to get that golden crust, and we’re not here for soggy chops.
Once they’re dry, season both sides generously with salt and pepper. You want that seasoning to penetrate the meat, so don’t hold back.
Step 3: Make the Coating
In one shallow bowl, combine the grated parmesan cheese, panko breadcrumbs, garlic powder, onion powder, and dried parsley. Mix everything together until it’s well-combined.
In another shallow bowl, beat the eggs. You’re going to dip the pork chops in this egg wash before coating them with the crunchy mixture.
Step 4: Dredge the Pork Chops
Now it’s time to get those pork chops coated in all the crispy goodness! Start by dipping each chop into the flour.
This helps the egg wash stick. Then, dunk it in the beaten eggs, making sure to coat it evenly.
Finally, roll the pork chop in the parmesan-panko mixture. Press down slightly to make sure it sticks. You want that coating to be thick and golden. Repeat with all the pork chops.
Step 5: Fry the Pork Chops
Heat about 2 tablespoons of olive oil (or butter if you feel like it) in a large skillet over medium-high heat. You want the oil to shimmer, but not smoke.
Once the oil’s hot, carefully add the pork chops to the skillet. Don’t overcrowd them, you want to give each chop space to crisp up.
Fry them for about 4-5 minutes on each side, or until they’re golden brown and cooked through. The internal temperature should reach 145°F (63°C) for perfectly cooked pork.
Step 6: Rest and Serve
After frying, let the pork chops rest for a few minutes. This lets the juices redistribute and keeps the meat juicy. Slice them up or serve them whole, and get ready to enjoy!
Common Mistakes to Avoid
- Soggy Coating: Don’t skip the pat-dry step with your pork chops! Wet pork will not give you that crispy coating we’re all after. Pat it dry and thank me later.
- Overcrowding the Skillet: This is a big one. If you put too many chops in the pan, they’ll steam instead of fry. Space is key to getting that golden, crispy crust.
- Not Checking Temperature: Pork can easily go from juicy to dry. Use a meat thermometer to check the internal temperature, it should hit 145°F for perfectly cooked pork.
- Skipping the Flour Step: The flour helps the egg wash adhere to the pork chop. Don’t skip this step, or your coating will slide off during frying.
Recipe Best Tips
- Use Bone-In Chops: Bone-in chops tend to stay juicier and more flavorful than boneless. And, they look super fancy when plated!
- Double Coat for Extra Crunch: For a double layer of crispy goodness, dip the chops back in the egg wash and breadcrumb mixture after the first coat. This makes them even crunchier. Trust me, it’s worth the extra effort!
- Don’t Rush the Frying: Give the pork chops time to cook properly. Don’t turn the heat up too high, or you’ll burn the coating while the inside stays raw. Medium-high is your sweet spot.
- Let Them Rest: Don’t cut into your chops right after cooking! Let them rest for a few minutes so the juices have time to settle. You’ll get a juicier, more flavorful chop this way.
Serving Suggestions
These crispy garlic parmesan crusted pork chops are delicious on their own, but you can pair them with a ton of sides. Here are some ideas to try out:
⑴ Roasted Vegetables: Think crispy potatoes, roasted carrots, or Brussels sprouts. These veggies balance out the richness of the pork chops.
⑵ Caesar Salad: The crunch of the pork goes beautifully with a fresh Caesar salad, so much texture!
⑶ Mac and Cheese: If you want to go all out, you can never go wrong with mac and cheese. It’s creamy, cheesy, and complements the crunch of the pork.
⑷ Garlic Bread: For an extra garlic punch, serve these chops with a side of garlic bread. You’ll have garlic lovers everywhere singing your praises.
Storage and Freezing
① Storing Leftovers: If you happen to have leftovers (lucky you!), let the pork chops cool to room temperature.
Then, store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or on a skillet to keep the coating crispy.
② Freezing: Want to prep ahead? You can freeze the uncooked, breaded pork chops!
Lay them out on a baking sheet, freeze them until solid, and then transfer them to a freezer bag.
When you’re ready to cook, just fry them straight from the freezer. It may take a little longer to cook, but they’ll still turn out delicious.
Frequently Asked Questions
Q1: Can I use boneless pork chops instead of bone-in?
Yes! Boneless pork chops work just as well. Just keep an eye on the cooking time, as they may cook faster than bone-in chops.
Q2: How do I know when the pork chops are done?
Use a meat thermometer! The pork chops are done when they reach an internal temperature of 145°F (63°C). This ensures they’re cooked through but still juicy.
Q3: Can I bake these instead of frying them?
Yes, you can bake them! Preheat your oven to 400°F (200°C) and bake the breaded pork chops on a wire rack (set over a baking sheet) for about 20-25 minutes, flipping halfway through. They may not be as crispy as frying, but they’ll still be delicious.
Q4: What can I use instead of panko breadcrumbs?
If you don’t have panko, regular breadcrumbs will work fine. They might not be as crispy, but they’ll still get the job done.
Q5: Can I use fresh garlic instead of garlic powder?
Sure! If you prefer fresh garlic, you can finely mince about 2-3 cloves and add them to the breadcrumb mixture. Just know that fresh garlic can burn easily, so keep an eye on it when frying.
Q6: Can I make this recipe without parmesan?
While parmesan adds that signature flavor and crispiness, you could try using another hard cheese like pecorino or asiago if needed.
Q7: How do I keep the pork chops crispy after cooking?
Place them on a wire rack after frying, instead of laying them flat on a plate. This allows air to circulate around the chops, keeping them crispy for longer.
Conclusion
There you have it! Crispy garlic parmesan crusted pork chops that are easy to make, crazy delicious, and totally worth every bite.
Try it out, and don’t forget to share your version in the comments, let’s see how you make it your own! Enjoy!💖
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Crispy Garlic Parmesan Crusted Pork Chops
Ingredients
Ingredients List
- Here’s what you’ll need to make these Crispy Garlic Parmesan Crusted Pork Chops:
- 4 boneless pork chops about 1 inch thick
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs you can use panko for extra crunch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley optional, but adds great flavor
- Salt and pepper to taste
- 1 large egg for binding
- 2 tablespoons olive oil or vegetable oil for frying
Key Substitutions:
- If you don’t have Parmesan you can use Asiago or Pecorino Romano for a different twist.
- For a gluten-free version swap the breadcrumbs with gluten-free breadcrumbs or almond flour.
- If you’re out of garlic powder you can substitute it with fresh garlic, minced or finely chopped.
- Now you’re ready to gather everything and get started! Let’s keep it simple and delicious.
Instructions
How to Cook Crispy Garlic Parmesan Crusted Pork Chops: A Step-by-Step Guide
- Alright, let’s get cooking! Here’s how to make these crispy, flavorful pork chops in just a few easy steps:
Prep the Pork Chops
- Pat your pork chops dry with a paper towel. You want to get rid of any moisture so they get nice and crispy!
Make the Coating
- In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, parsley, salt, and pepper. Give it a little mix. It’s like a crunchy, cheesy hug for your pork chops.
Egg Wash Time
- In another bowl, whisk the egg. This is your secret weapon to make sure the coating sticks to the chops and doesn’t slide off during cooking.
Coat the Pork Chops
- Dip each pork chop into the egg wash, letting any excess drip off. Then coat it in the breadcrumb mixture, pressing gently to make sure the coating sticks. You want that crispy crust, so be generous!
Heat the Pan
- Heat olive oil in a large skillet over medium-high heat. You’re looking for a nice sizzle when the pork hits the pan—about 2 tablespoons of oil should do the trick.
Cook the Pork Chops
- Once the oil is hot, carefully add your pork chops to the skillet. Cook them for 4-5 minutes per side until they’re golden brown and crispy. Don’t rush it—let that crust form! If you’ve got thicker chops, you might need a little extra time.
Rest and Serve
- Once they’re crispy and cooked through (an internal temperature of 145°F), transfer the pork chops to a plate and let them rest for 5 minutes. This helps the juices stay locked in. Plus, it gives you time to take a little victory lap in your kitchen.
Enjoy!
- Serve these crispy, garlicky delights with your favorite sides—maybe a salad or mashed potatoes. The only thing left to do is dig in and enjoy the crispy goodness.
- And there you go! You’ve just made Crispy Garlic Parmesan Crusted Pork Chops that are sure to impress. Easy, right?
Notes
- For the crispiest crust, make sure your oil is hot before frying the pork chops.
- Feel free to double-coat the chops for an extra-crunchy layer.
- Bone-in chops are ideal, but boneless will work too—just cook them a little faster.
- To make this recipe gluten-free, use gluten-free breadcrumbs or almond flour.
