Crunchy Parmesan Pork Chops Recipe Is What's for Dinner (15 Minutes, 7 Ingredients) by Donna John
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Me and pork chops go way back. Growing up, my mom would fry them and put a bottle of sweet and sour sauce on the table. Delicious. (I actually created a recipe for crispy sweet-and-sour pork chops from this memory.) Not only do pork chops make the taste buds happy, but they can also be part of a healthy, high-protein diet. Check out the health benefits of protein.
"Pork chops are an easy-to-cook lean red meat," according to Healthline. "They offer important nutrients like protein, selenium, zinc and iron that support everyday body functions and can be helpful in losing weight. Because pork chops are considered red meat, you should be mindful of how frequently you eat them."
My latest pork chop creation is this crunchy rosemary Parmesan pork chop recipe. With just a few simple ingredients and minimal prep, you can have crunchy, juicy, flavorful pork chops on your plate in less than 15 minutes. Here is your shopping list: bone-in or boneless pork chops (I used bone-in, thin-cut pork chops), flour, an egg, panko breadcrumbs, Parmesan cheese, fresh rosemary, salt, black pepper and olive oil for frying.
Variation: For gluten-free pork chops, use gluten-free flour and gluten-free panko breadcrumbs.
Serve these crispy panko-crusted pork flecked with cheese and rosemary for dinner with your favorite side dishes.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 4 pork chops (bone-in or boneless)
- 1/4 cup flour
- 1 egg
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 tablespoon minced fresh rosemary
- 2 tablespoons olive oil, for frying
Here's how to make it:
- Make a dredging station by putting the flour into one shallow bowl, the egg into another bowl (whisk it) and the panko and Parmesan in another bowl. Season with salt and black pepper, if desired. (You could use Italian seasoned breadcrumbs instead of panko. If you can't find fresh rosemary, you can use dried rosemary.)
- Heat the olive oil in a skillet over medium-high heat. Season the pork chops with a little salt and black pepper. Dust the pork in the flour, then dip into the egg and then into the panko. Place the pork chops into the hot oil. Cook until golden brown on one side. (For the crispiest pork chops, don't crowd the pan when frying.)
- Flip the pork chops over and continue to cook until cooked through, about 2 to 5 minutes per side depending on thickness. (The thickness of the pork chops will affect cooking time. Pork is done at 145 degrees F internal temperature. Check with a meat thermometer if you're not sure.)
- Serve hot with desired side dishes.
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