Garlic Parmesan Pork Chops
A comforting weeknight classic that features juicy pork chops coated in a flavorful garlic and Parmesan crust, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless pork chops (about 1 inch thick) Use bone-in for juicier chops if preferred.
- 1 cup grated Parmesan cheese Pecorino Romano can be used for a saltier flavor.
- 1 cup panko breadcrumbs Substitute with crushed crackers or gluten-free breadcrumbs.
- 3 cloves garlic, minced Or use 1 teaspoon of garlic powder in a pinch.
- 1 teaspoon dried oregano Use fresh herbs if available for better flavor.
- 1 teaspoon dried basil Use fresh herbs for brighter flavor.
- 1 large egg Or use Greek yogurt thinned with a splash of water.
- 2 tablespoons milk Or use Greek yogurt.
- 2 tablespoons melted butter Butter gives richness.
- 1 tablespoon olive oil Keeps it lighter.
- to taste salt
- to taste freshly ground black pepper
- for serving lemon wedges Optional but recommended.
Instructions
Preparation
- Pat the pork chops dry and season both sides with salt and pepper.
- In a shallow bowl, whisk the egg and milk (or thinned Greek yogurt).
- In a second bowl, combine Parmesan, panko, garlic, oregano, basil, and an additional pinch of salt and pepper.
- Dip each chop into the egg, letting excess drip off, then press firmly into the Parmesan-panko mixture to form a crust.
Cooking
- Heat a large skillet over medium-high heat. Add butter and olive oil; when the butter foams and garlic sizzles faintly, add the chops.
- Cook the chops for 4–5 minutes per side, until the internal temperature reaches 145°F (63°C).
- Transfer to a plate and let rest for 3–5 minutes before serving.
- Optionally, squeeze lemon over the top just before serving.
Notes
For a sweeter glaze, consider integrating honey. Variations can be made using fresh rosemary, nuts, or dairy-free options.