Best Parmesan Crusted Pork Chops Recipes

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Whisk egg in a shallow bowl.
• Mix Parmesan cheese and Cajun seasoning together on a plate.
• Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
• Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

ROSEMARY- AND PARMESAN-CRUSTED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking tray with cooking spray.
• Put flour in a bowl. Beat egg in a second bowl. Mix bread crumbs, Parmesan, rosemary, paprika, salt, and pepper in a third bowl.
• Lightly salt pork chops. Coat both sides in flour, then in egg, then in bread crumb mixture. Place on the prepared baking tray.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes, turning after 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Whisk the eggs in a pie plate to blend.
• Place the bread crumbs in another pie plate.
• Place the cheese in a third pie plate.
• Sprinkle the pork chops generously with salt and pepper.
• Coat the chops completely with the cheese, patting to adhere.
• Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat.
• Add two pork chops and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. (Note: for thinner chops, adjust time accordingly).
• Repeat with additional oil and remaining chops.

PARMESAN-CRUSTED PORK CHOPS WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine bread crumbs, 1 cup Parmesan cheese, parsley, garlic salt, and onion powder in a large resealable plastic bag. Seal and shake to mix.
• Beat eggs together in a shallow bowl. Dip a pork chop into the egg mixture and place in the plastic bag; shake to coat thoroughly with bread crumb mixture. Repeat with remaining 5 pork chops.
• Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 1 minute. Add 3 pork chops; cook until browned, about 4 minutes per side. Transfer to a plate. Repeat with remaining 3 pork chops.
• Spread cornbread stuffing evenly in a glass baking dish. Place cooked pork chops on top. Sprinkle 2 tablespoons Parmesan cheese and mozzarella cheese on top. Cover loosely with aluminum foil.
• Bake in the preheated oven until pork chops are no longer pink in the center, 25 to 30 minutes.
• Remove aluminum foil and place baking dish under the broiler until cheese is browned, about 1 minute.

PARMESAN-CRUSTED NEW YORK PORK CHOPS

Steps:

• Brush pork with oil. Season with salt and pepper. Let stand for 15 to 30 minutes. In a small bowl, mix panko and Parmesan together.
• Prepare a medium-hot fire in grill. Place chops on grill and close the lid. Grill over direct heat for 4 minutes. Turn chops and sprinkle panko mixture over tops. Close lid and continue grilling for 4-5 minutes more, or until the topping is lightly browned and the internal temperature of the pork on a meat thermometer measures between 145°F (medium rare) and 160°F (medium). Remove from the grill and let rest for 3 minutes.

PARMESAN CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350. Put butter in baking dish and place in oven to melt.
• Crush croutons.
• Mix crushed croutons, parmesan, flour, sugar, salt & pepper.
• Spread a layer of mayonnaise on each side of each chop.
• Dredge covered chops in crouton mixture and coat thoroughly.
• Mince garlic into the butter and spread it out.
• Place chops over garlic and bake 15-18 minutes per side.
• * I'm a brand snob. My very favorite croutons are Rothbury Farms seasoned croutons (in the red package), and I used Hellmann's olive oil mayo.

GARLIC & PARMESAN CRUSTED PORK CHOPS

Steps:

• Spread parmesan cheese in a shallow dish.
• Beat eggs with the 1 tbls of olive oil in a separate shallow dish.
• Spread bread crumbs in third shallow dish, pat pork chops dry with paper towel and set aside.
• Combine salt, pepper, sage, thyme, and sprinkle generously over both sides of the chops. Press seasoning into meat with your fingers.
• Dredge seasoned chops in parmesan cheese, coating both sides. Then using tongs dip chops in egg mixture and let excess drip off. Finally dip coated chops in bread crumbs. Press with fingers to ensure even coating.
• Place breaded chops on wire rack set over a baking sheet to allow coating to dry for about 5 minutes.
• Heat large skillet over medium-low heat with enough oil to come halfway up sides of chops. Stir in garlic and cook until lightly browned to season oil. Remove garlic and discard.
• Increase heat to medium. Once oil is hot add chops and fry about 4-6 minutes on each side or until golden brown and crispy.
• To keep crust in tact, drain any excess oil by placing chops on wire rack again.

PARMESAN CRUSTED PORK CHOPS

Steps:

• 1. Whisk the eggs in a pie plate to blend. Add garlic, salt & pepper.
• 2. Place the bread crumbs in another pie plate.
• 3. Place the cheese in a third pie plate.
• 4. Coat the chops completely with the cheese, patting to adhere.
• 5. Dip the chops into the eggs/garlic mixture, then coat completely with the bread crumbs, patting to adhere.
• 6. Heat oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.
• 7. I served this with your favorite side dishes!

PARMESAN AND SAGE-CRUSTED PORK CHOPS (COOKING LIGHT)

Steps:

• Tear bread into large pieces and pulse 10 times in a food processor until you have coarse crumbs.
• Combine 1 cup breadcrumbs. cheese, sage, salt, and pepper in a shallow dish. In a second dish, place the flour, and in a third dish whisk the mustard and egg whites.
• One pork chop at a time: dredge chop in flour, then dip into the egg mixture, and lastly in the breadcrumbs.
• Heat a large nonstick skillet over medium heat. Add oil. Add pork chops and cook for 3 minutes on each side or until done.

LOW CARB DIJON PARMESAN CRUSTED PORK CHOPS RECIPE

Steps:

• Preheat oven to 400°F Season chops on both sides with kosher salt and pepper. In a shallow mixing bowl, combine Dijon mustard, spicy brown mustard, olive oil, garlic powder, thyme, onion powder, dried oregano, dried basil, and Italian seasoning. Dredge each chop in the mustard mixture, liberally coating both sides. On a large plate, spread Parmesan cheese into a thin layer. Coat mustard covered chops liberally with Parmesan cheese on both sides. Place a cooling rack on top of a baking sheet and place chops on cooling rack. This will allow them to get crisp on both sides. Bake for 20 minutes. Then broil on high, on the top oven rack for 3-4 minutes or until chops are nice and crisp and golden brown.

PARMESAN-CRUSTED PORK CHOPS AND POTATOES

Steps:

• Heat oven to 375°F.
• Toss potatoes with dressing; place in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
• Meanwhile, cover rimmed baking sheet with foil; spray with cooking spray. Empty coating mix into pie plate add half the cheese; combine. Mix horseradish and mustard until blended; spread onto both sides of chops. Dip, 1 at a time, into coating mix, turning to evenly cover both sides of chop. Place on center of prepared baking sheet.
• Sprinkle remaining cheese over potatoes; mix lightly. Spoon around chops.
• Bake 30 min. or until chops are done (145°F) and potatoes are tender. Remove from oven. Let stand 3 min. before serving.

PARMESAN AND SAGE-CRUSTED PORK CHOPS RECIPE - (4.3/5)

Steps:

• Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.

PARMESAN CRUSTED PORK CHOPS

Steps:

• 1. Preheat oven to 400 °F (200 °C). 2. Line baking sheet with parchment or wax paper and set aside. 3. In a small bowl whisk together mustard, oil, and spices. 4. Season the 4 pork chops with pepper, then brush both sides of the chops with the mustard mixture. 5. Press the grated parmesan cheese into both sides of the chops. (I am pretty liberal with the cheese. I like a thick coating but I'm sure a thin one will work too.) 6. Place the chops on the prepared baking sheet. Bake for about 15 to 20 minutes. The coating should be browned and slightly crispy and the pork should be cooked all the way through. 7. Note: you can also use this recipe with boneless chicken breasts instead of pork chops & it is just as dee-lish!

BAKED PARMESAN-CRUSTED PORK CHOPS

Steps:

• 1.Preheat oven to 400 degrees F.
• 2.Brush the chops with the just one of the tablespoons of olive oil and season generously with the salt & pepper on both sides.
• 3.In a small bowl take the two eggs and beat, then add in the garlic powder, onion powder, adobo & parsley and whisk until well combined. Set aside.
• 4.In a separate shallow bowl, add the bread crumbs. Set aside.
• 5.In a third shallow bowl, add the Parmesan cheese. Set aside.
• 6.Coat the chops completely with the cheese, patting to adhere to both sides.
• 7.Dip the chops into the egg-seasoning mixture, then coat completely with the bread crumbs, making sure that both sides are covered completely.
• 8.Take the remaining teaspoon of olive oil and use it to lightly coat the bottom of the baking dish.
• 9.Place chops into the baking dish and bake for 15 minutes. Flip the chops over, then place back into the oven for an additional 15-30 minutes until they are golden brown and the centers reach 150 degrees.

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Whisk the eggs in a pie plate to blend.
• Place the bread crumbs in another pie plate.
• Place the cheese in a third pie plate.
• Sprinkle the pork chops generously with freshly ground black pepper.
• Coat the chops completely with the cheese, patting to adhere.
• Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat.
• Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.
• Transfer the chops to plates and serve with lemon wedges.

PARMESAN AND SAGE–CRUSTED PORK CHOPS

Steps:

• 1. Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk. 2. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture. 3. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.

PARMESAN AND ROSEMARY-CRUSTED PORK CHOPS

Steps:

• Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Peel carrots, then cut on a diagonal into 1/3-inch-thick slices. Zest lemon until you have 1 tsp zest, then cut into halves. Finely chop parsley until you have 2 Tbsp. Pick and chop enough rosemary leaves from stems to give you 2 tsp.
• Toss carrots with salt, pepper, and a drizzle of oil on a baking sheet. Roast until tender, 15-20 minutes, tossing halfway. Comine half the lemon zest, 4 Tbsp sour cream, and a pinch of parsley in a small bowl. Season with salt and peppers. Stir in enough water to create a drizzy consistene, 1-2 tsp.
• Stir together chopped rosemary, panko, and Parmesan in a shallow dish or on a plate Brush remaining sour cream all over pork, then season with salt and pepper. Gently toss pork in panko mixture, coating all over and pressing to adhere.
• Heat a thin layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork and cook until panko is golden brown and meat reaches desired doneness, 4-5 minutes. Remove from pan and set aside on a paper-towel-lined plate.
• While pork cooks, place stock concentrate, 3/4 cup water, couscous, 1 tsp butter, and a pinch of salt in a large, microwave-safe bowl and give everything a stir. Cover bowl with plastic wrap, then microwave on high until water boils, about 1 minute. Set aside, covered, until ready to serve.
• Fluff couscous with a fork, then stir in almonds, half the remaining parsley, remaining lemon zest, and a squeeze or two of lemon juice. Season with salt and pepper. Divide between plates, then arrange pork on top and carrots to the side. Drizzle everything with sauce and sprinkle with remaining parsley.

PARMESAN CRUSTED PORK CHOPS

Steps:

• Mix eggs, salt, pepper and garlic in a shallow plate. Mix bread crumbs, grated cheese, basil and garlic in another shallow plate.
• Dip each pork chop first in egg mixture, then in breadcrumb and Parmesan mixture. Pat to make it stick if needed.
• Place crumbed chops, in a single layer, in the oven-proof baking dish. Top with pieces of butter and bake in the oven at 200°C for about 20 minutes or until baked and golden.
• Serve with roasted Brussels sprouts and boiled potatoes.

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Cook chops in large nonstick skillet on medium-high heat 2 min. on each side or until each chop is browned on both sides.
• Mix tomatoes, dressing and garlic powder; pour over chops. Cook on medium-low heat 12 min. or until chops are done (145ºF).
• Remove from heat. Top with cheese; let stand 3 min.