Parmesan Breaded Pork Chops

Sometimes I just crave classic, old-fashioned comfort food. Parmesan Breaded Pork Chops ~ crispy, golden breading on the outside, tender juicy pork inside. Sunday dinner with a touch of nostalgia for the dinners Mom or Grandma used to make. 

What kind of chops?

Bone-in chops were used in this recipe because the bone adds another element of flavor. You’ll want them to be   about 3/4″ thick for tender, juicy chops. I also used a dry brine on them, salting them on both sides about 45 minutes before cooking to help tenderize the meat.

The Breading.

The breading for these Parmesan Breaded Pork Chops is easy albeit a tad messy and well worth it. When the chops have finished dry brining, season them with pepper on both sides, then set up a breading station: eggs with a splash of milk in one container, flour in another and breadcrumbs and grated parmesan cheese in a third. Paper plates are good for the flour and breadcrumb stations for easier cleanup.

Working with the first pork chop, dip it into the egg mixture then dredge it in flour, back into the egg mixture then a dip into the breadcrumbs. Press the breading into the chop with your fingers then set it aside and move onto the next pork chop until you’ve finished coating all of them.

Over medium heat, add a drizzle of olive oil and two tablespoons of butter into a large skillet (oven-safe preferred or see ⇓)  so you don’t crowd the chops.  

Do you know how to test the temperature of the oil? It’s important to do before adding the chops because if it’s not hot enough, the breading will soak up the oil and become greasy.

Simple drop a couple of breadcrumbs into the oil. If they sink, the oil isn’t hot enough. If the breadcrumb bubbles and floats (without burning!), the oil is just right. 

Brown the chops to a medium golden color on both sides. If you’re using an oven-safe skillet slide the pan, uncovered into a 325° oven for about 20 minutes or until the inside temp is 145° F. If your skillet isn’t oven-safe, transfer the chops to a shallow baking dish.

Save all the drippings from the pan for an easy pan gravy to serve with mashed potatoes or one of my most popular recipes, Smoked Gouda Muffin Tin Potatoes. Enjoy!

Parmesan Breaded Pork Chops

2015-10-14 01:11:42

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Ingredients

1. 3-4 pork chops, about 3/4" thick
2. salt and pepper to taste
3. 2 eggs slightly beaten
4. 4 tablespoons of milk
5. 3/4 cup flour
6. 1 1/2 cups Italian seasoned bread crumbs
7. 1/2 cup freshly grated Parmesan cheese
8. drizzle of olive oil (about 1-2 tablespoons depending on pan size)
9. 2 tablespoons of butter
10. 2 tablespoons of fresh parsley, finely minced (optional garnish)

Instructions

1. Dry brine the chops to tenderize them by seasoning with salt about 45 minutes before you begin cooking.
2. Preheat oven to 325 degrees.
3. Set up a breading station: eggs and milk whisked together in a container that will let you lay the chops flat, flour in a second flat dish and breadcrumbs and parmesan cheese combined in the third (note: paper plates work well for the dry stations).
4. Dip the first chop egg mixture then dredge it in flour, back into the egg mixture then into the breadcrumbs.
5. Gently press the breading into the chop with your fingers then set it aside and move onto the next pork chop until you’ve finished coating all of them.
6. Over medium heat, add a drizzle of olive oil and two tablespoons of butter into a large skillet (oven-safe preferred or see ⇓)  so you don’t crowd the chops.
7. Make sure the oil is hot enough before adding the chops (see narrative above).
8. Brown the chops to a medium golden color on both sides.
9. If you’re using an oven-safe skillet slide the pan, uncovered into a 325° oven. If your skillet isn’t oven-safe, transfer the chops to a shallow baking dish.
10. Bake for about 20 minutes or until the inside temp is 145° F.

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