Parmesan-Crusted Pork Chops

Total Time:
27 min
15 min
12 min

4 servings

  • 2 large eggs
  • 1 cup dried Italian-style bread crumbs
  • 3/4 cups freshly grated Parmesan
  • 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
  • Salt and freshly ground black pepper
  • 6 tablespoons olive oil
  • Lemon wedges, for serving

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.

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Pinot Noir

Delicate, floral red wine

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4.6 896
This was awful. I followed the recipe to the letter and it tasted too much like egg and the coating came off while cutting into the pork chops. item not reviewed by moderator and published
These came out awesome. I'm a messy cook and made a mess in my kitchen but it was worth it! item not reviewed by moderator and published
This recipe sounds fantastic. The only thing further I'd like to know is the Carb count so I can work into my meal planning. item not reviewed by moderator and published
Tasty and very easy recipe. I simply patted the egg and cheese onto the chop after dredging in the egg. The bread crumbs adhered perfectly and made a nice thick chops needed more than 6 minutes a side but finished up juicy and delicious. item not reviewed by moderator and published
Loved this recipe. I followed the recipe to a T and both my husband and I were thrilled. Despite what others said, it absolutely did not need time in the oven and it didn't burn doing about 5-6 minutes on each side. I think key is using a nice thick CENTER-cut pork chop and not over-cooking it.. and don't forget to season it before dipping. item not reviewed by moderator and published
I thought this was good but not spectacular. I had very thin pork chops (3/8"), which I think is better because you get more crust "per ounce." For the person who complained about the parmesan falling in the egg: I mixed the parmesan and the bread crumbs together before breading. That both solved THAT problem and is easier anyway (eliminates a step). Next time I will add a little Emeril "Essence" to kick it up a notch. Good, but not one of Giada's best. And yes, I only use genuine Reggiano. And just FYI, there is no such thing as a "premium" Reggiano - it is "premium" by definition. item not reviewed by moderator and published
Very tasty! I was confused about Giada's comment at the end - "..they just finish cooking in the oven..." and yet no reference to oven time in the actual recipe directions. My four chops were not cut to exactly the same thickness by the butcher - two were just slightly thinner. Those two appeared done with no oven time. Since my oven was conveniently on already for another dish, I just popped the thicker two in the oven for 6-8 minutes at 400. All was well. That aside, I made it exactly as she recommended. They were very flavorful... there are references here to adding salt and other spices, but I wonder if those folks did not use a high quality parmesan. I used a premium, aged, Italian Parmigiano Reggiano, freshly grated. My bread crumbs were an Italian seasoned panko. The chops were savory and perfectly wonderful on their own, even without lemon (that's saying a lot for this lemon-lover), though we did use some lemon as it was especially good. I will make it again. item not reviewed by moderator and published
Anne Burrel has a much better version of this recipe in "Cook like a Rock Star" (pg.161). She has you dredge the chop in flour, then egg, then bread crumbs with the cheese mixed into the bread crumbs. This recipe, the cheese just falls off in the egg and the breading does not stick to the chop when cooking. Cooked this for 4 mins a side and it was starting to burn. Finished in the over at 325 for 10 mins. Won't make this version again... sticking with Anne. item not reviewed by moderator and published
Delicious, these pork chops taste perfect without any deviations from the recipe!!!! item not reviewed by moderator and published
The pork-chop crust is great and flavorful but I think I would use this with a thin pork chop because I feel there is too much meat in a thick pork chop and almost makes it tougher to eat. item not reviewed by moderator and published

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