Parmesan-Crusted Pork Chops

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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4.6 899
Made these for my husband, he said they were the best pork chops he had ever eaten.  I followed the recipe exactly they were really nice and moist.  Flavor waa excelent. All I can say is if yours turned out dry,  you may have done  some thing wrong. Remember I said may have item not reviewed by moderator and published
This was a whiff for us.  Should have been baked and could have benefited from mayonnaise like a traditional parm crusted meat.  item not reviewed by moderator and published
This recipe is fantastic.  The pork chops came delicious not dry.  Thank you for such a great recipie .  item not reviewed by moderator and published
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 crust.my 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
One of my favorite recipes!! item not reviewed by moderator and published
Definitely needed something. Followed the recipe to a tee, and had to figure in some major things that she forgot to mention, both in the recipe and the video. Cook no more than 4 minutes per side, otherwise they will burn. Turn the pork chops at a different angle after 2 minutes for even browning. They also need to go in the oven at 375 for 8-10 minutes. Needs some kind of sauce, or something. They just don't pop by themselves. So sad. item not reviewed by moderator and published
These were Okay.....nothing special. Just your basic breaded pork chops. I followed the advice of other reviewers and added some onion powder, garlic powder, paprika and dried oregano to the bread crumb mixture and still...........just an average breaded pork chop. Maybe I'll make again and then again, maybe I won't. item not reviewed by moderator and published
Excellent recipe! Easy, quick, and a salty-lemony deliciousness contrasted with the sharpness of the parmesan. Don't let the reviews who said it was bland deter you. I doubt those people season to their own tastes or color outside the lines. I used season salt instead of plain and it was a great enhancement. Paired it with a browned butter sauce with garlic and parmesan served over noodles. Brown the butter in the same pan used to cook the chops. item not reviewed by moderator and published
You neglected to put in the recipe instructions about putting them in the oven and what temp to set the oven at and how long. You mention it in the video but are not specific. item not reviewed by moderator and published
My husband and older son loved these chops. They were moist and flavorful and other than messy hands, a snap to prepare. They loved them so much they have requested to have them again. So I thought since I was repeating them at their request I should review them. THEY ARE GREAT!!!!! Follow recipe just as written. Perfection. Thanks Giada!!! item not reviewed by moderator and published
Easy to make, just be sure not to burn the outside item not reviewed by moderator and published
very bland, nothing special at all. item not reviewed by moderator and published
My daughters LOVED this dish! One even asked for a second helping. It was also very quick & easy to make with ingredients I usually have on hand. An easy & delicious weeknight supper. item not reviewed by moderator and published
Easy for a weeknight. My husband liked it. Nothing extravagant but tasty. item not reviewed by moderator and published
My family loved this dish. I was happy that the cheese didn't burn and the breading did not come off while cooking. Will make it again. item not reviewed by moderator and published
Tasty. Everyone liked it. Easy weeknight dinner item not reviewed by moderator and published
Simple and delicious. I learned new things from this recipe! Follow the directions and the pork cooks to perfection! item not reviewed by moderator and published
Only okay. Agree with other reviewers that it is just a standard breaded pork chop. Adding the lemon reminded me of Wiener schnitzel. Fine, but don't think I will make again. item not reviewed by moderator and published
I added smoky paprika, garlic and pepper to the Italian Breadcrumbs I made out of croutons. I used pecorino romano cheese and thinner cuts of pork loin to make it cook up faster. They were fantastic, I did still finish them up in the oven in the same iron skillet. item not reviewed by moderator and published
Simple and yummy. Made this for dinner tonight and it was a big hit. Needed a little more cooking time on my stovetop, but otherwise directions were spot-on. Thanks, Giada! item not reviewed by moderator and published
Quick, easy, and delicious. Even the kids ate it up. item not reviewed by moderator and published
These were outstanding. Easy, moist and delicious. Loved the lemon element. Definitely will make again. My boneless chops were closer to 2" in thickness, so i seared them nicely in All Clad non-stick and put into a preheated 375 degree oven for about 20 - 22 minutes and let them rest. Fantastic! item not reviewed by moderator and published
Very easy recipe for the whole family! I mixed the Parmesan and Bread crumbs like other reviews suggested and it came out wonderful. The left over cheese and crumb mixture came in handy when I used it as a topping for my baked mashed potatoes as a side. Next time I'll lower the heat a little though, the edge of the chops were a bit chewy, but the middle was well done. item not reviewed by moderator and published
Not only are these so easy to make, but they come out perfect and juicy every time. I'm going to substitute crushed unsalted potato chips tonight for the bread crumbs. Deelish!!! item not reviewed by moderator and published
I used thick (1" or more) boneless loin chops that were on sale ($2.50 for TWO large chops!). Since they were so thick I followed the recipe stove top cook time then put the pan (oven safe) into the oven at 375 for about five minutes. I almost omitted the lemon, but DON'T it really ties the dish together. item not reviewed by moderator and published
Very good recipe I will be making this for the family again. item not reviewed by moderator and published
Really delicious. My husband said it was the most delicious pork he's ever had. item not reviewed by moderator and published
Giada, surely you must know min temp should be 160 degrees, not 150. I'm an idiot so of course I followed your directions and made myself, my husband, and my 20 month old daughter sick for two days. But you should know better. item not reviewed by moderator and published
I made this for my grandmother and aunt, we didnt have a lot of bread crums so i use panko bread crums and croutons crushed. It worked out wonderfully and was really good! Will be making this one again item not reviewed by moderator and published
BEST pork chops ever!!! Definitely try this recipe. Our Giant Eagle carries thin-sliced pork chops that were perfect for this recipe, and didn't need even six minutes on each side. My kids and picky husband all loved this, as did I! We will be making this again and again. Thanks Giada!! item not reviewed by moderator and published
Simple, easy, delicious! Added to the short list of fast and loved recipes. No tweaks needed! item not reviewed by moderator and published
SO, so, so good! And I don't even like pork chops! I followed the recipe exactly, and it made moist, perfectly-crusted, perfectly delicious pork chops. (Well, I actually did change one thing: I used gluten-free bread crumbs. item not reviewed by moderator and published
Fantastic! Made this for dinner tonight, and followed the recipe exactly. Not sure about others who said theirs weren't cooked? I have a Viking gas range, so maybe mine is hotter? First batch was overcooked a little bit and the crust was more done than I liked. Second batch I turned the heat down to medium-low and kept the cooking time at 6 mins per side. They were perfect! I used a whole boneless pork loin that I sliced into 3/4" steaks. Served with Barefoot Contessa's Green Beans w/ Shallots and an excellent Chilean Cabernet. Will definitely be making this again! item not reviewed by moderator and published
This was solo yummy especially with that touch of lemon. I was looking for new recipes to try and this looked good so I went ahead and did. I used panco crumbs and a mixture of Parmesan cheese with romano. I began with medium low heat and then threw the chops in the oven at 350 for 30 minutes. Soooooo good will do again for a dinner party. Thanks Giada! item not reviewed by moderator and published
It was super easy to make and tasted good, but the recipe listed is flawed. We finished them in the oven at 350 for 10 minutes. I don't understand why she said in the video that she finished them in the oven, but didn't put so in the recipe.... item not reviewed by moderator and published
Easy to make. Parmesan cheese is salty and the crust is deliciously crisp. The pork stays very moist. Whole family loved it. Will make this again, many times! item not reviewed by moderator and published
Delicious! I baked mine for 30mins at 425. item not reviewed by moderator and published
These pork chops are amazing! Crispy on the outside and moist in the inside and very delicious. Thanks Giada item not reviewed by moderator and published
These were so simple! Loved how quick they were to make. BEWARE: follow Giada's instructions and do MEDIUM heat! I had my first batch on high and they turned out black. item not reviewed by moderator and published
We loved the chops!!!!! Easy and very tasty and moist. We'll use this recipe from now on. item not reviewed by moderator and published
Just a regular breaded pork chop. Needed more flavor. Easy to prepare but recipe doesn't tell you to finish baking in the oven like she says to do in her video. item not reviewed by moderator and published
Very good and easy to make item not reviewed by moderator and published
These chops were incredible. I took a roast pork and cut it into thick chops. The Parmesan crust was delectable. They were juicy and very tasty. Even my picky grandson loved them. I'll definitely make these again. item not reviewed by moderator and published
This is just ok. After cooking the pork chop on the stovetop I had to continue cooking it in the oven so it was cooked all the way through. item not reviewed by moderator and published
Delicious! I used panko bread crumbs and seasoned them myself with dried oregano, basil and thyme. Fried them on a cast iron skillet. I forgot the lemon, but I can see how that would be great with it. I'll be making this often. item not reviewed by moderator and published
This is the second time I've tried this recipe and it's the second time it burned! I thought I followed the directions and maybe my stovetop is too hot but the outside turns black and burned and falls off and then the inside is not yet cooked. Does anyone know what I could be doing wrong because this would be a favorite if I could figure out how to NOT burn it!! (And I agree that it takes much longer to cook the pork than Giada says item not reviewed by moderator and published
Followed recipe. Flavorful, moist pork chops! Simply delicious. item not reviewed by moderator and published
So Good!!! I wish my chops were thinner thought, maybe next time I will get deboned and flaten the chops. item not reviewed by moderator and published
I loved the lemon that you can add at the end! Reminded me of what my babysitter would me but with beef! item not reviewed by moderator and published
Spectacular!!!! A cheap way to turn regular breaded pork chops into something gourmet and special. item not reviewed by moderator and published
amazing!!! item not reviewed by moderator and published
I absolutely love this recipe! The preparation is so quick and easy, and for being such an easy recipe, the chops have such good flavor! I prepped my chops ahead of time and threw them in the fridge for about 1-2hours. For the pan oil, I used vegetable oil instead of olive oil (only oil I had on hand at the time. After frying them for about 5 minutes per side, I through them in a glass baking dish coated with butter and lemon juice and baked an additional 10 minutes at 350 degrees. Delish! These were such a hit at my place, I'll definitely be making these again! : item not reviewed by moderator and published
EXCELLENT! very easy to prepare, pork chops very juicy, thanks for the recipe. item not reviewed by moderator and published
Great dish, and most of all very quick to make. Very tasty. item not reviewed by moderator and published
Excellent! I took the suggestion of Kitchen Shy and made a chopped type salad with lettuce, tomato, onion and cucumber with a mustard, lemon juice, olive oil dressing on top of the chops and it was AWESOME! I would never had thought to put a salad on top of a chop, but it worked! Be careful with the chops and don't have the heat too high or they will burn. I actually burnt the first side a bit, so I turned the heat down to med-low to finish on the other side. The chops were tender and moist, the salad was a great addition and don't forget the lemon on the side. Oh, so tart and tasty! I have altered this recipe since the original review and now combine the Parmesan and Seasoned Bread crumbs together, then dredge the chops in egg, then coat with the Parmesan & Bread crumbs. I don't notice a difference in the result and it uses one less plate and is less messy. I still do the salad on top and I ALWAYS use a bone-in chop. It makes all the difference! item not reviewed by moderator and published
Found this recipe today and tried it tonight! The only thing I changed was that I used 1/2 panko bread crumbs and 1/2 Italian bread crumbs. My pork chops were pretty thick, so I had to let them cook longer on each side. Then I put them in the oven to finish while I put the rest of my dinner together. The outside was cruncy, the inside moist...perfect! Everyone loved them! I will definitely make this recipe again. item not reviewed by moderator and published
I loved this recipe...however I did use panko instead of traditional breadcrumbs. I now use this coating for everything chicken, fish and pork. Everyone in my family loves the crunchy crust. item not reviewed by moderator and published
You know it's a keeper recipe when the men in your family try to stab anyone that comes near their pork chop for "just a little bite". I had to turn the pan heat down to medium-low in order to not experience burning the chops. item not reviewed by moderator and published
Overall, these were awesome! The flavor is amazing. My problem was with the cook time. It was too long and overcooked the first two pork chops...never a good thing. With the second two I just browned them in the pan and then popped them in the oven at 350 for 10 minutes and they were great. My other suggestion is make sure once you bread them, to put them in the fridge for at least 10 minutes which will help adhere the crust to the chop so you don't have hunks falling off. Would definately make again. item not reviewed by moderator and published
Simple and very delicious...it's a Family Fav!! item not reviewed by moderator and published
I made these last night for dinner and used thin-cut chops. They were so juicy and delicious! I didn't quite have a cup of dry Italian bread crumbs so I added some panko. I prepared the 12 pork chops as directed but ran out of crumbs for the last few. Those are wrapped in wax paper and were sent to the freezer for a future meal. Since the thin chops are smaller, my husband and I each have 2 for lunch today and lunch time can't get here soon enough! I will definitely make these again! I find it awesome that I post the recipe on my facebook and when I look on my page today, this is one Food Networks featured recipes (5 best pork chop recipes! If you're wary about the mess, I found using dinner plates adequate for the dredging. The only mess I made was with the s&p. item not reviewed by moderator and published
Outstanding!!! Panfried about 4 minutes a side on the range and finished another 10 minutes at 350* in the oven. Juicy, great flavor. item not reviewed by moderator and published
Oh my, made this last night for family dinner at my sister's house. It was DELISH and a lot easier to make than I thought it would be. Will be making this again. item not reviewed by moderator and published
Great recipe. Easy and works great with thin-sliced boneless pork chops. item not reviewed by moderator and published
Easy to make, kids love it... requested over and over again. item not reviewed by moderator and published
I tried this with chicken breasts and was amazed at how tasty this dish was. I was a bit concerned about the parmesan staying on before dipping it in the eggs but had zero problems. I also browned the chicken for a couple of minutes on each side to get them nice and golden and then finished them off in the oven. Can't wait to try this with pork chops. item not reviewed by moderator and published
Good recipe. Pork very delicious and moist. I must say, this was my second time making this and the first time, the pork was not cooked all the way; had to finish in the oven and they came out dry. I am giving this five stars becuase I made this again, but learned from my first mistake; my chops were too thick the first time. When buying them at the market, they usually come at least an inch thick. if you don't have the butcher cut them in half, you need to half them at home. If you do this, they will come out great. If you are unsure, there is always pulling out a ruler for exact measurement : item not reviewed by moderator and published
The overall recipe was tasty, but the cooking directions were way off. I followed the recipe exactly, and my pork chops were 1/2" thick, just like it said. The breading ended up burnt and the middle was raw. I had to put the chops under the broiler for another 15 minutes to cook all the way through. I will probably make this again, but next time I'll just brown the coating and then bake to finish. item not reviewed by moderator and published
REALLY good. Used panko bread crumbs and seasoned salt. Quick and simple. item not reviewed by moderator and published
Loved it! Always avoided pork chops because they turned out dry and needed a lot of apple sauce. Thanks for a great recipe! item not reviewed by moderator and published
Wow, is there some kind of magic in that breading? These were the best pork chops I've ever had. Not dry, and so flavorful! Thank you Giada, once again, for a perfect recipe! item not reviewed by moderator and published
Pork chops are easy to make, and even easier to mess up! I have never crusted pork chops before, nonetheless in this order. Giada nailed it!!! Juicy, flavorful and the crust crisped up the outside perfectly. I wouldn't consider this an "Italian take on an american dish.". But its an awesome way to make them without the fuss of stuffing and/or marinating. However, my chops were so thick, that once I flipped them over to cook for another six minutes, I realized they may be under cooked in the middle. So I cranked the oven to 425 degrees and transfered the Le Cruset dutch oven with lid on, in the oven for 5-6 mins. Took them out, lid off and let rest for a few minutes. Perfectly cooked and not burnt!!!! Must try recipe... my husband was so happy... item not reviewed by moderator and published
Rave reviews from the entire dinner party! Loved it! item not reviewed by moderator and published
Worked well. Liked the reverse order dip. Used a .5" cut and Panko crumbs...delish! item not reviewed by moderator and published
I made this for my son last night. I don't eat meat, but wow it smelled so good! He liked them very much and had leftovers for breakfast this morning. I will definitely make this again. I know my husband will love this recipe!! item not reviewed by moderator and published
great taste and fool proof. everybody loves it item not reviewed by moderator and published
I'd cooked this recipe three or four times. Results? "This is ridiculous". This is my husband's reply when something is super delicious. A definite keeper!!!! item not reviewed by moderator and published
My husband licked his plate!!!! item not reviewed by moderator and published
I have been trying a lot of new recipes lately. Today. I got the "I'd definitely like to have that again" from my husband. I did use more parmesan cheese (~ 1.5 cups. item not reviewed by moderator and published
Absolutely delicious! Who knew the humble pork chop could be so yummy? I was going to try Ina Garten's parmesan chicken breast recipe and just use pork but came across Giada's take instead and I'm so glad I tried it. I used thin pork chops and the suggested amount of oil and I stayed close to the stove and checked on them....they came out golden and perfect. I topped the pork chops with a mixed green salad dressed with a simple lemon/olive oil vinagrette ~ this was Ina Garten's recipe suggestion ~ and it was a fairly quick, easy meal that tasted incredible. The parmesan dredge gives the chops sooooo much flavor! The cold tangy salad on top of the hot, crisp pork chop was mouthwatering. Be sure to manage the temperature depending on the size/thickness of your chops and your stovetop. I pounded mine thin and they crisped up in no time. I use this recipe probably four times a month with either chicken or pork chops. It's a favorite at our house! item not reviewed by moderator and published
Absolutely delicious! All four of my boys and husband gobbled it and I enjoyed myself. Followed recipe exactly, with the exception of using thin pork loin chops (boneless. Adjusted the cooking time to 4 min. on each side and it was perfect. This is a keeper! item not reviewed by moderator and published
Super easy and turned out great! My boyfriend ate two whole pork chops!! item not reviewed by moderator and published
So easy and delicious! Even my three year old, who had previously declared that she hated pork, ate this without complaint. item not reviewed by moderator and published
Thin pork chops, freshly grated parmesan cheese and Italian bread crumbs just like the recipe says and it is absolutely fabulous. I use grape seed oil to fry for a crisper crust. This is my favorite pork chop recipe. item not reviewed by moderator and published
I loved this recipe, it was easy and it smelled so good when it was cooking. I don't eat pork chops very much because I didn't know a great way to cook them. I will use this one again. Thanks. item not reviewed by moderator and published
When I fix pork chops this is my go to recipe! You won't be disappointed! item not reviewed by moderator and published
This was so good. The coating was flavorful and delicious! Will definitely be making this again! item not reviewed by moderator and published
Great recipe, it was definitely a hit with the masses, I do encourage it item not reviewed by moderator and published
I hate to repeat what so many have said but this is the best recipe! I used center cut bone in chops and let them sit on a cooling rack for 30 minutes or so before cooking. I had to use two pans and cook two batches due to the chop size, but returned the cooked chop to the cooling rack and into a 200 degree oven. The chop was flavorful, moist and so yummy! Be sure to season the chop before starting the breading. Picked up four more chops to put in the freezer and shared the recipe with the butcher. Can't wait to make again! This recipe is a KEEPER! item not reviewed by moderator and published
I think I said, "Oh my God!" about four times last night as I was eating this pork chop. I literally spent all morning online yesterday looking for a good recipe for a boneless pork loin chop that wouldn't dry out the chop and that would be full of flavor. I make pork infrequently because I don't have a decent go-to recipe that we all like. Well, that's going to have to change because I've just found it. My husband gave it five stars and my 18 year old daughter kept saying, "yummmmmmy"...in between bites. I served this with a side of fresh white summer corn cut off the cob and cooked over medium high heat in Danish butter, salt, and pepper. The pork was moist, the beading stayed on it, even when cut, and the flavor was incredible. Of course, we had applesauce on the side, as well. Great dinner, great recipe....thanks, Giada! item not reviewed by moderator and published
This is one that has been requested for a second time. Instead of using grated parmasean you would ordinarily sprinkle on spaghetti, I used shreded parmasean. You may lose a little of your cheese when you dip it in the egg, but slap it right back on before you cover with bread crumbs. Quick, easy, delicious...the way my family likes it. item not reviewed by moderator and published
The fresh lemon wedges are the key to flavor here. Don't skimp. item not reviewed by moderator and published
I believe 160° F is only recommended for ground pork - most other pork has a recommended temp of 145° F (with a couple minute rest time) item not reviewed by moderator and published
160 is overdone! item not reviewed by moderator and published

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