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
Watch how to make this recipe.
  • 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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4.6 932
Such an easy recipe and so very good.  Husband and sonoble loved it.  This is definitely going in the rotation.  Thanks yet again,Giada, for the another great and easy recipe.   item not reviewed by moderator and published
The idea of this recipe is a good one, but the directions are terrible. Read the reviews before making this recipe! item not reviewed by moderator and published
Made this last week, all my friends raved about it!  Crispy, tender and full of flavor!  Thank you so much for sharing this recipes item not reviewed by moderator and published
These pork chops were a big hit at my house. Just follow the easy directions and you can't go wrong. <br /> item not reviewed by moderator and published
Made this tonight, the whole family loved it! item not reviewed by moderator and published
I made only two thick cut loin pork chops which were bone in and not bonelessv- I did follow the recipe to the later - but after I browned the chops in finished them in a 350 oven for about 30 minutes and they were so moist and DELISH - so tender you cut cut them with the fork!!  served them with smashed potatoes with I added some chic both, 1/2 and 1/2 a bit of butter some garlic powder. grated nutmeg, salt and pepper and a dollop of sour cream... turned out great! Also accompanied with french green beans and finished with a great fruit salad.  Thanks Giada - the recipe was wonderful!!!  item not reviewed by moderator and published
These are absolutely the best pork chops ever.  My husband loves them!  They come out juicy and so full of flavor. If the pork chops are really thick, I finish them off in the oven on a rack to prevent them from getting soggy for 5 or 10 minutes.  item not reviewed by moderator and published
The recipe calls for 6 tablespoons of oil. The directions say 3.  Well which is it? item not reviewed by moderator and published
Pretty good! And easy to make. Will definitely make it again.  item not reviewed by moderator and published
First time frying pork chops. They turned out great<div>Instructions are easy to follow </div> item not reviewed by moderator and published
Easy and delicious - my family loved it!  item not reviewed by moderator and published
I'm very pleased.  I substituted chicken breasts for the pork chops and used fresh Parmesan and Italian Panko breading.    They turned out very juicy and tender on the inside and crunchy on the outside.  Overall I would say......Perfect!<br /> item not reviewed by moderator and published
I have made this many times and also have used the same method for chicken and turkey cutlets. Crispy and delicious!! item not reviewed by moderator and published
It's ok item not reviewed by moderator and published
So I'm confused, because the video says to finish them in the oven but there's no information on what temperature to cook them at or for how long. The recipe that's above doesn't say anything about cooking them in the oven? item not reviewed by moderator and published
Surprisingly easy to make. I used panko crumbs instead and it worked out great! Will definitely make this again!  item not reviewed by moderator and published
This got rave reviews from my family!!! Used panko crumbs tossed with  Italian seasoning, first dusted chops  with salt, pepper and  dried garlic. Dipped in cheese by accident then egg, cheese again then panko. Brown , gently handle with care and put in dish sprayed with pam in oven at 350 degrees for 25-35 min or until 165-170 internal temp. Only 5 stars but would give it more!!! Thanks Giada... item not reviewed by moderator and published
crust burnt in three minutes on medium heat and the inside was no where near cooked. better off pan searing then finishing off in the oven.  item not reviewed by moderator and published
Came out too dark and pork chops were not tasty. Also the crust came off easily. Won't make them again item not reviewed by moderator and published
Very moist!! Four minutes per side is plenty item not reviewed by moderator and published
Great chops I used pesto croutons chopped in a processor and a cast iron skillet they took a little less than six per side  item not reviewed by moderator and published
Easy and Delicious! After reading several reviews, I cut the amount of oil in half. The chops did take more than six minutes on each side, and I wound up finishing them up in the oven. It was still pretty easy, and the chops came out moist. I didn't have any problems with the coating adhering to the chops. item not reviewed by moderator and published
These chops turned out moist, but we're too greasy and not very flavorful.  I used Ian's Italian panko crumbs.  Other recipes are better.   item not reviewed by moderator and published
This was a very quick and amazing main course! item not reviewed by moderator and published
For those who had a problem with the coating sticking the pork chops need to be dry, if they feel slick rinse them with cool water and pat dry. Good luck item not reviewed by moderator and published
Yum!! These were simple to make. Very tender and juicy! I would rate more stars if you had them! item not reviewed by moderator and published
These were amazing. They were flavorful and moist. My family loved it.<br /> item not reviewed by moderator and published
<p><br /></p><p>this was awesome thank you so much Giada !!!!!! yummm</p> item not reviewed by moderator and published
The recipe calls for 6 tablespoons oil but directions say use 3??  What's up with that? item not reviewed by moderator and published
Very easy to make and tasted really good.. I will do it again but I'll try and bake them next time  item not reviewed by moderator and published
Family loved these.  I did brine them prior to following the recipe. They came out very moist and flavorful.  item not reviewed by moderator and published
I like that these are simple and they are good, but I changed a couple things. I did not put them in cheese first I tried that and the cheese kept falling off, annoying. ( my Parmesan was grated.) I also used Panko instead of crumbs but I don't think that generally matters. . I cooked the first two porkchops in the pan and every thing that was on the Porkchop got stuck to the pan and got overdone, so I put the second two in the oven at about 425 to 450 for 20 minutes and they were perfect item not reviewed by moderator and published
My husband does not like pork chops but I do!  All his experiences are pork chops being cooked until dead and dry, dry, dry!  He wasn't looking forward to dinner when I told him we were having pork chops.  At dinner he asked me to make this recipe again and took the left overs to work with him today for lunch!  Success!!!  item not reviewed by moderator and published
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 &amp; easy to make with ingredients I usually have on hand. An easy &amp; 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 &amp; 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
That sauce sounds really good, Nanette  item not reviewed by moderator and published
It helps if you elaborate why?? item not reviewed by moderator and published
I noticed that too.   I'd prefer to finish in oven as they brown too much cooking them through on the stove. 350 for 20 additional minutes should do 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
if you knew better why didn't you follow you gut.after reading all reviews your the only one that complained about getting sick.<div>gee maybe it was the meat itself my lil genius. </div> item not reviewed by moderator and published
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