Parmesan-Crusted Pork Chops

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This is so good and so easy. The lemon makes this dish.

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As usual, Giada is right on the money with this yummt pork recipe. I can only imagine however, getting these chops down in the skillet if you're using half inch thick chops. I was able to get browned very nicely but then had to finish them in the oven.

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This recipe is amazing!!! My husband and I LOVED it!!! It was so tastey!!

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My family **LOVED** this recipe! You made me a star in my own kitchen. Thank you Giada for making it so easy for me!

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My Husband Hated it, My Son Loved it. I picked up the best Pork Chops at Whole Foods and I completely burned the first two which were not edible at all. I didn’t realize they should have been cooked on low heat. The second two looked perfect… They were very EASY to prepare. I tried a bit of my sons, since they were huge, and was not impressed…..

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This is the most amazing dish ever! I am not a great fan of pork, but this recipe has changed my mind. Easy, tasty, and always pleases my family. Thank you so much!

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Another great pork chop recipe of the crispy breaded variety. The twist is the thin layer of salty, nutty parmesan beneath the crunchy breading.

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Very tasty, I will make them again and soon.

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I've been looking for a pork recipe that my kids would eat. My daughter loves watching Giada so I told her this was her recipe. She was skeptical as I've tried cooking pork all different ways and can't get them to eat. This was a success! I wasn't sure about the lemon with it however, it added a nice touch and the kids ate it all! I used olive oil in the pan however the temp of the pork chops after 6 minutes on each side was only 112 degrees so i popped in the oven for about 20 minutes at 350 to get to the 150 mark. I served with baked potato, green beans and cucumber salad. Pumpkin pie for dessert! Thanks for a great recipe!

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This was really good but I cooked them a little too long and the coating got a bit over done. I really don't think this was the recipe fault, I think it was mine. I also had really thick chops so I had to finish them in the oven because I couldn't get them up to temperature on the stove without burning them to a crisp. I will make this again but I will use a chop that is 1/2" thick instead of 1" thick. The parmesan gave this an amazing flavor!! Would be good on chicken too.