Parmesan-Crusted Pork Chops

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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.

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This is an excellent go to recipe. My husband's favorite pork chops.. Juicy and tasty.. I use good quality, thick center cut pork chops and bring them to room temperature before I cook them.. DO NOT over cook the chops and they will be perfect every time.. Thanks Giada!

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Delicious! We didn't have any fresh parmesan cheese so we cheated with an italian cheese blend we had in the fridge from a lasagna we made a few days ago. We mixed it with grated parmesan cheese from the canister. It worked very well...turned out perfectly!!

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This was super simple and delicious. Only thing i noticed is that some sort of sauce would've been a nice accompaniment. But overall really easy, and delicious.

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Delicious way to cook pork chops. After reading many reviews, I decided to use Tyler Florences' Chicken Parmesan method. I dregded the chops in flour, dipped them in the eggs, combined the parmesan cheese and bread curmbs together and then put the coated the chops on both sides with the parmesan/bread crumb mixture. Then I sauted them int both olive oil and butter in a nonstck saute pan for 6 min per side. The chops were a little less than an inch wide. They turned out golden brown, juicy and absolutely delicious. Also, the lemon juice really added a great flavor. Giada never fails me!

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These chops were pretty good. I thought they would be bland like other pork chop recipes I've tried, but they weren't. You should use THIN (not thick CUT pork chops for this recipe (as I did. Also, refrigerate the chops after coating them for at least an hour BEFORE frying them. I've read other reviewers say not to use olive oil. I agree. Olive oil is not an oil you should use for frying foods. Here's a trick, though. If you want to use olive oil (like I did, add a tablespoon of butter to the olive oil. This will allow the olive oil to come up to a higher cooking temperature without burning/smoking. Hope my advice helps anyone thinking of making these chops. They were really good.

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This is a great basic recipe that uses things already in the kitchen. Heat the pan first then add the oil to quickly heat before adding the pork chops.