Parmesan-Crusted Pork Chops

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Super easy and turned out great! My boyfriend ate two whole pork chops!!

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So easy and delicious! Even my three year old, who had previously declared that she hated pork, ate this without complaint.

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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.

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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.

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When I fix pork chops this is my go to recipe! You won't be disappointed!

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This was so good. The coating was flavorful and delicious! Will definitely be making this again!

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Great recipe, it was definitely a hit with the masses, I do encourage it

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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!

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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!

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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.