Parmesan Crusted Pork Chops

Ummmm, WOW! Had a little bit of a carbohydrate marathon this weekend! Just hanging out with my stress buddies! Decided I better kick them to the curb and go Carnivore…at least for today! So… my fellow meat lovers… today I’m sharing these amazing Parmesan crusted pork chops! One of my all time favorite pork recipes. I love the crunchy coating on the outside and the juicy tender insides! (Please put that shake’n’bake away for today! We are making our own!) They are really easy to make and so filling. This dish is versatile enough for midweek family dinners or for a dinner party. (You know when you invite your favorite celebrity or head of state over for dinner?)

Here is what you need… One large Snickers Bar! (This has nothing to do with the recipe…it’s just your “pre-dinner” snack!) Four boneless pork chops. I like to buy the big packs at Costco. The ones that look like they’ve been cut for the entire NFL linebackers squad after practice snack? Nobody on this planet needs a pork chop that is one inch thick! First thing I do when I get those chops home, is to cut them 1/2 inch thick. (Whew! Much better!)  Next, beat two eggs and pour them into a pie plate or shallow dish. This will be your egg wash. In the other pie plate, mix your bread crumbs, garlic salt and pepper, grated Parmesan cheese.

Parmesan Pork Chops Prep

Place a skillet on the stove with 1/4 cup extra virgin olive oil. Heat the oil over medium heat. Dip your pork chop into the egg wash and then into the bread crumbs being sure both sides are well coated. (Nothing worse than a naked pork chop! Okay, well maybe there are worse things but, you’re gonna want those crunchy bits! They’re the best!) Place the pork chop into the heated oil. Cook until golden brown (I love saying that..goooolden brown!) then turn over and cook the other side. About 5-7 minutes per side. (Hmmm…wonder where that picture is of them cooking? Probably hanging out with the other ones I forgot to take! One of these days folks…ONE.OF.THESE.DAYS!) Once they are beautifully golden crispy and the juices run clear, and the heavenly angels are singing, remove from the heat and plate to serve.

Parmesan Pork Chops

Golden Crispy Juicy Pork Chops! I serve mine on a bed of wild rice and top with shaved Parmesan Cheese. Yum! The wild rice and pork chop are a perfect combination! The full nutty flavor of the wild rice is a wonderful compliment to the garlic Parmesan crusted pork chop. One of the perks of cooking these on the stove top is that they don’t dry out like they do in the oven when baking. Plus in this summer heat you don’t have to heat up the oven! That’s win-win in my book!  Are you ready to make this for dinner? I hope so. I know the loves at your Nest will enjoy them as much as mine do.

Parmesan Pork Chops with Wild Rice

We are going to have an absolutely FANTASTIC week here at the “Nest”!  I hope you’ll stop by again and see all the other amazing things I have planned. I can’t believe it is already August?!! This summer is just flying by! Thanks for dropping by and allowing me to be a part of your day! Remember to follow me on Pinterest, Twitter (I’m a twit at twitter!), Instagram, and Facebook. Just look for Norine’s Nest…I’ll be there!

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Parmesan Crusted Pork Chops
Parmesan Crusted Pork Chops
Norine Rogers

  • 4 boneless pork chops cut 1/2 inch thick
  • 2 eggs well beaten
  • 1 cup Panko Bread Crumbs
  • 1/2 cup seasoned regular bread crumb
  • 1 cup shredded Parmesan Cheese
  • 1/2 teaspoon garlic salt
  • Coarse black pepper to taste
  • 1/4 cup olive oil

  1. Rinse and pat dry your pork chops.
  2. In a small bowl beat your eggs, to create an egg wash, pour them into a shallow dish or pie plate.
  3. In another pie dish or shallow pie plate add the Panko crumbs, regular seasoned bread crumbs, Parmesan Cheese, garlic salt, and pepper. Mix well.
  4. In a large skillet heat the olive oil over medium heat.
  5. Dip the pork chops one by one into the egg wash and then into the bread crumb mixture, being sure to coat both sides well.
  6. Place the pork chop into the heated oil.
  7. Cook until golden brown on one side then flip and cook till golden brown on the other side and juices run clear.
  8. Place on serving plate and serve.

Prep Time: 15 minutes - Cook Time: 15 minutes ; Yield: 4 servings
Serving Size: 1 pork chop





  1. Laura Hall | 5th Aug 16

    My dear Norine. . Your photos continue to amaze me. I just want to dive into my computer and eat everything (with both hands). Thank you so much!

  2. Tracy | 6th Aug 16

    I have to say I think you are SOO smart!!! I guess if I would have really thought about things I might have come up with using pie plates – but I think you are BRILLIANT!!!!

    • | 6th Aug 16

      Thank You! I don’t think I’ve ever been called brilliant! I’ll take it and run with it! 😉 Thanks for compliment! I shall treasure it! 🙂

  3. Jeanne C. Gunter | 24th Aug 16

    Cant wait to try out these recipes thanks for posting! 🙂

    • | 24th Aug 16

      Jeanne you are so welcome! 🙂 Thanks so much for stopping by today and I hope you love them as much as we do! 😉

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