Parmesan ‘n Panko Crusted Pork Chops

11 Apr

Parmesan and Panko.  Both fabulous creations in their own right.  Put together, they equal  unparalleled deliciousness.  If you haven’t tried Panko, please try it soon.  It literally can put bread crumbs to shame.

Panko Parmesan Crusted Pork Chops 4

These Parmesan and Panko crusted pork chops are bursting with tender juiciness, well-seasoned flavor, and a crisp bite to the exterior.  What more could we ask for in a quick weeknight meal?  Yes, I did say quick and weeknight in the same sentence.  Because it’s that easy.

Panko Parmesan Crusted Pork Chops 2

Pork, famous for being the other white meat, really is surprisingly lean.  I had sworn it off many years ago when I was in my health-nut phase and thought all pork was fatty.  It eventually dawned on me that with the right cuts, it’s an extremely lean protein that makes the taste buds happy.  Pork chops became my friend again.

Panko Parmesan Crusted Pork Chops

These Parmesan and Panko crusted pork chops are super popular with kids and grown ups alike.  We don’t bother with sauces here, because there is simply enough robust flavor in this recipe as is.

Go ahead.  Have your pork and eat it too.  Enjoy! 🙂




2 large eggs
1 cup Panko breadcrumbs
1 tsp oregano
1 tsp basil
2 tsp garlic powder
2 tsp onion powder
3/4 cups freshly grated (grate it yourself) Parmesan cheese
4 large (10-12 ounces each) center cut pork loin chops, 1/2 to 3/4 inches thick
light olive oil
kosher salt and freshly grounded black pepper
optional lemon wedges for serving


Lightly beat eggs in a pie plate.  In another pie plate, thoroughly combine Panko, oregano, basil, garlic powder, and onion powder.  In a third pie plate, place freshly grated cheese.

Sprinkle each pork chop lightly with kosher salt and pepper on both sides.  Coat the chops completely with fresh cheese, pressing down to adhere.  Dip pork chops into beaten eggs, and then completely coat with Panko mixture.  Pat to adhere on both sides.

Heat 4 TB oil in large heavy skillet (nonstick works well) over medium heat.  Add pork chops one or two at a time (do not overcrowd), cooking uncovered until golden brown and 150F at center – about 6 min per side.  Repeat with remaining chops.  Transfer to plates and serve with lemon wedges, if desired.

Source:  Chew Out Loud, adapted from Giada De Laurentiis

11 Responses to “Parmesan ‘n Panko Crusted Pork Chops”

  1. myninjanaan April 12, 2013 at 7:24 am #

    We don’t eat pork but could we substitute the pork for chicken breasts? I love the combination of panko and parmesan, and I bet this would be amazing on chicken too 🙂

    • chewoutloud April 12, 2013 at 2:58 pm #

      I think that would work! Just don’t overcook and it should be great; cook time depends on the thickness of the meat, the cut, etc.

  2. frugalfeeding April 12, 2013 at 12:25 pm #

    Those look wonderful 😀

  3. Ana April 14, 2013 at 3:21 pm #

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  4. Jen April 23, 2013 at 9:18 pm #

    Made this tonight and it was a HIT! Thanks for sharing!

    • chewoutloud April 23, 2013 at 9:42 pm #

      Awesome, Jen! So happy to hear you guys liked it 🙂

  5. Bart July 5, 2013 at 6:44 pm #

    Can I bake them instead of frying.
    What temp. I was thinking 400??

    • chewoutloud July 5, 2013 at 10:49 pm #

      I’m guessing you could give it a try. If 400F, then go with a lesser bake time, like 15 minutes to start with. Don’t want to overcook it. Let me know how it turns out baked!

      • Bart July 6, 2013 at 9:37 pm #

        My chops were 1″ + thick. 400 degrees on convection would be
        good. I have a therm. so keep an I on them. They were tasty.
        Ps. I was going for a good brown but they were still crunchy!!


  1. Seven Ways You Should Know to Cook Tasty Pork in Rich Nutrition - All Fresh Recipes - May 24, 2013

    […] Who said that we have to spend much effort to serve ourselves a fabulous meal? This view is completely wrong because this Parmesan ‘n Panko Crusted Pork Chops will satisfy our gestation in every aspect. Beyond question, Panko and Parmesan are both terrific creations. They will be unparalleled deliciousness when being together. You will be charmed by the crisp texture, well-seasoned flavor and tender juiciness. Not only does it taste dreamlike, but be imbued with protein. I bet your taste buds will dance happily! At […]

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    […] was sent grocery shopping and could not locate udon – instead I used the pork to make this ridiculous deliciousness, plus mashed some old potatoes and heated up frozen peas.  A traditional meat and two, it was […]

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