Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops are a simple and tasty way to make pork chops feel special. The crispy, golden parmesan crust adds a nice crunch on the outside while keeping…

By Riley • November 6, 2025 • Reading time: 6 min

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Parmesan Crusted Pork Chops are a simple and tasty way to make pork chops feel special. The crispy, golden parmesan crust adds a nice crunch on the outside while keeping the meat juicy and flavorful on the inside. It’s a lovely twist on a classic pork chop that brings out a cheesy, savory note with every bite.

I love making these when I want an easy dinner that feels a bit fancy but doesn’t take forever. The crust forms up quickly in the pan, and it’s fun to see how that cheesy layer turns golden and crisp. A quick tip I’ve picked up is to press the parmesan mixture firmly onto the chops so it sticks well during cooking. That way, you get a perfect crust every time.

These pork chops go great with simple sides like roasted veggies or a fresh salad, and I find they’re always a hit whether it’s a weekday dinner or a Sunday meal with family. I’m pretty sure everyone’s gonna ask for seconds—the mix of crisp crust and tender meat makes this one hard to resist!

Key Ingredients & Substitutions

Pork Chops: Choose boneless chops about 1 inch thick. Thinner chops can dry out quickly, while thicker ones may need longer cooking. If you prefer bone-in, they work too but watch cooking time closely.

Parmesan Cheese: Freshly grated Parmesan gives the best flavor and crust texture. You can swap for Pecorino Romano if you like a sharper, saltier taste.

Breadcrumbs: Italian seasoned breadcrumbs add extra flavor and crunch. If you don’t have them, plain breadcrumbs plus a pinch of Italian herbs works well. For a gluten-free option, try crushed cornflakes or almond meal.

Heavy Cream & Dijon Mustard Sauce: This creamy sauce balances the crispy chops nicely. You can replace heavy cream with half-and-half or coconut cream for a lighter or dairy-free version, adjusting thickness as needed.

How Do You Get a Crispy, Well-Stuck Parmesan Crust on Pork Chops?

Getting the crust to stick firmly is all about layering and timing:

• Pat chops dry to remove moisture, so the coating will stick better.
• Coat chops first in beaten eggs, which act like glue for the cheese and breadcrumbs.
• Press the Parmesan mixture firmly onto the pork chops—don’t just sprinkle it on.
• Let the coated chops sit a few minutes before cooking to help the crust set.
• Cook undisturbed on medium-high heat to allow the crust to brown and crisp properly.

Also, using a mix of butter and oil helps the crust get golden without burning. If the pan gets too hot, lower the heat so the crust browns evenly. Patience here really pays off for a crispy, tasty coating.

Equipment You’ll Need

• Large skillet – perfect for getting the pork chops golden and crispy on the stove.
• Shallow bowls – one for the egg wash and one for the Parmesan breadcrumb mix; easy to coat chops evenly.
• Tongs – to flip pork chops gently without messing up the crust.
• Meat thermometer – helps you check doneness so the pork stays juicy and safe to eat.
• Wooden spoon or spatula – for stirring the creamy sauce and scraping up browned bits in the pan.

Flavor Variations & Add-Ins

• Swap pork chops for chicken breasts to make Parmesan crusted chicken — it cooks a bit faster and also tastes great.
• Add crushed garlic or fresh herbs like rosemary to the crust mix for extra aroma and flavor.
• Mix shredded mozzarella into the Parmesan for a gooey, melty crust variation.
• Stir sautéed spinach or mushrooms into the creamy sauce for more veggies and a richer taste.

How to Make Parmesan Crusted Pork Chops

Ingredients You’ll Need:

For the Pork Chops and Crust:

• 4 boneless pork chops (about 1 inch thick)
• Salt and black pepper, to taste
• 1 cup grated Parmesan cheese
• ½ cup breadcrumbs (preferably Italian seasoned)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 large eggs
• 2 tablespoons water

For Cooking and Sauce:

• 3 tablespoons olive oil or vegetable oil
• 2 tablespoons unsalted butter
• ½ cup heavy cream
• ¼ cup chicken broth
• 1 tablespoon Dijon mustard

For Garnish:

• 1 teaspoon dried thyme or fresh chopped parsley
• Fresh parsley, chopped (for garnish)

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you’ll have dinner ready in around 25 minutes. It’s quick enough for a weeknight but special enough for guests!

Step-by-Step Instructions:

1. Prepare the Pork Chops:

Start by patting the pork chops dry with paper towels. Season them well with salt and pepper on both sides. This helps bring out the flavor and prepares them for the crust.

2. Make the Parmesan Crust:

In a shallow dish, mix together the grated Parmesan cheese, Italian-seasoned breadcrumbs, garlic powder, paprika, and a pinch of salt and pepper. In another bowl, whisk the eggs with 2 tablespoons of water. Dip each pork chop first into the egg mixture, then firmly press into the Parmesan breadcrumb mix, coating both sides evenly to get a nice crust that sticks well.

3. Cook the Pork Chops:

Heat olive oil and butter together in a large skillet over medium-high heat until hot and shimmering. Carefully place the pork chops in the skillet and cook without moving them for 4-5 minutes until the crust turns golden brown and crispy. Flip the chops and cook another 4-5 minutes until the second side is golden and the pork is cooked through (aim for an internal temperature of 145°F or 63°C).

4. Prepare the Creamy Sauce:

Take the pork chops out of the skillet and set them aside on a plate. Lower the heat to medium-low and add the heavy cream, chicken broth, and Dijon mustard to the pan. Stir well, scraping up any browned bits from the bottom. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.

5. Serve:

Pour the creamy sauce over the pork chops. Garnish with fresh chopped parsley or thyme for a burst of color and fresh flavor. Serve immediately with sides like mashed potatoes or steamed veggies for a full meal.

Can I Use Frozen Pork Chops for This Recipe?

Yes, but be sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry well to help the crust stick and avoid excess moisture in the pan.

Can I Make Parmesan Crusted Pork Chops Ahead of Time?

You can prepare the crusted pork chops and refrigerate them uncooked for up to 24 hours. When ready, cook them as directed, but cooking them fresh right away yields the best crust texture.

How Should I Store Leftovers?

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the crust from getting soggy.

Can I Substitute the Heavy Cream in the Sauce?

Absolutely! You can use half-and-half for a lighter option, or coconut cream for a dairy-free twist. Just keep an eye on the sauce thickness and simmer until it reaches the desired consistency.