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Parmesan Crusted Pork Chops

 Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops 

it is no secret that here at The Buttered Home we eat lots of chicken.   Like so many others, I struggle with cooking block. I get in a funk and have trouble coming up with new ideas. One new habit I have developed to help that is taking my time in the grocery store. Often I have items on my list for a particular recipe I’m planning to cook. I slow down and spend more time in the meat department and the produce department. I make a point to buy one cut of meat and one vegetable I have no plans for. This enables me to reset my brain, so to speak. It’s a reigniting of ideas.  These Parmesan Crusted Pork Chops are a product of that process. Here’s what you’ll need. 

 

Ingredients  

  • 2-3 pounds boneless or bone in Pork chops

  • 1/2 cup panko bread crumbs

  • 1/4 cup Parmesan cheese

  • 1/4 cup mozzarella cheese

  • 1 tbsp garlic powder

  • 2 tbsp plain flour

  • 2 tbsp butter

  • 2 tbsp olive oil

  • salt and pepper to taste

Mix the bread crumbs, cheese, flour and seasonings. Dredge Pork Chops in mixture. Let them sit for a minute while heating butter and olive oil in a pan. My favorite pan for searing or frying is this Lodge 6qt Dutch oven, next to my Lodge cast iron skillet, its the best thing since sliced bread. I like using the dutch oven because it creates less mess on my stove top. Having the higher sides keeps a lot of the splatter to a minimum. But I digress, sear the Pork Chops until lightly browned. Place in a lightly greased casserole dish. Top with remainder of cheese flour mixture and drizzle pan drippings on top. Bake at 350 degrees 20-30 min(boneless) 30-45 min(bone in) until internal temp reaches 145 degrees Fahrenheit. 

Pork Chop heaven

One of the finest foods you can eat in the South is Chicken Fried anything. Steak, Chicken, Pork chops, you name it. This recipe gives you a sense of chicken frying without the deep fat frying part. The searing process not only seals in the natural juices of the pork to keep it tender but it provides you with a wonderful crust on the meat that makes it texture heaven. And as Big D will tell you, to make anything better, alway add cheese. The cheese in the batter provides not only flavor but a soft bite to add to the crispy texture. I hope you will try these today. As always, leave us a comment and we love pictures of your food!

Enjoy!

 

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Parmesan Crusted Pork Chops
Parmesan Crusted Pork Chops are just the thing to switch your meal boredom up. Pan seared with cheese and garlic, they are crispy and tender all at the same time!
Ingredients
  • 2-3 pounds bone in or boneless Pork Chops
  • 1/2 cup Panko Bread Crumbs
  • 1/4 cup Parmesan Cheese
  • 1/4 cup Mozzarella Cheese
  • 1 tbsp Garlic Powder
  • 2 tbsp Plain Flour
  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • Salt and Pepper To taste
Instructions
Mix the bread crumbs, cheese, flour and seasonings. Dredge Pork Chops in mixture. Let them sit for a minute while heating butter and olive oil in a pan. Sear Pork Chops until lightly browned. Place in a lightly greased casserole dish. Top with remainder of cheese flour mixture and drizzle pan drippings on top. Bake at 350 degrees 20-30 min(boneless) 30-45 min(bone in) until internal temp reaches 145 derees Fahrenheit.
Details

Prep time:



Cook time:



Total time:



Yield:
4-6 servings

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4 Comments

  • Reply
    Stacy Greene
    October 26, 2018 at 11:10 am

    I’ll have to try this. I have a love/hate relationship with pork chops- I love to eat them but hate to cook them. Mine always turn out dry, whether bone-in or boneless. This recipes looks delicious! Thanks for sharing!!! <3

    • Reply
      Brooke Burks
      October 27, 2018 at 2:21 pm

      Great! Thank you! Let me know how it turns out!

  • Reply
    Jill
    November 14, 2018 at 3:20 am

    This looks delicious! I am always looking for new things to do with pork chops because my hubby is so picky. So I’m definitely going to try these out.

    • Reply
      Brooke Burks
      November 14, 2018 at 3:15 pm

      Yay! Let me know how you like them.

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