Parmesan-crusted pork chops

Ingredients

• 4 largepork chops, excess fat and rind removed
• 30 g (¼ cup)cornflour
• 1 smallegg, lightly beaten
• 60 g (1 cup)panko breadcrumbs
• 25 g (¼ cup)grated Parmesan cheese
• to tastesalt
• for shallow fryingsunflower oil

Instructions

1. 1

   Set up coating dishes

   Set out three dishes: put the cornflour in one, the lightly beaten egg in another, and mix the panko breadcrumbs with the Parmesan in the third.

2. 2

   Coat the chops

   Season the chops lightly with salt. Dip each chop in the cornflour, then the egg, then the breadcrumb and Parmesan mixture, pressing the coating firmly onto the meat. Place the coated chops on a large plate.

3. 3

   Chill the chops

   Cover the chops with cling film and refrigerate for 20 minutes.

4. 4

   Heat the oil

   Pour enough sunflower oil into a frying pan to cover its base. Heat it until it is hot enough for a chop to sizzle when added.

5. 5

   Fry until cooked

   Fry the chops for 3–4 minutes on each side, until the coating is golden and the meat is cooked through. Check with a digital probe thermometer; it should read 63°C (145°F).

6. 6

   Serve with sides

   Serve the pork chops with a potato dish and a selection of vegetables.

What are Parmesan-crusted pork chops?

This is a British-style take on breaded pork: chops are coated in seasoned flour, egg and a crisp breadcrumb mixture, then shallow-fried. The recipe's Parmesan and panko give the crust savoury flavour and a light, crunchy texture.

The coating is applied in stages so it clings to the meat, while a short chill helps it stay in place during frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 613 calories, 45g protein, 17g carbs, 40g fat.

The pork provides most of the protein, while the panko and cornflour contribute carbohydrates. The Parmesan and sunflower oil account for much of the fat; serve with plenty of vegetables and a moderate portion of potatoes to balance the plate.

Why use panko and Parmesan?

Panko: these larger, airy breadcrumbs make a crisp coating. Press them onto each chop so they cover the surface evenly.

Parmesan: grated cheese adds a salty, savoury note to the crumb mixture. Mix it thoroughly with the panko before coating the chops.

How the coating works

Cornflour: a thin layer gives the egg something to adhere to. Shake off any loose excess before dipping the chop into the egg.

Egg: let excess egg drip back into the dish, then move the chop straight into the crumbs. Press the mixture on gently but firmly to help it cover the meat.

Getting the frying right

Oil temperature: the chops should sizzle as they enter the pan. If the oil is not hot enough, the crumbs can absorb oil instead of crisping; if it is too hot, the crust can brown before the pork is done.

Pan space: add the chops without crowding them. Fry in batches if needed, keeping the oil hot between batches.

How to check doneness

Colour: fry each side for 3–4 minutes, until the breadcrumb coating is golden. Thickness can affect how quickly the meat cooks, so use the time as a guide rather than the only test.

Temperature: check the thickest part of a chop with a digital probe thermometer. The recipe's stated target is 63°C (145°F).

What to serve alongside

Potatoes: serve the chops with a potato dish, as suggested in the recipe. Choose a preparation that suits your meal, such as boiled, roasted or mashed potatoes.

Vegetables: add a selection of vegetables for colour and freshness. Green vegetables or a simple salad make an easy contrast to the fried crust.

Recipe notes & tips

• Arrange the coating dishes in the order you will use them to make dipping easier.
• Press the panko mixture onto the chops so it adheres well.
• Chill the coated chops for the full 20 minutes before frying.
• Heat the oil until a chop sizzles on contact, but avoid letting it smoke.
• Use a thermometer in the thickest part of the meat to check doneness.
• Let excess coating fall away before frying to keep loose crumbs from burning in the pan.

Variations

• Add black pepper: season the coating mixture with freshly ground pepper.
• Use another hard cheese: replace the Parmesan with a similar finely grated hard cheese.
• Add dried herbs: mix a small amount into the breadcrumb mixture for an aromatic crust.
• Change the oil: use another neutral oil suitable for frying in place of sunflower oil.
• Serve with salad: swap some of the potato side for a crisp green salad.

Common mistakes to avoid

• Skipping the chill: the coating may come away more easily; refrigerate the chops for 20 minutes.
• Leaving loose flour on the chops: it can make the coating uneven; shake off excess before dipping in egg.
• Not pressing on the crumbs: patches may be left bare; press the crumb mixture onto all sides.
• Adding chops to cool oil: the coating can turn greasy; wait until the oil is hot enough to make them sizzle.
• Crowding the pan: the oil temperature can drop; fry in batches if necessary.
• Relying only on colour: a golden crust does not confirm the centre is cooked; check with a probe thermometer.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven until hot throughout; the coating may soften slightly after storage.

Frequently asked questions