Parmesan Crusted Pork Chops (Boneless)

Ingredients

• 567 g (1 1/4 lb; 4 chops)boneless pork chops
• to tastesalt and pepper
• 30 ml (2 tbsp)avocado oil or olive oil
• 57 g (1/2 cup; 2 oz)grated Parmesan cheese
• 120 ml (1/2 cup)crushed pork rinds
• 15 ml (1 tbsp)minced fresh parsley
• 2.5 ml (1/2 tsp)minced fresh garlic
• 2.5 ml (1/2 tsp)lemon zest
• 1 largeegg, beaten
• 10 ml (2 tsp)water

Instructions

1. 1

   Prepare the chops

   Leave the pork at room temperature for 20–30 minutes before you begin. Pat it dry with kitchen paper and season well with salt and pepper. Beat the egg with the water in a shallow bowl large enough to hold a chop.

2. 2

   Mix the coating

   Put the Parmesan and crushed pork rinds on a large plate. Add the minced garlic and parsley, then zest a small lemon over the plate. Mix everything together with your fingers.

3. 3

   Coat each chop

   Heat a large frying pan over medium heat until hot. Use a fork to dip a chop in the egg mixture, turning it to coat all over; let excess egg drip off. Press and wiggle it into the Parmesan mixture until coated, patting the mixture over any bare spots. Repeat with the remaining chops.

4. 4

   Start frying

   Pour the oil into the hot pan and swirl to coat the base. Add the coated chops to the pan.

5. 5

   Turn in sequence

   Once all the chops are in the pan, set a timer for 3 minutes. When it rings, turn the first chop, then turn each of the others at 1-minute intervals.

6. 6

   Check for doneness

   Set the timer for another 3 minutes. A chop that feels squishy when gently pressed is not ready; one that feels firm may be done. Check the centre with an instant-read thermometer: the recipe calls for 60°C (140°F), with carry-over cooking bringing it to 63°C (145°F) as it rests.

7. 7

   Rest and serve

   When the time is up, transfer the first chop to a plate and tent it loosely with foil. Remove the remaining chops to the plate at 1-minute intervals, as you did when turning them. Rest for 10 minutes before serving. Cooking time varies with chop thickness and pan temperature, so use a thermometer to check that the pork is cooked as desired.

What are Parmesan-crusted pork chops?

Pork chops are a familiar American-style main course, often pan-fried or grilled. This version replaces a conventional breadcrumb coating with Parmesan and crushed pork rinds for a savoury, crisp outside.

The egg wash helps the coating cling, while parsley, garlic and lemon zest add freshness and aroma. Quick frying suits boneless chops, which cook faster than bone-in cuts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 348 calories, 37g protein, 1g carbs, 21g fat.

The pork supplies most of the protein, while the Parmesan and cooking oil contribute much of the fat; the pork rinds and cheese also add some fat. The ingredient list contains very little carbohydrate, so pair a chop with vegetables or a salad to round out the plate.

Build a coating that clings

Dry chops: patting the surface dry helps the egg wash and crust adhere rather than slide off.

Egg wash: turn each chop through the beaten egg and water, then let excess drip away so the coating does not become wet and heavy.

Press gently: work the Parmesan mixture onto every side, including the edges, without knocking off the crust.

Choose the right pan and heat

Pan space: use a large frying pan so the chops can sit in a single layer. If they do not fit comfortably, cook them in batches rather than crowding them.

Steady heat: medium heat gives the coating time to turn golden while the centre cooks. If the crust darkens quickly, lower the heat.

Use temperature, not just timing

Thickness matters: the stated frying intervals are a guide, since thinner or thicker chops and different pans change how quickly the meat cooks.

Thermometer check: insert an instant-read thermometer into the thickest part of a chop. The method specifies 60°C (140°F) before resting, with carry-over cooking to 63°C (145°F).

Rest for a better bite

Resting: transfer the chops to a plate and loosely cover them with foil for 10 minutes. This gives the temperature time to rise as described in the method and lets the juices settle.

Keep the cover loose so steam does not soften the crisp Parmesan crust.

What to serve alongside

Serve the chops with a crisp green salad, steamed green beans or roasted vegetables for a fresh contrast to the rich, savoury coating.

For a more substantial meal, add mashed potatoes or a grain such as rice. A squeeze of lemon at the table can echo the zest in the crust.

Recipe notes & tips

• Pat the chops thoroughly dry before seasoning and coating.
• Mix the coating evenly so the herbs and garlic are distributed across the chops.
• Use one hand for the egg wash and the other for the dry coating to keep the crumb mixture from clumping.
• Turn the chops gently with a fork or thin spatula to avoid scraping off the crust.
• Check the thickest chop with an instant-read thermometer rather than relying on the timer alone.

Variations

• Add herbs: mix finely chopped thyme into the Parmesan coating.
• Increase the lemon: add a little more zest for a brighter flavour.
• Use another oil: choose olive oil instead of avocado oil, as listed.
• Add heat: mix a pinch of chilli flakes into the coating.
• Serve with sauce: offer a little mustard or lemon alongside the cooked chops.

Common mistakes to avoid

• Wet chops: the coating may slip off; pat the pork dry before dipping it.
• Excess egg: a thick, wet layer can make the crust heavy; let the extra wash drip away.
• Loose coating: bare patches may remain; press the crumb mixture onto all sides.
• Crowded pan: the chops may not brown evenly; use a larger pan or cook in batches.
• Guessing doneness: thickness changes cooking time; check the centre with an instant-read thermometer.
• Skipping the rest: cutting in straight away can release juices; rest the chops for 10 minutes.

How to store

Refrigerate leftovers in an airtight container and use within 3–4 days. Reheat in a frying pan or oven until hot; this helps the coating regain some crispness, though it may soften during storage.

Frequently asked questions