Parmesan Crusted Pork Chops

Ingredients

• 4, about 2.5–3.8 cm thick (1–1½ inches)thick boneless pork chops
• 120 ml (½ cup)mayonnaise
• 150–200 g (1½–2 cups)grated Parmesan cheese
• 60 g (1 cup)panko breadcrumbs
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)onion powder
• 2.5 ml (½ teaspoon)smoked paprika
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 2.5 ml (½ teaspoon)salt
• For pan-frying; 30 ml (2 tablespoons) for the skilletolive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Even the chops

   Put the pork chops on a chopping board and cover them with cling film, or place them in a zip-top bag. Use the spiked side of a meat mallet to pound them to an even thickness of about 2 cm (¾ inch).

3. 3

   Spread the mayonnaise

   Move the chops to a clean baking tray or platter. Spread half the mayonnaise over one side of each chop.

4. 4

   Prepare the coatings

   Put the grated Parmesan in a wide, shallow bowl. In another wide, shallow bowl, combine the panko, garlic powder, onion powder, smoked paprika, black pepper and salt.

5. 5

   Coat the first side

   Dip the mayonnaise-coated side of each chop into the Parmesan, then into the breadcrumb mixture. Press the crumbs firmly onto the meat.

6. 6

   Coat the other side

   Return the chops to the tray with the coated side facing down. Spread the remaining mayonnaise over the other sides, then coat them with Parmesan and the breadcrumb mixture in the same way.

7. 7

   Pan-fry the chops

   Heat 30 ml (2 tablespoons) olive oil in a large frying pan over medium heat. Fry the chops until the coating is golden and crisp, leaving them undisturbed until browned; turn and brown the other side.

8. 8

   Finish in the oven

   If needed, transfer the chops to the oven and cook for 5–10 minutes, or until the internal temperature reaches 63°C (145°F).

What are Parmesan crusted pork chops?

This American-style pork dinner pairs boneless chops with a crisp coating of Parmesan and panko. Parmesan-crusted preparations are a familiar way to add a savoury, browned exterior to meat, while the panko gives this version a light crunch.

Mayonnaise helps the coating cling to both sides, and a brief pan-fry builds colour before the chops finish in the oven if necessary.

Nutrition and macros by portion

The nutrition label shows one serving as written: 741 calories, 46g protein, 15g carbs, 54g fat.

Pork provides most of the protein, while the panko contributes carbohydrates. The mayonnaise, Parmesan and olive oil account for much of the fat; serve a chop with vegetables or salad to balance the plate.

Why these ingredients work

Parmesan: the finely grated cheese forms a savoury layer beneath the crumbs. The recipe gives a range, so use more if you want a fuller cheese coating.

Panko: these airy breadcrumbs add crunch and carry the garlic, onion, paprika, pepper and salt through the crust.

Mayonnaise: spreading it on the meat provides a sticky surface for the cheese and crumbs without needing a separate egg wash.

Get an even thickness

Pound the chops gently to about 2 cm (¾ inch), as directed. An even thickness helps them cook more consistently and gives the coating a better chance to brown before the centre is done.

Cover the meat while pounding to keep it contained, then transfer it to a clean tray or platter before breading.

Build a secure crust

Coating order: dip the mayonnaise side into Parmesan first, then into the seasoned panko. Press the crumbs onto the chop so they adhere rather than falling away in the pan.

Keep the cheese and crumb mixtures in separate shallow bowls. This makes it easier to coat each side evenly.

Brown without disturbing

Pan heat: use medium heat and let the first side brown before turning. Moving the chops too soon can interrupt browning and loosen the crust.

Doneness: the recipe calls for an internal temperature of 63°C (145°F). If the chops need more time after browning, finish them in the 200°C (400°F) oven for 5–10 minutes, checking their temperature.

What to serve alongside

A green vegetable or salad brings freshness alongside the rich cheese-and-panko coating. Steamed green beans, broccoli or a crisp leafy salad are straightforward options.

For a more filling plate, serve the chops with potatoes or another simple side that can be prepared while the oven heats.

Recipe notes & tips

• Pound the chops to an even thickness so they cook at a similar rate.
• Use wide, shallow bowls to make the two-stage coating easier.
• Press the panko mixture onto the meat to help it stay in place.
• Let the first side brown undisturbed before turning the chops.
• Check the internal temperature at the thickest part of a chop.
• Cook in batches if the chops do not fit comfortably in the skillet.

Variations

• Extra garlic: increase the garlic powder for a more pronounced savoury note.
• Herb coating: add dried herbs to the panko mixture for an aromatic variation.
• More paprika: use additional smoked paprika for a deeper smoky flavour.
• Cheesier crust: use the upper end of the Parmesan range for a more generous coating.
• Milder seasoning: reduce the black pepper for a gentler crust.

Common mistakes to avoid

• Uneven chops: pound them to about 2 cm (¾ inch) so they cook more evenly.
• Loose coating: press the breadcrumb mixture firmly onto the mayonnaise-coated meat.
• Turning too early: leave the first side alone until its crust is golden and crisp.
• Crowded skillet: fry in batches if needed so the chops can brown properly.
• Guessing doneness: check that the centre reaches 63°C (145°F).

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot, which helps the coating regain some crispness; a microwave will soften it.

Frequently asked questions