Garlic Parmesan Pork Chops – Crispy, Juicy & Flavorful
Panko and parmesan crusted pork chops seared then baked with garlic and Italian seasoning. Ready in 30 minutes.
Ingredients
- 4 boneless pork chops (approximately 1-inch thick, 1–1.25 lbs in total)
- Salt and black pepper, as desired
- 1 cup panko breadcrumbs
- 3/4 cup freshly grated parmesan cheese
- 4 garlic cloves, minced (alternatively, 1 1/2 teaspoons garlic powder)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika (optional)
- Pinch of red pepper flakes (optional)
- 2 large eggs, lightly beaten
- 1 tablespoon Dijon mustard (optional)
- 2 tablespoons olive oil (or avocado oil)
- 1 tablespoon unsalted butter
Instructions
Season and Pound Pork:
Using paper towels, dry the pork chops, then season each side with salt and black pepper. If necessary, pound them to a uniform 1-inch thickness.Prepare Egg and Breadcrumb Mixtures:
In one shallow bowl, beat the eggs with the Dijon mustard until combined. In another bowl, mix together panko, parmesan, garlic, Italian seasoning, smoked paprika, and red pepper flakes.Coat Pork Chops:
Coat each pork chop by dipping it into the egg mixture on both sides, then pressing it into the breadcrumb mixture to ensure full coverage.Preheat Oven and Heat Skillet:
Set the oven to 400°F (205°C). In an oven-safe skillet over medium-high heat, warm the olive oil and butter until hot.Sear Breaded Chops:
Place the breaded pork chops in the skillet and sear for 2–3 minutes per side, until golden brown. If necessary, cook in batches.Bake Until Done:
Move the skillet to the oven (or transfer the chops to a baking sheet) and bake for 8–10 minutes, until the internal temperature hits 145°F (65°C).Rest Before Serving:
Take the skillet out of the oven and allow the pork chops to rest on a wire rack for 3–5 minutes prior to serving.