These panko crusted pork chops are crispy outside and juicy inside! Coated with crunchy breadcrumbs, they add a fun texture to your meal.
Who doesn’t love a little crunch? I pair mine with some creamy mashed potatoes, and let’s be honest, the chops rarely last long on the plate! 😋
Key Ingredients & Substitutions
Pork Chops: Boneless, thick pork chops are perfect for frying, as they stay juicy. If you need a lighter option, chicken breasts can also work well using the same panko coating.
Panko Breadcrumbs: These are crunchy and make a great crust, but if you can’t find them, regular breadcrumbs or crushed cornflakes are decent alternatives. I love the texture panko provides!
Parmesan Cheese: It adds a nice flavor! If you’re out, try using other hard cheeses like Pecorino Romano or nutritional yeast for a dairy-free option.
Spices: Garlic and onion powder give a great flavor. Feel free to adjust these or add others you enjoy, like Italian seasoning or Cajun spice for a twist!
What’s the Best Way to Get a Crispy Coating?
Getting that crunchy panko coating can be tricky! Here’s how to ensure it sticks well and crisps perfectly:
- First, always start with dry pork chops. Moisture will make the coating soggy.
- Coat in flour first. This acts like glue, helping the egg and panko stick better.
- Make sure to press the panko mixture firmly onto the pork chops. This helps it adhere during cooking.
- Cook in hot oil, but not too hot! Medium heat is key to avoid burning the crust while cooking the pork thoroughly.
Letting the chops rest after cooking will keep them juicy. Enjoy these tips to make your panko crusted pork chops a hit!
How to Make Panko Crusted Pork Chops
Ingredients You’ll Need:
- For the Pork Chops:
- 4 boneless pork chops (about 1 inch thick)
- For the Coating:
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley or fresh chopped parsley
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- For Breading:
- 2 large eggs
- 1/4 cup all-purpose flour
- For Cooking:
- 3 tablespoons olive oil or vegetable oil
How Much Time Will You Need?
This recipe will take about 10-15 minutes of prep time and 10-12 minutes of cooking time, bringing the total to around 25-30 minutes. Perfect for a quick and delicious weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps the seasoning stick better. Season both sides generously with salt and pepper. Set them aside while you prepare the coating.
2. Whisk the Eggs:
In a shallow bowl, whisk the eggs together until smooth. This will be your egg wash to help the breadcrumbs stick.
3. Make the Panko Mixture:
In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, and parsley. Mix it well to ensure all the seasonings are evenly distributed.
4. Set Up Your Breading Station:
Place the flour in a separate shallow dish. Now you’re ready to bread the pork chops!
5. Coat the Pork Chops:
Take each pork chop and coat it in the flour, shaking off any excess. Then, dip it into the beaten eggs, letting any extra drip off. Finally, press the chop into the panko mixture, coating it evenly on both sides. Pat it down gently to ensure the crumbs stick well.
6. Cook the Pork Chops:
Heat the oil in a large skillet over medium heat. Once the oil is hot, add the pork chops. Cook them for about 4-5 minutes per side, or until they are golden brown and the internal temperature reaches 145°F (63°C).
7. Rest and Serve:
Once cooked, transfer the pork chops to a plate and let them rest for a few minutes. This step keeps them juicy! If you like, garnish them with more parsley for a fresh touch.
8. Enjoy!
Serve the panko crusted pork chops warm alongside mashed potatoes or a fresh salad. They’re sure to be a hit at the dinner table!
This dish results in tender, juicy pork chops with a crispy, flavorful exterior that makes for a delicious meal. Enjoy the crunch!
Can I Use Bone-In Pork Chops Instead of Boneless?
Absolutely! Bone-in pork chops will take a little longer to cook, so check for doneness with a meat thermometer—aim for an internal temperature of 145°F (63°C). The bone adds extra flavor, too!
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, simply use gluten-free panko breadcrumbs and substitute the all-purpose flour with a gluten-free flour blend or cornstarch. The recipe will taste just as delicious!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven or on the stovetop to keep the coating crispy.
Can I Freeze The Battered Pork Chops?
Yes, you can freeze the breaded pork chops before cooking! Just place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. When you’re ready to cook, cook them from frozen, adding a few extra minutes to the cooking time.
