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Italian Panko and Parmesan Crusted Pork Chops

Italian Panko and Parmesan Crusted Pork Chops

I love quick and simple recipes that taste fantastic and this is one of them.  I combined some Parmesan cheese with Italian seasoned panko crumbs together to make a tasty crust that made these pork chops really delicious.  The pork turned out moist and tender on the inside and crunchy and flavorful on the outside.  We all, kids included, gobbled up these chops and enjoyed each and every bite.  You can’t beat a 6 ingredient recipe that tastes this great!!

Italian Panko and Parmesan Crusted Pork Chops

How to Make Italian Panko and Parmesan Crusted Pork Chops

Preheat the oven to 450 degrees.  Line a baking sheet with tin foil then coat with cooking spray.

Combine the Italian seasoned panko crumbs with the Parmesan cheese and mix well.  Dip the pork chops in the beaten egg before coating both sides of each chop evenly with the panko mixture.  Place on the baking sheet then season with sea salt and freshly cracked pepper, to taste.

Italian Panko and Parmesan Crusted Pork Chops

Place the baking tray in the oven and bake for 20-25 minutes or until a meat thermometer reaches 145 degrees.  Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown.  Remove from the oven and let the meat rest for 5 minutes before serving.  Enjoy.

Italian Panko and Parmesan Crusted Pork Chops

 

Italian Panko and Parmesan Crusted Pork Chops

Italian Panko and Parmesan Crusted Pork Chops

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main
Cuisine: Italian
Servings: 3 - 4
Author: Pam / For the Love of Cooking

Ingredients

  • 3 bone in pork chops
  • 1 egg beaten
  • 1 cup of Italian seasoned panko crumbs
  • 2 tbsp Parmesan cheese finely grated
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat with cooking spray.
  • Combine the Italian seasoned panko crumbs with the Parmesan cheese and mix well. Dip the pork chops in the beaten egg before coating both sides of each chop evenly with the panko mixture. Place on the baking sheet then season with sea salt and freshly cracked pepper, to taste.
  • Place the baking tray in the oven and bake for 20-25 minutes or until a meat thermometer reaches 145 degrees.
  • Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown.
  • Remove from the oven and let the meat rest for 5 minutes before serving. Enjoy.
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55 Comments

    1. Pam,

      This recipe is for pork chops. It also states how long to cook the pork in the recipe instructions. I hope this helps.

      Pam

    2. My comment was regarding Chelsea saying she does this recipe with chicken And asking how long to cook the chicken. I am well aware of the pork chop recipe and how long to cook that.

  1. YUM! Crunchy, crispy, moist and tender pork chops…what’s not to love about this recipe? I love your photo with the roasted tomatoes, Pam!

  2. Wow you’re getting famous, I see Adele took time out from the Grammy’s to comment on this post (ha ha, okay, not THAT Adele).
    That crispy crunchy crust looks so enticing, Pam!

  3. These were great! I served them with a side of steamed green beans. My husband, four year old and I gobbled them up. Thanks for all your delicious recipes!

  4. I made these for dinner last night. They were really good and easy to make. My whole family enjoyed them. I served with mashed cauliflower and sweet potato rounds. Thanks for all your recipes.

  5. Yum Yum Yum! Added a tad more parm cheese and they were delish! I did have way too much bread crumbs wasted though. I had 6 thin/medium chops so I doubled the recipe. Would definitely cut down next time. This will be a new addition to our meal rotation 🙂

  6. No flour? Isn’t that necessary to have panko adhere?
    Do you turn them over half way through?

    How thick are these pork chops? I’m trying to adjust the cooking time.

    1. Vickie,

      No flour. You use egg to help the panko adhere to the chops. No, you don’t turn them over halfway; you broil at the end to help the top side of the chops get golden brown. These were medium size chops… not super thin nor super thick.

      Cheers,
      Pam

    2. I didn’t think you’d see this so soon. Thank you, Pam!!!

      My Mom always floured. I’m a “follow the recipe” kind of girl but was worried about the breading sticking.

      If you don’t turn them over, does the bottom brown?

      I have two chops….pretty thick…about an inch. I’ll probably have to cook longer.

    3. Vickie,

      Mine browned nicely and broiling the top gave it a great color. We really enjoyed these chops – I hope you do too.

      Cheers,
      Pam

  7. This was dinner last night. I am always super critical of the things that I make, but this was fabulous. Everybody had seconds. Love that there is no flour dipping step, love the broil finish. I was worried the undersides would be soggy, but they were as brown and crisp as the tops. This will be a new regular! Thanks!

  8. This is so good! I only had plain panko & no italian seasoning so I mixed garlic powder
    with the panko & parmesan instead. It turned out wonderful!

  9. Thanks for a great easy recipe. One question… i dont have panko. would regular bread crumbs work. I know they wont be as crunchy but…?

    1. Rosie Kav,

      I am sure regular bread crumbs will work fine, but you are right, they won’t be as crunchy.

      Cheers,
      Pam

  10. Tried these a few nights ago. REALLY good. Did exactly how you said to do. They were good, but kinda soggy on the bottom, not crispy. So I did ’em again tonight but cooked ’em on a cake rack. No difference. I guess the only way to get both sides crispy is to turn ’em over half way thru.

  11. Darn! No parm cheese in the house. I will do without, as I have all other ingredients. Even though my panko isn’t seasoned, I will do it myself. I hope they come out tasty without the cheese…I have little doubt. Thanks for the recipe!!

  12. What I do is browm then on the stove first and finish them in the oven for about 12 mintues or so ….delicious..

  13. 5 stars
    It was my turn to do the dinner for tonight and I decided to search for a recipe for a crusted pork chop. This was one that came up, so I thought that I would give it a try. I just did and I gotta say, It was the “Bomb” alone with the scallop potatoes and broccoli, cauliflower & carrots as my two vegetables. My family “LOVED” it. This one is definitely a keeper.

  14. 4 stars
    I’ve made this recipe a couple of years ago and everything came out fine. Now when I cook it, for some reason the Panko stays soggy over the meat. It cooks fine on the bone. What am I missing?

    1. Chris,

      I am not sure? The baking first then broiling at the end should ensure the top panko becomes crispy. You can try carefully flipping the pork chops halfway through cooking time or use the convection bake setting on your oven if it has it.

      Pam

  15. This is one of my family’s favorite recipes. It came out perfect the 1st few times we made it, however now a days the breadcrumbs continue to be soggy. What am I doing wrong?

    1. Chris,

      I’m not sure, they have never come out soggy for me. You can try a couple of different things.

      1. Place a wire rack on the baking sheet and place the chops on top of the rack and then bake. This will make help them get crisp on both sides while baking without having to flip them over.

      2. You can also use a cast iron skillet or ovenproof skillet with a tablespoon or two of vegetable oil and cook them over medium-high heat until golden brown on both sides then finish cooking them in the oven.

      I hope this helps!

      -Pam