Garlic Parmesan Crusted Pork Chops is a simple yet delicious pork chop dish that you can put together in 30 minutes!
The breading is made with the lovely combination of garlic and parmesan, it is also crunchy on the outside, juicy on the inside, seared perfectly in butter, and then drizzled with tangy lemon flavors, bringing amazing flavors and textures to this dish.
Garlic Parmesan Pork Chops
Can I confess something?
Pork is probably my least favorite meat. THERE, I SAID IT. Given a choice, pork will be at the bottom of my list of things to eat.
But here I am making and celebrating this garlic parmesan pork chop recipe….one that I absolutely LOVE.
Our garlic parmesan crusted pork chops is no ordinary pork chops. It is juicy and tender on the inside, crispy on the outside, and the flavors is out of this world amazing.
It is breaded with a crispy, flavorful garlic parmesan breading, seared in butter. Uh-huh. BUTTER (Hallelujah). Then sprinkled with fresh lemon juice for a bright burst of flavor.
And while it looks like it is fancy fancy fancy, garlic parmesan pork chops are actually super easy to make and is ready under 30 minutes using simple, pantry-friendly ingredients.
Not tryin’ to brag, but it is one of the best pork chops I have ever tasted.
Lemon Butter Parmesan Crusted Pork Chops will be how we pork chop from hence forth. And this is coming from someone who doesn’t love most pork recipes.
Here are the ingredients you will need to make garlic parmesan crusted pork chops:
- pork chops – I used thick boneless pork chops for this recipe, feel free to use bone-in pork chops (although it will take a few extra minutes to cook).
- egg – one egg is needed to be whisk into egg wash
- plain breadcrumbs – used to bread the pork chops
- garlic powder – added to the breading for that delicious garlic flavor!
- salt & black pepper – sprinkle them onto the pork chops to be seared directly into the meat so that the meat itself (and not just the crust) is actually flavorful
- salted butter – used to sear the pork chops. Butter has a lot of great flavors and searing garlic parmesan pork chops in butter takes the pork chops to the next level.
- fresh lemon – used to drizzle over cooked garlic parmesan pork chops. It will bring a burst of freshness to the chops and also helps open up the flavors.
How to Make It
Garlic Parmesan Pork Chop is a simple, straight-forward recipe with the most delicious breading that is simple and straight forward to make. Here’s how we make it happen!
Bread Pork Chops
When I said flavorful breading, I meant those words, my friends.
The breading for our garlic parmesan pork chops is made out of regular plain breadcrumbs, parmesan cheese (buy the good quality kind!) and garlic powder.
But first, sprinkle both sides of the pork chops with salt and black pepper (so that it will be seared into the meat itself)
Dip the pork chops into an egg wash, and then coat it a few times with the breading to make the garlic parmesan crust.
Repeat and bread all your pork chops!
Sear Pork Chops
In addition to a solid, we-mean-business breading, we are also incorporating buttery flavor into the chops. We do so by melting butter onto skillet.
Once skillet is heated up and butter is completely melted, add pork chops to the skillet to sear the chops.
Searing garlic parmesan pork chops in butter (not vegetable oil) makes ALL the difference. Trust me.
Let it sit searing in sizzling butter for a few minutes before flipping over and searing the other side. And add more butter to the skillet as needed.
I like to keep skillet on medium high heat, and then lowering to medium if the crust has browned but the pork is yet to be cooked, so that pork chops don’t get too burned (slightly charred is totally fine…in fact I like it better that way!).
I typically remove my pork chops once the internal temperature reaches 145-150℉, then let them sit for a few minutes to “cook further” and they should reach 160 degree F, a safe temperature for cooked pork chops.
Be sure to not overcrowd the skillet and sear pork chops in multiple batches if needed.
When garlic parmesan pork chops are done, sprinkle fresh lemon juice onto the chops.
This provides a nice citrusy flavor to the buttery breaded chops. A necessary step to take this dish to the next level of awesomeness.
In other words, I highly recommend it. 🙂
Ah – Garlic Parmesan Crusted Pork Chops. Perfect in every way.
I made many, many versions of this when I recipe tested this dish. In other words, we had many, many nights of pork chops.
And since these garlic parmesan pork chops were crazy delicious…we were not complaining!
Try this one out and let me know what you think in the comment box below.
Happy cooking, all!
Tips and Tricks
- Dry the pork chops: pat the pork chops dry with paper towels before applying the crust. This helps the crust adhere better and promotes crispiness.
- Use fresh parmesan: while pre-grated parmesan is convenient, using freshly grated parmesan cheese often provides a more robust and flavorful crust. Avoid using the ‘non-refrigerated’ type of parmesan.
- Press the breading firmly onto chops: when applying the garlic parmesan breading, press it firmly onto the pork chops to ensure it adheres well and creates a crunchy texture.
- Avoid overcrowding in the pan: avoid overcrowding the pan when searing pork chops. Give each chop enough space to cook evenly and achieve a crispy crust. Cook in multiple batches if needed.
- Avoid overcooking: overcooking can lead to dry pork chops. Monitor the cooking time closely and rely on a meat thermometer to achieve the desired doneness.
Sides to serve with Parmesan Crusted Pork Chops
These goes great with our garlic parmesan pork chops!
- Smoked Gouda Mac and Cheese
- Instant Pot Garlic Mashed Potatoes
- Garlic Honey Roasted Carrots
- Lemon Garlic Parmesan Pasta
- Roasted Lemon Garlic Broccoli
- Cheesy Garlic Scalloped Potatoes
- Cheesy Bacon Potato Casserole
Storage and Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or toaster oven at a low temperature to maintain crispiness. Cover if needed to avoid burning pork chops. Garlic parmesan pork chops will no longer be crispy if it is reheated in the microwave.
Preparing in advance: Prepare garlic parmesan pork chops ahead of time and refrigerate for up to 24 hours. Cover to seal. Bring to room temperature before searing on skillet.
Frequently Asked Questions
Boneless pork loin chops are a good choice as they are easier to work with compared to bone-in chops for this recipe.
Press the crust mixture firmly onto the pork chops.
Yes! Thyme, parsley, rosemary, or paprika can add depth to the flavor.
1) Make sure the pork chops are dry before applying the crust
2) Press the crust onto the chops firmly.
3) Make sure oil is hot before adding pork chops to skillet to sear.
4) add more butter to the skillet to properly brown the pork chops as needed.
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍
Other Delicious Meat Recipes
- Pineapple Baked Ham
- Red Wine Braised Short Ribs
- Stovetop Beef Stew
- Panko Baked Chicken
- Restaurant Style Steak
- Apple Stuffing Crusted Pork Chops (by Caroline’s Cooking)
Lemon Butter Parmesan Crusted Pork Chops
- 2 lbs pork chops
- 3/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg
- 2-4 tbsp butter
- 2 fresh lemons
- On a flat bowl or plate, combine breadcrumbs, parmesan cheese, garlic powder, salt and black pepper. In a bowl, whisk an egg.
- Pat dry defrosted pork chops. Coat pork chop in egg mixture on both sides, then coat pork chop with breading on both sides (coat 2-3 times if necessary). Repeat for until all the pork chops are coated.
- In a large skillet, turn to medium/medium high heat and melt 1-2 tbsp of butter.
- Once skillet is hot and butter is melted (make sure there is a thin layer of butter on the entire surface of the skillet), add pork chops to skillet. (Do not overlap pork chops and cook in a few batches if necessary.)
- Cook pork chops on one side for a few minutes. Once pork chops are browned, flip and cook on the other side until pork chops are done (See note 1). If necessary, turn down the heat slightly if pork chops are browned on the outside and not completely done on the inside to avoid burning the chops. I typically turn the heat down slightly half way through cooking. Add more butter as needed to properly brown the pork chops.
- Remove from heat and set side for a few minutes. Sprinkle lemon juice onto pork chops.
- Serve and enjoy!