Crispy Parmesan Pork Chops
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
511 kcal
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Course
Main Course
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Cuisine
American
Crispy Parmesan Pork Chops
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Crunchy Parmesan Crusted Pork Chops feature boneless or bone-in pork chops coated with panko, garlic, mustard, and parmesan cheese. Then they're baked in the oven to crispy perfection!
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Ingredients
- 4 pork chops, center cut, boneless, 1 inch thick 6-8 oz each
- 1 cup parmesan cheese, grated or shredded
- 2 cups Panko bread crumbs
- 2 large eggs
- ¼ cup Dijon mustard
- 1 teaspoon garlic powder
- ¼ cup all-purpose flour
- 1 tblsp thyme, dried
- salt
- pepper
- cooking spray
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Instructions
- Preheat the oven to 425 degrees.
- Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside.
- Combine the panko and parmesan cheese and place the mixture on a plate.
- Combine the flour and garlic powder onto a separate plate.
- In a third shallow dish, whisk the eggs, Dijon, and thyme together.
- Pat the pork chops dry with paper towels and season with salt and pepper.
- Working with one chop at a time, coat chop with flour, then into the egg mixture, and finally, coat with the crumbs, pressing on them to make them stick to the pork chop.
- Place the breaded pork chops on the wire rack.
- Bake the pork chops for about 30 minutes. Depending on their size, after 30 minutes, reduce oven temperature to 375 degrees and bake until the chops register 145 degrees. This could take up to another 20 minutes.
- Let the chops rest on the rack for 5 minutes and then serve.
- Enjoy!
Notes
- Don't Over Cook. Use a meat thermometer and bake only until the internal temperature reaches 145°F (63°C)
- Press the Crumbs. Make sure to press the parmesan and breadcrumb mixture firmly onto each chop to ensure it adheres well.
- Even Thickness. Buy pork chops of a similar size and thickness to promote even cooking.
- Resting After Cooking. Let your bone-in or boneless pork chops rest for at least 5 minutes before serving to allow the juices to redistribute.
- Room Temperature Chops. Allow your pork chops to come to room temperature for about 15 to 30 minutes prior to cooking for even heating.
- Use a Wire Rack. Place the chops on a wire rack over a baking sheet to ensure even cooking and achieve a crispy crust.
Nutrition Information
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Calories
511kcal
(26%)
Carbohydrates
33g
(11%)
Protein
45g
(90%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
205mg
(68%)
Sodium
929mg
(39%)
Potassium
702mg
(20%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
543IU
(11%)
Vitamin C
6mg
(7%)
Calcium
326mg
(33%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 45g | 90% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 205mg | 68% |
| Sodium | 929mg | 39% |
| Potassium | 702mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 543IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 326mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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