I was in a serious dinner rut, cycling through the same chicken recipes, when I decided to give pork chops another shot. This recipe changed everything. As the chops sizzled in my skillet, my kitchen filled with the most incredible aroma—savory garlic, nutty Parmesan, and the rich scent of golden-brown pork. The moment I cut into the first chop and saw the juicy, tender interior beneath that crispy, cheesy crust, I knew I’d found a new family favorite. It’s a simple, one-pan wonder that feels far fancier than the effort required, and it’s saved countless weeknights with its reliable deliciousness.
Why You’ll Love This Recipe
You will love this recipe because it delivers restaurant-quality flavor and texture with minimal ingredients and effort. The combination of the crispy, cheesy coating and the juicy pork is downright irresistible. It’s a foolproof method for cooking pork chops that stay tender, not dry, and comes together in one pan for easy cleanup. It’s the perfect answer to the question, “What’s for dinner?” on any busy night.
Ingredients
- 4 boneless pork chops, about 1 inch thick
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup Panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon paprika (optional, for color)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3-4 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Let’s talk specifics. One-inch thick, boneless chops are ideal; thinner chops will cook too fast and dry out. Freshly grated Parmesan is non-negotiable—the pre-grated stuff in a canister doesn’t melt or stick the same way. I use my microplane for a fine grate that integrates perfectly with the Panko. The garlic powder in the breading provides consistent flavor throughout the crust, while the fresh minced garlic added to the pan butter creates a powerful, aromatic finish. Trust me, do not skip the fresh garlic at the end; it makes a huge difference.(See the next page below to continue…)