Parmesan crusted pork chops packed with nothing but flavor. This crispy crust of parmesan cheese mixed with garlic and herbs then seared onto juicy pork chops. An easy to make recipe that is healthy for the family and perfect for anyone on the keto diet.
I love pork chops! Back in the day before I started keto my favorite were the classic fried ones drenched in hot sauce. Those days are gone but in my culinary journey I continue to find new ways to make them and still taste just as good. Parmesan crusted pork chops give me that. The parmesan cheese adds a slight flavor that is really nice with the pork chops. Along with added fat cause you know, keto. Anyways, the crust is crispy and flavorful and I just adore these and I’m certain you will too.
How Do You Get The Perfect Crust On Pork Chops
It’s all in the heat ladies and gentlemen. Well, not all of it. Make sure you coat the pork chop well and use egg for binding and bringing it all together. In this recipe, you want to keep your heat low in your frying oil. To mention, you don’t have to have super thin pork chops but not too thick either. Note the pork chops in the photo.
In a frying pan, you want to make sure the pork chops are frying and not just sitting in oil. But, the heat shouldn’t be more than your chops getting a nice sizzle. This prevents burning of the crust and ensure the pork chop cooks all the way through.
Are Pork Chops Healthy
This is a big one for me. Simply, because I love eating but I don’t want my food killing me slowly. Luckily, with pork chops that isn’t an issue. They are a great source of protein with minimal fat. You can have them bone in which is great for getting collagen. The part that isn’t healthy is how we choose to cook them. Pork chops alone are innocent.
How To Make Parmesan Crusted Pork Chops
First, choose whether your pork chops are boneless or bone in. I used boneless because I bought the whole pork loin can just sliced it. In the grocery store, the regular pork chops will be fine. Don’t go for extra thick labels or the thin ones unless that’s your personal preference.
Now, in a bowl add grated parmesan cheese. Either grate it yourself or buy quality grated. Never the one that sits on a shelf that you shake on spaghetti, fresh parmesan.
Next, add in the herbs and spices to the parmesan cheese. Also, mix egg a egg wash with buttermilk to dip the chops in.
Heat oil in a frying pan on medium heat.
Then, dip the pork chop the egg wash then into the parmesan cheese mix. Place in oil and fry until you notice browning on the edges.
Flip and then cook on the other side. Avoid dry and tough pork chops with a meat thermometer. For the experienced cook without those issues you got this.
Helpful Recipe Tips
- Dry, tough pork chops, avoid this by using a meat thermometer. USDA says 145ºF for proper doneness. You can pull one off and cut into check the inside.
- Breading burning and pork chop still raw, your heat is far too high. Your oil should be at a sizzle, which is just hot enough to be frying.
- Best oil for frying, pork lard or beef tallow. I actually used a mix of beef tallow and duck fat for this recipe.
- Can I sub buttermilk, sure either use hot sauce or you can just use the eggs and omit it all together.
Dinner Recipes You’ll Love
Parmesan Crusted Pork Chops
Ingredients
- 1 pound boneless pork chops
Breading
- 1/2 cup grated parmesan cheese
- 1.5 teaspoon salt
- 1 tablespoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
Egg Wash
- 2 large eggs
- 2 tablespoon whole buttermilk
Instructions
- In a bowl mix all the ingredients for the breading. Then in a small bowl combine the eggs and buttermilk for the egg wash
- Pat the pork chops dry
- In a frying pan heat oil up to medium heat.
- Dip pork chops in egg wash then coat with parmesan crust breading. Place in hot oil.
- At this point make sure the oil isn't too hot. There should be a light sizzle. If more you'll need to lower heat because the cheese will end up burning before the pork chop can cook. See notes below.
- Look for browning around the edges of the pork chop before flipping
- To check for doneness check with meat themometer for 145°F. Or cut it to check for doneness. See notes below
- Remove and serve. I placed them on a rack instead of a paper towel to avoid ripping the crust off.
Notes
Helpful Recipe Tips
- Dry, tough pork chops, avoid this by using a meat thermometer. USDA says 145ºF for proper doneness. You can pull one off and cut into check the inside.
- Breading burning and pork chop still raw, your heat is far too high. Your oil should be at a sizzle, which is just hot enough to be frying.
- Best oil for frying, pork lard or beef tallow. I actually used a mix of beef tallow and duck fat for this recipe.
- Can I sub buttermilk, sure either use hot sauce or you can just use the eggs and omit it all together.
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Nutrition
These were crispy and delicious! I definitely will keep this recipe!
Certainly, it is right
Traditional boneless pork chops are nearly 2 inches thick. If you have those, this recipe is not for you unless you slice them lengthwise. Despite keeping the temperature moderate, in order to cook mine to 145 degrees, I had to take them off the stove to keep from burning and finish them in our convection toaster oven at about 275 for about 10 minutes. I also felt they lacked flavor. I would recommend brining them in the buttermilk for an hour beforehand.
My husband was craving Pork Chops and he LOVED these.
The concept sounded so delicious. I couldn’t keep the Parmesan on the chops. I didn’t use buttermilk so maybe that’s why it didn’t work out