These panko crusted pork chops are crispy, juicy, and super easy to make! Coating them in crunchy panko gives a delightful texture that’s hard to resist.
Whenever I make these chops, my family can’t get enough! They pair great with mashed potatoes or just a simple salad. Trust me, they’ll be begging for seconds! 😊
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are great for this dish. If you prefer something leaner, you can use chicken breasts instead. Just adjust cooking times as chicken cooks faster!
Panko Breadcrumbs: Panko is essential for that crispy texture. If you can’t find panko, regular breadcrumbs can work, but the texture may be denser. You can even crush cornflakes for a fun twist.
Parmesan Cheese: Parmesan adds a rich flavor. For a dairy-free option, try nutritional yeast or a dairy-free cheese alternative to keep the cheese-y goodness.
Spices: Garlic powder and paprika add lovely depth to the flavor. Feel free to mix in other spices or herbs you love, like cumin or cayenne for a kick!
How Can I Get the Perfect Crust on My Pork Chops?
Achieving that perfect crunchy crust is all about the coating process. Make sure to follow these simple steps for the best result:
- Start by drying your pork chops. Moisture can prevent the crust from adhering well.
- Be generous with your seasoning on the chops before breading; this enhances the flavor.
- Don’t rush the breading! Press the panko mixture onto the pork chops firmly to ensure it sticks.
- Make sure the oil is hot enough before adding the chops. A good test is when the oil shimmers, indicating it’s ready for frying.
- Let the pork chops rest after cooking. This helps the juices redistribute, keeping them tender.
Panko Crusted Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 boneless pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
For the Breading:
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme or Italian seasoning
- 2 large eggs
- 1/4 cup all-purpose flour
For Frying:
- Olive oil or vegetable oil, for frying
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 10-15 minutes to cook. In total, you’ll need about 25-30 minutes, making this a perfect weeknight meal!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them sear nicely. Next, season both sides generously with salt and freshly ground black pepper.
2. Set Up Your Breading Station:
Take three shallow bowls and set them up for a smooth breading process. In the first bowl, place flour. In the second bowl, whisk the eggs until well combined. In the third bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, thyme (or Italian seasoning), along with a little more salt and pepper.
3. Breading the Chops:
Now, it’s time to coat your pork chops! Start by dredging each chop in the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing the excess to drip off. Finally, press the chop firmly into the panko mixture, ensuring it’s coated evenly all over. Repeat this process for each chop.
4. Heat the Oil:
In a large skillet, heat about 3 tablespoons of oil over medium heat. You want the oil hot enough to sizzle when the chops hit the pan, so give it a moment to heat up.
5. Cook the Pork Chops:
Once the oil is hot, gently add the breaded pork chops to the skillet. Cook for about 4-5 minutes on each side, or until they turn golden brown and crispy. Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
6. Rest and Garnish:
Remove the pork chops from the skillet and place them on a plate or cutting board. Let them rest for 3-5 minutes. This helps the juices redistribute throughout the meat, keeping it tender and juicy.
7. Serve:
If you like, garnish the pork chops with freshly chopped parsley. Serve immediately with your favorite sides—mashed potatoes, roasted vegetables, or a crisp salad work wonderfully!
Enjoy your crispy, juicy panko crusted pork chops! They’re sure to be a hit at the dinner table!
Can I Use Bone-In Pork Chops Instead?
Yes, bone-in pork chops work just fine! Just keep in mind that they may take a few extra minutes to cook through compared to boneless chops, so use a meat thermometer to ensure they reach the safe internal temperature of 145°F (63°C).
Can I Make This Recipe Gluten-Free?
Absolutely! Simply use gluten-free panko breadcrumbs and substitute all-purpose flour for a gluten-free flour blend. Your pork chops will still be deliciously crispy and flavorful!
How to Store Leftovers?
Store any leftover pork chops in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over low heat, adding a splash of water to create steam, which helps prevent them from drying out.
Can I Bake These Instead of Frying?
Yes, you can bake the panko crusted pork chops for a healthier option! Preheat your oven to 400°F (200°C) and place the coated chops on a baking sheet lined with parchment paper. Bake them for about 20-25 minutes or until cooked through and golden brown, flipping halfway through for even crispiness.