Parmesan Crusted Pork Chops
Parmesan Crusted Pork Chops
Ingredients
For the Pork Chops
- 4 bone-in center cut pork chops
- 1 tablespoon garlic avocado oil
- 1 teaspoon unsalted Tony's seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Next Season seasoning
For the Dredging Station
- 2 large eggs
- 1/4 cup buttermilk
- 1 teaspoon Louisiana hot sauce
- 1 cup all-purpose flour
- 1/2 teaspoon seasoned salt
- 1 1/2 cups seasoned Panko breadcrumbs
- 1/2 cup pre-grated Parmesan cheese
For Frying
- 3 cups peanut oil or avocado oil, for frying
Instructions
- 1
Place the 4 bone-in center cut pork chops into a large bowl. Drizzle with 1 tablespoon of garlic avocado oil. Season generously with 1 teaspoon of unsalted Tony's seasoning, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of Next Season seasoning. Use your hands to thoroughly coat the pork chops, ensuring all surfaces are seasoned.
⏱️ 5 min
- 2
Prepare the egg wash: In a medium bowl, crack 2 large eggs. Add 1/4 cup of buttermilk and 1 teaspoon of Louisiana hot sauce. Whisk these ingredients together until well combined and smooth.
⏱️ 2 min
- 3
Set up the dry dredging stations: In a shallow dish or pie plate, combine 1 cup of all-purpose flour and 1/2 teaspoon of seasoned salt. In another shallow dish or pie plate, combine 1 1/2 cups of seasoned Panko breadcrumbs and 1/2 cup of pre-grated Parmesan cheese.
⏱️ 3 min
- 4
Dredge each pork chop individually. First, coat a seasoned pork chop thoroughly in the seasoned flour, shaking off any excess. Next, dip the floured pork chop into the egg wash, ensuring it is fully covered. Finally, transfer the egg-washed pork chop into the Parmesan and Panko mixture, pressing firmly to ensure a thick and even coating.
⏱️ 8 min
- 5
Shake off any excess breading from the coated pork chop and place it on a wire rack set over a baking sheet. Repeat this process for all remaining pork chops. Allow the breaded pork chops to rest on the wire rack for 10-15 minutes. This passive time helps the breading adhere better during frying.
⏱️ 2 min
- 6
While the pork chops are resting, heat 3 cups of peanut oil or avocado oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully place 1-2 breaded pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for about 5 minutes per side, or until golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C).
⏱️ 10 min•🌡️ 350
- 8
Once cooked, remove the pork chops from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with remaining pork chops, adjusting heat as needed to maintain oil temperature.
⏱️ 10 min
- 9
Serve the Parmesan Crusted Pork Chops immediately with your favorite side dishes.
Kitchen Tools
Nutrition Facts (per serving)
Parmesan Crusted Pork Chops
For the Pork Chops
- 4 bone-in center cut pork chops
- 1 tablespoon garlic avocado oil
- 1 teaspoon unsalted Tony's seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Next Season seasoning
For the Dredging Station
- 2 large eggs
- 1/4 cup buttermilk
- 1 teaspoon Louisiana hot sauce
- 1 cup all-purpose flour
- 1/2 teaspoon seasoned salt
- 1 1/2 cups seasoned Panko breadcrumbs
- 1/2 cup pre-grated Parmesan cheese
For Frying
- 3 cups peanut oil or avocado oil, for frying
Instructions
- 1
Place the 4 bone-in center cut pork chops into a large bowl. Drizzle with 1 tablespoon of garlic avocado oil. Season generously with 1 teaspoon of unsalted Tony's seasoning, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of Next Season seasoning. Use your hands to thoroughly coat the pork chops, ensuring all surfaces are seasoned.
⏱️ 5 min - 2
Prepare the egg wash: In a medium bowl, crack 2 large eggs. Add 1/4 cup of buttermilk and 1 teaspoon of Louisiana hot sauce. Whisk these ingredients together until well combined and smooth.
⏱️ 2 min - 3
Set up the dry dredging stations: In a shallow dish or pie plate, combine 1 cup of all-purpose flour and 1/2 teaspoon of seasoned salt. In another shallow dish or pie plate, combine 1 1/2 cups of seasoned Panko breadcrumbs and 1/2 cup of pre-grated Parmesan cheese.
⏱️ 3 min - 4
Dredge each pork chop individually. First, coat a seasoned pork chop thoroughly in the seasoned flour, shaking off any excess. Next, dip the floured pork chop into the egg wash, ensuring it is fully covered. Finally, transfer the egg-washed pork chop into the Parmesan and Panko mixture, pressing firmly to ensure a thick and even coating.
⏱️ 8 min - 5
Shake off any excess breading from the coated pork chop and place it on a wire rack set over a baking sheet. Repeat this process for all remaining pork chops. Allow the breaded pork chops to rest on the wire rack for 10-15 minutes. This passive time helps the breading adhere better during frying.
⏱️ 2 min - 6
While the pork chops are resting, heat 3 cups of peanut oil or avocado oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully place 1-2 breaded pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for about 5 minutes per side, or until golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C).
⏱️ 10 min•🌡️ 350 - 8
Once cooked, remove the pork chops from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with remaining pork chops, adjusting heat as needed to maintain oil temperature.
⏱️ 10 min - 9
Serve the Parmesan Crusted Pork Chops immediately with your favorite side dishes.