Make Panko Parmesan Pork Chops for Sunday Supper MonthJanuary is Sunday Supper month and for our family it's the slowest time of year. The holiday prep is over, the weather is not great to be outside and sports practices are lighter. Sundays are lazy days where my family might brunch together, play some cards or watch football. It's also the day to cook dinner and take more than 30 minutes to do so.
How are Panko Parmesan Pork Chops Cooked?I asked my boys (meaning my teenage son and husband) what they preferred for Sunday Supper. Since we had some thick chops in the freezer, they wanted them. I chose to bread them with panko bread crumbs and parmesan and make these panko parmesan pork chops. I quickly pan fried them in my cast iron pan and finished them in the oven. These monster chops were crispy on the outside and very slightly pink and juicy on the inside. My in-laws live on a farm in Pennsylvania and they raise a pig every year. So we were the lucky recipients of some thick bone-in pork chops. I am no stranger to making pork chops for Sunday Supper as Pork Chops Caprese and Stuffed Pork Chops Italiano with Caper White Wine Sauce are other dinner favorites. But these Panko Pork Chops with Parmesan take a little more effort to prepare as they are lightly floured, dipped in egg wash, then breaded with a panko and Parmesan crumb mixture. When you take a bite of the crispy- coated, juicy piece of pork, you will understand the effort. These chops can be served with a salad or veggies and any type of starch. Potatoes, rice, or pasta all work well. Here are 21 easy side dish recipes that pair well with pork chops.
More Pork Chop RecipesJuicy Grilled Pork Chops with Beer Skillet Pork Chops Caprese Stuffed Pork Chops Italiano I hope you can enjoy a nice relaxing meal with your friends or family!
Panko Pork Chops with Parmesan
These crispy juicy pork chops are a perfect family meal!
Servings: 4 servings
- 1 Teaspoon kosher or sea salt
- ½ Teaspoon pepper
- 4 Thick cut bone-in center cut pork chops 6 to 8 ounces each
- 1 Large egg
- ¼ Cup milk I used 2 %
- ½ cup flour
- ⅔ cup Panko bread crumbs
- ⅓ cup grated Parmesan cheese
- 1 Tablespoon dried parsley
- Canola oil for frying
- Preheat oven to 350 degrees.
- Sprinkle salt and pepper on both sides of pork chops. Set aside.
- Beat together the egg with milk in a shallow bowl. Put the flour in another shallow bowl.
- In another shallow bowl, mix together bread crumbs, Parmesan cheese and parsley.
- Dip each chop lightly in the flour, followed by the egg mixture, then give them a thick coating of the bread crumb mixture.
- Heat one inch of oil in a cast iron frying pan. Fry each chop for 5 to 10 minutes on each side until they are golden brown. You can do them in two batches if your pan won't fit them all.
- Place on a baking pan covered with parchment paper. Bake in the oven for 10 to 15 minutes or until internal temperature of the pork reaches 145 to 160 degrees depending how much you'd like them cooked. I prefer them juicy and 145 degrees which is slightly pink.
Calories: 446kcal | Carbohydrates: 20g | Protein: 57g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 205mg | Sodium: 937mg | Potassium: 913mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 0.7mg | Calcium: 180mg | Iron: 3.1mg