Parmesan Crusted Pork Chop Recipe

Prep and season chops

Pat pork chops dry with paper towels. Season both sides evenly with 2 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder. Let rest at room temperature for 15 minutes while preparing other components.

Set up breading station

Place flour in a shallow dish. In a second dish, whisk together 2 eggs and 2 tbs milk until blended. In a third dish, combine 1.5 cups breadcrumbs, 3 tbs grated Parmesan, 1 tsp lemon zest, and 2 tbs chopped parsley.

Make garlic butter breadcrumb topping

Melt 3 tbs unsalted butter in a small skillet over medium heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Stir the garlic and butter into the breadcrumb-Parmesan mixture until evenly moistened; set aside.

Bread the chops

Dredge each seasoned pork chop first in flour (shake off excess), then dip in the egg wash, letting excess drip off, then press firmly into the breadcrumb-Parmesan mixture to adhere, coating both sides and the edges. Place on a tray and let rest 5 minutes so coating sets.

Sear and finish in oven

Preheat oven to 400°F (200°C). Heat 2 tbs olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear pork chops 2–3 minutes per side until golden brown (do not burn). Spoon any remaining garlic-breadcrumb mixture over the top of each chop, pressing lightly. Transfer skillet to the preheated oven and roast 8–12 minutes, or until internal temperature reaches 145°F (63°C) measured at the thickest point. Remove from oven and tent loosely with foil for 5 minutes. Sprinkle with remaining chopped parsley before serving.

While chops rest at start, place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes well and return to the hot pot to evaporate residual moisture for 1 minute. Add 3 tbs unsalted butter and 1/2 cup whole milk. Mash with a potato masher or ricer to desired texture. Season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). Keep warm until ready to plate.

Preheat oven to 400°F (200°C) if not already preheated for chops. Toss carrot sticks with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and the fresh thyme or rosemary. Spread carrots on a baking sheet in a single layer and roast 18–22 minutes until tender and caramelized, turning once halfway through.

While carrots roast (or during pork searing), blanch green beans: bring a medium pot of salted water to a boil, add green beans and cook 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain.

Heat 1 tbs olive oil in a skillet over medium heat. Add drained green beans, season with 1/2 tsp salt and 1/4 tsp black pepper and sauté 2–3 minutes to heat through and develop slight color. Season to taste and keep warm.

Divide mashed potatoes among 4 plates. Place a Parmesan-crusted pork chop next to the potatoes. Arrange roasted carrots and sautéed green beans alongside. Spoon any pan juices from the pork (if desired) over the chop and garnish with additional chopped parsley and a light squeeze of lemon if preferred.