Pork, With Parmesan Recipe

Prepare pork

Pat the pork chops dry with paper towels. If thicker than 1 inch, place between two sheets of plastic wrap and gently pound to an even thickness of about 3/4 inch. This ensures even cooking.

Season both sides of each chop with 3/4 teaspoon kosher salt, a pinch of the black pepper, and half the garlic powder. Drizzle 1/2 tablespoon olive oil and 1/4 tablespoon lemon juice over each chop and rub to coat. Let rest at room temperature for 10–15 minutes while you prepare the coating (or refrigerate up to 30 minutes).

Make coating mixture

In a shallow bowl combine grated Parmesan, panko breadcrumbs, chopped parsley, dried oregano, lemon zest, and 1/2 teaspoon black pepper. Mix thoroughly so the Parmesan is evenly distributed with the crumbs.

Set up dredging station

Place the flour in a second shallow dish and season lightly with the remaining 3/4 teaspoon kosher salt and a pinch of black pepper. In a third shallow bowl beat the 2 eggs with 2 tablespoons water until homogenous.

One at a time, dredge each pork chop first in the seasoned flour, shaking off excess. Then dip into the egg wash, letting excess drip off, and press firmly into the Parmesan–panko mixture so a compact crust adheres. Place coated chops on a plate and let rest 5 minutes to help the coating set.

Pan-fry then finish in oven

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. When the fat shimmers, add two pork chops (do not crowd). Sear 2–3 minutes without moving until golden brown, then flip and sear the other side 1.5–2 minutes (the crust should be deeply golden). Transfer skillet to the oven and roast 6–8 minutes until internal temperature reaches 145°F (63°C). Remove chops to a warm plate and repeat with remaining butter and chops.

Rest the chops uncovered for 5 minutes. The residual heat will carry them to final temperature and keep juices inside.

Serve each chop with a lemon wedge and an optional extra sprinkle of grated Parmesan and chopped parsley.