Pork, With Parmesan Recipe

Prep the pork

Pat the pork chops dry with paper towels. Trim any excess fat. Using a meat mallet or heavy skillet, gently pound each chop to an even thickness of about 1/2 inch so they cook evenly (about 6–8 light taps).

Season both sides of the chops evenly with 1 1/2 tsp kosher salt, 3/4 tsp black pepper, and 1/2 tsp garlic powder.

In a small bowl, whisk together 2 Tbsp olive oil and 2 Tbsp Dijon mustard. Brush the mustard mixture onto both sides of each pork chop. Let rest at room temperature while you prepare the Parmesan crust (10–15 minutes) or refrigerate up to 1 hour.

Combine the crust ingredients in a shallow dish or plate: 3 oz grated Parmesan, 3 oz Panko breadcrumbs, 2 Tbsp finely chopped parsley, 1 tsp lemon zest, and 1/4 tsp freshly ground black pepper. Stir until evenly distributed.

Press each mustard-coated pork chop firmly into the Parmesan-panko mixture, coating one or both sides as desired (for a crisp top coat, press onto both sides). Press firmly so the mixture adheres. Set the coated chops on a plate and let sit for 5 minutes to help the crust adhere.

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add 1 Tbsp olive oil and 2 Tbsp butter. When the butter stops foaming and the pan is shimmering, place the pork chops in the skillet, crust-side down. Do not overcrowd; work in batches if necessary.

Sear without moving for 2–3 minutes until the crust is golden brown. Carefully flip the chops and sear the other side 1–2 minutes to set the crust.

Transfer the skillet to a preheated 400°F (205°C) oven to finish cooking. Roast until the internal temperature reaches 145°F (63°C), about 6–10 minutes depending on chop thickness. For very thin chops (1/2 inch) check sooner around 6–7 minutes.

Remove the skillet from the oven and transfer the pork chops to a cutting board. Tent loosely with foil and rest for 5 minutes — resting allows juices to redistribute and carryover cooking finishes to the target temperature.

While chops rest, return the skillet to the stovetop over low heat and swirl any pan juices with the remaining browned bits. If desired, add a squeeze of lemon juice (from the wedges) and a small knob of butter to make a quick pan sauce, scraping up any fond; simmer 30 seconds and spoon over chops.

Garnish with the reserved 1 Tbsp chopped parsley and serve with lemon wedges alongside.