Garlic Parmesan Crusted Pork Chops for a Quick Crispy Dinner Tips, FAQ & printable recipe

Tips for success

For a more intense garlic flavor, consider adding a pinch of garlic powder to the panko mixture in addition to the fresh minced garlic. This provides both the aromatic quality of fresh garlic and the concentrated savory note of the powder. If a spicy kick is desired, a small amount of red pepper flakes can be incorporated into the mixture before coating the chops.

The parsley serves as both a color contrast and a fresh finish to the dish. For the best presentation, add the parsley right before mixing the crust to ensure it stays bright green.

If the parsley is added too early or processed too much, it may lose its vibrant color. Fresh herbs are always superior to dried versions for this specific application, as they provide a necessary freshness to cut through the richness.

Variations

• Herb-Infused Crust: Incorporate dried oregano, thyme, and rosemary into the panko mixture. This adds a classic Mediterranean profile that complements the savory parmesan cheese and enhances the overall aromatic quality of the pork.
• Spicy Garlic Crust: Add a teaspoon of red pepper flakes or a dash of cayenne pepper to the panko and garlic mixture. This variation provides a subtle, lingering heat that balances the richness of the parmesan.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and the crust regains some of its crispiness.

Store any leftover pork chops in an airtight container to maintain the texture of the crust as much as possible. While the crust will lose some of its initial crunch when refrigerated, the flavor remains excellent.

Consume within three days for the best quality. Ensure the leftovers are cooled to room temperature within two hours of cooking before placing them into the refrigerator.

The crust mixture can be prepared up to one day in advance and stored in the refrigerator in an airtight container. However, do not coat the pork chops until you are ready to cook them, as the salt in the cheese and the moisture from the garlic can draw liquid out of the meat if left to sit too long, which will ruin the crispiness of the crust.

Serving ideas

Serve these pork chops immediately while the crust is at its crispiest. They pair wonderfully with simple side dishes such as roasted asparagus, a crisp green salad, or steamed broccoli.

The richness of the parmesan crust works well with acidic or lightly dressed vegetables, which help to balance the overall meal. Avoid heavy, cream-based sides that might compete with the savory nature of the crust.

When plating, ensure the pork chops are placed on the plate with the crust side up. If you have extra crust mixture, you can toast it briefly in a pan and sprinkle it over the serving plate for extra texture.

A light squeeze of fresh lemon juice over the finished chops just before serving can add a bright, acidic note that enhances the savory flavors of the garlic and parmesan.

Frequently asked questions

Recipe card

Garlic Parmesan Crusted Pork Chops for a Quick Crispy Dinner

Prep 10 minCook 12 minRest 5 minTotal 27 minServes 3

Ingredients

• 3 pieces thick-cut bone-in pork chops
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 cloves minced garlic
• 2 tbsp fresh parsley, chopped

Instructions

1. Combine the panko breadcrumbs, grated parmesan cheese, minced garlic, and chopped fresh parsley in a small mixing bowl. Stir the mixture thoroughly until the ingredients are well combined, creating a golden-hued texture that will adhere to the meat during the broiling process.
2. Pat the pork chops dry with paper towels to ensure the coating sticks well. Take generous handfuls of the parmesan panko mixture and press it firmly onto the top surface of each pork chop. Place the prepared chops into a glass baking dish, ensuring they are spaced evenly to allow for proper airflow and heat circulation.
3. Place the baking dish under the broiler. Cook until the crust turns a deep golden brown and the pork reaches an internal temperature of 145°F (63°C). Remove the dish from the heat and allow the pork chops to rest for at least 3 minutes before serving to ensure the juices redistribute throughout the meat for maximum tenderness.

Contains: gluten, milk

Estimated nutrition per serving

Calories

410

Protein

32 g

Carbohydrates

11 g

Fat

25 g

Fiber

0.5 g

Sugar

0.2 g

Sodium

420 mg

Automatic estimate from the ingredient list, not laboratory-verified.