Parmesan Crusted Pork Chops (Edit recipe)

These parmesan crusted pork chops are extra tender and juicy. Pan fried for a crispy coating and then oven baked to finish.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	414
Fat:	29 g
Carbohydrates:	2 g
Protein:	35 g
Cholesterol:	98 g
Sodium:	574 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 4

Ingredients

4 Pork Chop, boneless, about 1 1/4 inch thick
1/3 cup Pork Panko, or almond flour
1/3 cup Parmesan Cheese, finely grated
1 Tbsp Parsley, chopped, or 1 tsp for dried
.5 tsp Garlic Powder
.5 tsp Salt
.5 tsp Black Pepper
1 Egg
1 Tbsp Avocado Oil, or coconut oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F. Pat the pork chops dry with paper towels or a rag.
In a shallow bowl, stir together the pork rinds, Parmesan, parsley, garlic powder, salt, and pepper. In another shallow bowl, whisk the egg.
Dip each pork chop into the egg to coat both sides, then dredge in the pork rind mixture on both sides.
Add the oil to a large ovenproof skillet and set over medium high heat. Once hot, add the pork chops and fry each side until golden brown, about 2 minutes.
Transfer the whole skillet to the oven for another 15 to 20 minutes, or until the pork reaches 140F on an instant read thermometer. Remove from the oven and let rest 5 minutes (they will continue to cook on the hot pan and reach 145 to 150F).