Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (panko recommended for extra crispiness)
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Feel free to substitute the breadcrumbs with crushed cornflakes or crushed crackers if you’re looking for a gluten-free option. As my abuela taught me, sometimes the best flavors come from a little improvisation in the kitchen!
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a shallow bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, oregano, salt, and pepper.
- In another bowl, beat the eggs until smooth.
- Dip each pork chop into the egg mixture, ensuring it’s fully coated, then press into the breadcrumb mixture, turning to coat both sides evenly. My grandmother always said the key to a good crust is ensuring every inch is covered!
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for about 2-3 minutes on each side until golden brown. This step locks in the flavor and gives your pork chops that beautiful golden crust.
- Transfer the pork chops to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 145°F (63°C). Let them rest for a few minutes before serving to allow the juices to redistribute.
- Garnish with freshly chopped parsley before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International