I grew up in a house where dinner wasn’t just about eating—it was about stories, laughter, and the smell of something sizzling on the stove.
My mom had this way of making simple ingredients taste like a five-star meal, and her secret? A mix of garlic, cheese, and a whole lot of love. These Speedy Garlic-Parmesan Pork Chops bring me right back to those nights, standing barefoot in the kitchen, sneaking bites before the food even hit the table.
Juicy, crispy, and packed with flavor, this dish is a lifesaver for busy weeknights when you want something delicious without the hassle.
Tips for Maximum Flavor:
- For extra crispiness, pop the chops under the broiler for 1-2 minutes after cooking.
- To keep them juicy, don’t overcook! Use a meat thermometer and pull them off the heat at 145°F.
- Pair them with roasted veggies like asparagus or Brussels sprouts for a balanced meal.
Variations & Substitutions:
- Low-Carb Option: Swap breadcrumbs for crushed pork rinds or almond flour.
- Gluten-Free: Use gluten-free breadcrumbs or crushed cornflakes.
- Spicy Kick: Add a pinch of cayenne to the breadcrumb mix.
- No Pork? This recipe works great with chicken breast too!
Serving Suggestions:
- Classic Combo: Serve with mashed potatoes and garlic green beans.
- Lighter Option: Pair with a fresh spinach salad with balsamic vinaigrette.
- Southern Style: Serve with cornbread and coleslaw for a comfort-food twist.
Speedy Garlic-Parmesan Pork Chops
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan-fry
- Cuisine: American
Description
Crispy, juicy pork chops coated in a flavorful garlic-Parmesan crust, ready in under 20 minutes!
Ingredients
- 4 boneless pork chops (about 1-inch thick)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ cup Italian-style breadcrumbs
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional, but adds a nice touch!)
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 egg, beaten
- 1 tbsp Dijon mustard (trust me on this—it adds a little tang!)
- 1 tbsp butter
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
Pat the pork chops dry with a paper towel (this helps them get crispy). In a shallow bowl, whisk the egg with the Dijon mustard. In another bowl, mix the Parmesan, breadcrumbs, salt, pepper, paprika, oregano, and thyme.
Dip each pork chop into the egg mixture, letting the excess drip off, then press it firmly into the breadcrumb mixture. Make sure it’s coated well—this is where the crunch happens!
Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Carefully place the pork chops in the pan and cook for 3-4 minutes per side, until golden brown and crispy.
Transfer to a plate and let them rest for a couple of minutes (this keeps them juicy). Sprinkle with fresh parsley and serve with lemon wedges for an extra pop of flavor.
Notes
For extra crisp, finish under the broiler. Don’t overcook!
Nutrition
- Serving Size: 1 pork chop
- Calories: ~350
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
