Garlic Parmesan Pork Chops

These Garlic Parmesan Pork Chops are coated with a crunchy, cheesy, garlicky crust and seared to perfection. Served with your favorite sides, they make a simple but impressive dinner for any day of the week.

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Why You’ll Love This Recipe

• Crispy parmesan crust with bold garlic flavor
• Juicy pork chops that stay tender inside
• Quick and easy — ready in about 30 minutes
• Great for weeknight dinners or entertaining
• Pairs well with potatoes, veggies, or a fresh salad

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Ingredients You’ll Need

For the Pork Chops

• 4 bone-in or boneless pork chops (~1-inch thick)
• Salt & freshly ground black pepper
• 2 cloves garlic, minced
• 2 tbsp olive oil

For the Garlic Parmesan Coating

• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs (panko for extra crispiness)
• 1 tsp garlic powder
• 1 tsp dried oregano or Italian seasoning
• Salt & pepper, to taste

Optional Garnish

• Chopped fresh parsley
• Lemon wedges

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Instructions

1. Prep the Pork Chops
   • Pat the pork chops dry with paper towels.
   • Season both sides with salt and pepper.
2. Prepare the Coating
   • In a shallow bowl, combine Parmesan, breadcrumbs, garlic powder, oregano, salt, and pepper.
   • Press the pork chops into the mixture, coating both sides evenly.
3. Cook the Pork Chops
   • Heat olive oil in a skillet over medium heat.
   • Add the pork chops and cook 4–5 minutes per side until golden brown and cooked through (internal temperature ~145°F / 63°C).
   • During the last minute, add minced garlic to the pan and sauté briefly until fragrant, basting the pork chops with the garlicky oil.
4. Serve
   • Transfer pork chops to a plate and let them rest for 3–5 minutes.
   • Garnish with chopped parsley and serve with lemon wedges if desired.
   • Pair with crispy potatoes, roasted vegetables, or a fresh salad.

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You Must Know

• Patting the pork dry ensures a crispy coating.
• Don’t overcrowd the pan — cook in batches if needed.
• Let the pork rest after cooking to retain juiciness.
• Use a thermometer to avoid overcooking — pork is tenderest at 145°F (63°C).

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Storage Tips

• Fridge: Store cooked pork chops in an airtight container for up to 2 days.
• Reheat: Reheat gently in a skillet or oven to maintain crispiness.
• Do not freeze if coated with breadcrumbs; they lose texture when thawed.

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Ingredient Substitutions

• Pork Chops: Bone-in or boneless both work.
• Breadcrumbs: Use gluten-free or panko for extra crunch.
• Cheese: Parmesan can be swapped for Pecorino Romano for a sharper flavor.
• Herbs: Thyme, rosemary, or parsley can replace oregano.

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Serving Suggestions

• Serve with roasted potatoes, mashed potatoes, or a rice pilaf.
• Add steamed or roasted vegetables for a complete meal.
• Pair with a light white wine, like Chardonnay, or a refreshing iced tea.

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Pro Tips

• Press the coating firmly on the pork chops so it sticks while cooking.
• Keep the heat moderate — too high burns the coating before the meat cooks.
• Add garlic in the last minute to avoid burning.

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Frequently Asked Questions

→ Can I bake these instead of pan-frying?
Yes, bake at 200°C (400°F) for 20–25 minutes, flipping halfway through, until golden and cooked through.

→ Can I make them ahead?
You can bread the pork chops ahead of time, store in the fridge, and cook fresh before serving.

→ Can I make it spicier?
Add a pinch of cayenne pepper to the breadcrumb mixture for a subtle heat.

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✨ These Garlic Parmesan Pork Chops are crispy, garlicky, and packed with flavor — perfect for a satisfying dinner that feels a little special.

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