Crispy Parmesan Baked Pork Chops (Print Version)

# Ingredients:

→ Pork

01 - 4 boneless pork chops, 2.5 to 4 cm thick

→ Seasoning

02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ½ teaspoon black pepper

→ Egg Wash

05 - 2 large eggs
06 - 1 tablespoon milk or water

→ Parmesan Coating

07 - ¾ cup finely grated Parmesan cheese
08 - ½ cup panko breadcrumbs
09 - ½ cup standard breadcrumbs (Italian seasoned, if desired)
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1 teaspoon dried parsley
13 - ½ teaspoon smoked paprika (optional)
14 - ½ teaspoon dried thyme or Italian seasoning

→ Garnish (Optional)

15 - Chopped fresh parsley
16 - Lemon wedges

# Instructions:

01 - Preheat the oven to 220°C. Line a baking sheet with parchment paper or foil. For enhanced crisping, place a wire rack on top of the lined sheet (optional).
02 - Thoroughly pat the pork chops dry with paper towels. Drizzle with olive oil and rub evenly across all surfaces. Season both sides with salt and black pepper.
03 - Prepare three shallow bowls. In the first bowl, whisk together the eggs and milk. In the second bowl, combine the Parmesan cheese, panko, breadcrumbs, garlic powder, onion powder, dried parsley, smoked paprika, and dried thyme or Italian seasoning. The third bowl will remain empty for excess coating.
04 - Dip each pork chop into the egg wash, ensuring complete coverage. Then, firmly press each chop into the Parmesan-breadcrumb mixture, coating thoroughly. Gently shake off any excess coating.
05 - Transfer each breaded pork chop to the prepared baking sheet or wire rack. Ensure adequate spacing between chops for even cooking and crisping.
06 - Bake for 20–25 minutes, or until the crust is golden and crispy, and the internal temperature of the pork reaches 63°C. For extra browning, broil on high for the final 2 minutes, monitoring closely to prevent burning.
07 - Remove the pork chops from the oven and allow them to rest for 3–5 minutes before serving. Garnish with chopped fresh parsley and serve with lemon wedges, alongside roasted vegetables, mashed potatoes, or a fresh green salad.

# Notes:

01 - For the crispiest crust, always use a wire rack during baking. Drying the pork chops thoroughly before seasoning ensures the coating adheres better.
02 - Do not reduce the amount of Parmesan; it is crucial for both flavor and creating a robust, crispy crust.
03 - For optimal tenderness and to prevent drying, aim for pork chops approximately 2.5 cm (1 inch) thick.
04 - Experiment with different dried herbs such as Italian seasoning or rosemary to customize the flavor profile.
05 - Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture for a spicy kick.
06 - To create Parmesan Herb Crusted Chicken, substitute boneless chicken breasts or thighs and bake until an internal temperature of 74°C is reached.
07 - For a Keto-Friendly alternative, replace breadcrumbs with crushed pork rinds and additional Parmesan cheese.
08 - This recipe can be adapted for an air fryer: cook at 190°C for 15-18 minutes, flipping the chops halfway through.
09 - For an added tangy flavor, brush the pork chops with Dijon mustard before applying the breadcrumb coating.
10 - Increase the cheesiness by mixing shredded mozzarella or provolone into the breadcrumb mixture.

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