Herb-Crusted Pork Chops Recipe

Overview

These herb-crusted pork chops combine a crisp, savory breadcrumb coating with tender pork. The chops are coated in seasoned flour, egg, and a Parmesan-herb crumb mixture, then browned in a skillet before finishing in the oven.

Use bone-in pork chops about 1 inch thick for the most forgiving result. A thermometer is more reliable than timing alone: cook the thickest part to 145°F, then rest the chops for 3 minutes before serving.

Ingredients

• 4 bone-in pork chops, 1 inch thick, about 8 ounces each
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup plain panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1 tablespoon finely chopped fresh parsley, or 1 teaspoon dried parsley
• 1 teaspoon finely chopped fresh rosemary, or 1/3 teaspoon dried rosemary
• 1 teaspoon finely chopped fresh thyme, or 1/3 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika, optional
• 3 tablespoons olive oil, plus more if needed
• Lemon wedges, for serving

How to make it

1. Heat the oven and prepare the pork. Position a rack in the center of the oven and heat it to 400°F. Pat the pork chops thoroughly dry with paper towels. Trim only loose pieces of fat; the remaining fat helps keep the chops flavorful. Season both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

2. Set up the coating station. Place the flour in a shallow dish. In a second shallow dish, whisk the eggs with the water until smooth. In a third dish, mix the panko, Parmesan, parsley, rosemary, thyme, garlic powder, smoked paprika if using, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper.

3. Coat the chops. Dredge one pork chop in the flour, turning it to cover all surfaces. Shake off the excess, dip it into the egg, and let the excess drip back into the dish. Press the chop firmly into the breadcrumb mixture, especially around the edges. Repeat with the remaining chops. Set the coated chops on a plate for 5 minutes; this short rest helps the coating adhere.

4. Brown the crust. Heat a large ovenproof skillet over medium heat. Add the olive oil and heat until it shimmers. Add the pork chops without crowding the pan; work in batches if necessary. Cook for 2 to 3 minutes on the first side, until the coating is deep golden and releases easily from the pan. Turn and cook for 2 minutes on the second side. Add another teaspoon or two of oil if the pan looks dry between batches.

5. Finish in the oven. Transfer the skillet to the oven, or move the chops to a lightly oiled baking sheet if your skillet is not ovenproof. Bake for 6 to 10 minutes, depending on thickness, until an instant-read thermometer inserted horizontally into the thickest part of a chop, away from the bone, reads 145°F. The crust should be crisp and golden, and the center should look moist rather than translucent.

6. Rest and serve. Transfer the chops to a clean plate and rest for 3 minutes. Serve with lemon wedges. The lemon brightens the herbs and cuts through the richness of the Parmesan crust. For a similar garlic-and-herb pork dinner using a different cut, see this garlic herb roasted pork tenderloin recipe.

Expert tips

• Dry the pork well: Surface moisture makes the flour paste-like and prevents the crust from browning evenly.
• Press, do not merely sprinkle, the crumbs: Firm pressure creates a more complete coating that is less likely to fall off during cooking.
• Avoid excessive heat: Medium heat gives the Parmesan and breadcrumbs time to brown without burning before the pork is cooked.
• Use a thermometer: Pork chops vary in thickness, and a few extra minutes can turn a lean chop dry. Check the chop from the side so the probe reaches the center.
• Fresh-herb substitution: Use the dried herb quantities listed if fresh herbs are unavailable. Dried rosemary can be quite firm, so rub it between your fingers before adding it to the crumbs.
• If using boneless chops: Choose chops at least 1 inch thick and begin checking their temperature a few minutes earlier, since they may cook faster than bone-in chops.
• If the crust is browning too quickly: Lower the stovetop heat and transfer the chops to the oven sooner. If needed, loosely tent them with foil while they finish, but avoid sealing them tightly or the crust may soften.

Serving and storage

Serve the chops immediately while the crust is crisp. They pair well with roasted vegetables, a simple green salad, mashed potatoes, or a spoonful of applesauce. If you want a bread-based side, keep it simple so the herb crust remains the focus.

Refrigerate leftovers in a shallow airtight container within 2 hours of cooking and use them within 3 to 4 days. Reheat on a wire rack set over a baking sheet at 375°F until warmed through; this helps the coating stay crisper than microwave reheating. The pork can also be reheated in a covered skillet over low heat with a tablespoon of water, although the crust will be softer.

Frequently asked questions

Can I make herb-crusted pork chops without Parmesan?

Yes. Replace the 1/2 cup Parmesan with an additional 1/4 cup panko and add 1/4 teaspoon more salt, or use 1/2 cup finely grated Pecorino for a sharper flavor. Check the seasoning before coating because Pecorino is saltier than Parmesan.

Why did the breading fall off my pork chops?

The pork may have been damp, or the coating layers may have been too thick. Pat the chops dry, shake off excess flour, let excess egg drip away, and press the crumbs firmly onto the meat. Resting the coated chops for 5 minutes before searing also helps.

Can I prepare the pork chops ahead of time?

You can coat the chops up to 2 hours ahead and refrigerate them uncovered on a parchment-lined tray. Uncovered chilling helps the coating set, but cook the chops within that time for the best texture.

How do I know when pork chops are done?

Insert an instant-read thermometer into the thickest part of the chop, avoiding the bone. Remove the chops from the oven when they reach 145°F, then let them rest for 3 minutes. The center should be moist and no longer translucent.

Can I use boneless pork chops for this recipe?

Yes, use boneless chops about 1 inch thick. They may cook faster, so begin checking the temperature after about 5 minutes in the oven. Very thin chops are not ideal because the crust can brown before the meat stays juicy.

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