Crispy Pan-Fried Pork Chops
Using Panko crumbs is the secret ingredient for crispy, crunchy pork chops.
Servings: 4
Ingredients
- 4 boneless pork chops, 1 inch thick
- 1½ cups Panko crumbs
- 1 tsp Italian seasoning
- ⅓ cup Parmesan or Parmigiano-Reggiano shredded
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1 stick melted butter, plus 2 tbsp divided
- 2 tbsp stone ground mustard
Instructions
- In a large bowl, whisk together Panko crumbs, Italian seasoning, shredded cheese, salt and pepper until well mixed. Set aside. In another large bowl, whisk 1 stick melted butter and mustard until emulsified/well incorporated.
- Dip each pork chop into the butter mixture. Transfer to the Panko crumbs and coat both sides of the pork chops, pressing the meat into the Panko crumbs until well coated. The more crumbs you have, the crispier it will be.
- In a cast iron or large non-stick skillet, heat remaining 2 tbsp of butter over medium low heat. (3.5 on my stovetop.) Pan fry the pork chops for 5 minutes per side, or until cooked through. Adjust heat to avoid burning the Panko, as needed.
Notes
To shred the Parm or Parm-Reg, use a Microplane for thin pieces. It will help the Panko mixture to remain light and crispy.
If you are gluten-free, you can substitute gluten-free Panko crumbs.