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Easy Garlic Parmesan Pork Chops - Crispy, Juicy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 center-cut pork chops, 3/4 to 1 inch thick (bone-in or boneless)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon smoked paprika or sweet paprika
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup panko breadcrumbs (or regular breadcrumbs)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon lemon zest (optional, but brightens the flavor)
  • Lemon wedges, for serving

Method
 

  1. Pat dry and season. Pat the pork chops dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder (if using), and paprika.
  2. Mix the crust. In a shallow bowl, combine Parmesan, panko, and flour. Stir to blend. The flour helps the crust stick and crisp.
  3. Coat the chops. Press each chop firmly into the Parmesan mixture, coating both sides. Shake off any loose bits so the crust is even.
  4. Heat the pan. Warm a large skillet over medium heat. Add olive oil and 1 tablespoon butter. When the butter foams, it’s ready.
  5. Sear the first side. Lay the chops in the pan without crowding. Cook for 3–4 minutes until the underside is golden and crisp.
  6. Flip and finish. Flip the chops. Add the remaining 1 tablespoon butter to the pan and spoon it around the edges.
  7. Add the garlic. Scatter the minced garlic in the pan (not directly on top of the chops). Cook 30–45 seconds, stirring so it doesn’t burn. Tilt the pan and baste the chops with the garlicky butter.
  8. Cook to temperature. Continue cooking 3–5 minutes more, depending on thickness. Aim for an internal temp of 145°F (63°C). Remove to a plate.
  9. Rest and finish. Let the chops rest 3–5 minutes. Sprinkle with parsley and lemon zest. Serve with lemon wedges and spoon any pan bits over the top.