Description
Juicy, thick-cut pork chops coated in a double-layer of flour, egg, and freshly grated Parmesan, pan-seared to golden perfection and finished with a bright, tangy lemon butter sauce.
Ingredients
Scale
- 4 pork chops (1 to 1.5 inches thick, bone-in, approx. 1.5 lbs total)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for searing)
- 4 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/2 teaspoon red pepper flakes
Instructions
- Pat pork chops dry with paper towels and let them sit at room temperature for 10-15 minutes.
- Set up a dredging station with three shallow bowls: Bowl 1 contains flour mixed with 1 tsp salt and 1/2 tsp pepper; Bowl 2 contains beaten eggs; Bowl 3 contains Parmesan, Italian seasoning, 1/2 tsp salt, and a tablespoon of flour.
- Dredge each chop in the flour mixture, shaking off excess. Dip into the egg wash, then press firmly into the Parmesan mixture to coat evenly.
- Heat olive oil in a cast iron or heavy-bottomed skillet over medium-high heat until shimmering.
- Sear chops for 3-4 minutes on the first side without moving, until golden brown. Flip and cook for another 3-4 minutes.
- Check internal temperature with an instant-read thermometer; pork is done at 140-145°F (60-63°C). Transfer to a plate and tent loosely with foil.
- Reduce heat to medium-low. Add butter to the same skillet. Once melted, add garlic and red pepper flakes, cooking for 30 seconds.
- Pour in chicken broth and lemon juice, scraping up browned bits from the bottom of the pan. Simmer for 1-2 minutes.
- Remove from heat and stir in lemon zest. Taste and adjust seasoning if needed.
- Drizzle the warm lemon butter sauce over the pork chops and serve immediately.
Notes
Do not use thin pork chops as they will overcook. Ensure chops are completely dry before dredging to ensure crispiness. Let chops rest for 5 minutes after cooking to redistribute juices. The crust may soften in the fridge; reheat in an oven or air fryer to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chop with sauce
- Calories: 450
- Sugar: 2
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
Keywords: pork chops, parmesan crust, lemon butter sauce, weeknight dinner, crispy pork, easy recipe, family dinner