These Parmesan Panko Pork Chops are the fastest way to cook up pork chops in your oven! Panko crumbs makes these pork chops crispy and delicious on the outside, while the inside is tender and moist. This is one of our favourite pork chop recipes!
Pork Chops Coated With Panko
There’s a reason that we all love the food from our childhood’s – or most of them – and it’s because that was years before things got all fancy-schmancy in the food world. Like Panko Pork Chops. These were the epitome of a classy dinner back in the day, with the parmesan panko crust fancying up what normally would have been cooked in cream of mushroom soup or simply pan fried into hockey pucks.
There are a few commonly asked questions when it comes to making Panko Pork Chops:
- How Do I Make Pork chops with breaded crumbs?
- How Do You Make Crumbed Pork Chops?
- How long do I bake a 1 inch pork chop?
The answers to 1 and 2 are the same – when it says ” breaded” you are looking to use Panko rather than breadcrumbs. While you can use breaded, Panko is crispier! And how long do you cook them? It’s not about how long, it’s about until they reach 145 °F in the middle and you can safely eat them.
A few reasons why you should be making this retro classic:
- We are lucky now that pork doesn’t need to be cooked until it’s dry as a bone which in itself breathes new life into all of these old recipes.
- Pork can now safely be cooked to an internal temperature of 145 °F, making a huge difference in the texture of porkchops.
- I find that the main reason a lot of people don’t choose to make porkchops anymore is because of the old guideliens where we had to cook the meat to a show leather temperature.
This recipe is straight from a 1960’s Better Homes & Gardens cookbook and now with our new cooking guidelines, it’s even better than before. The new temperature yields a juicy, tender meat and when you coat it in the Panko it’s all sealed up like a little happy piggy present for us to eat.
Just look at that crust. Absolutely divine.
Tips & Tricks for Crispy Panko Pork Chops
- A meat thermometer is one of the best investments that you can buy for your kitchen, I don’t know how I managed without my Thermapen thermometer It’s quite pricey but my Dad actually bought all three of us kids one for Christmas a few years back. It’s the best thermometer I’ve ever used, accurate within seconds and so easy to use. Maybe put one on your Christmas list! It has seriously changed my cooking life.
- Cook them hot and fast! That’s how they will get crispy!
So here it is, in all its retro glory.Parmesan Panko Pork chops. Give them a whirl and cook them to the new temperature, I guarantee you’ll have a new retro favorite again! If you are looking for more dinner ideas, try these recipes:
- Rosemary Garlic Parmesan Pork Tenderloin
- Parmesan Chicken Casserole
- How to Cook a Boneless Pork Tenderloin
Love you more than chocolate,
- 4 (1) inch loin pork chops
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs beaten
- 1 cup Panko
- 1/3 cup grated Parmesan heese
- 1/3 cup butter
Pre-heat your oven to 400 °F.
Whisk together the flour, salt and pepper.
Coat a pork chop in beaten egg, then dip in the flour mixture. Dip into the eggs again, then dip into the breadcrumb mixture. Cover them completely.
Set pork chops on a small baking sheet.
When the chops are chilled, melt the butter in a large skillet. Place the porkchops into the oven and cook until they reach an internal temperature of 145 °F. Remove and let rest for 3-4 minutes.
- Serve and enjoy!
Bake these hot and fast for the best results!