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Parmesan and herb crusted pork chops

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15 minutes
30 minutes

4 x 250g pork chops

100g plain flour

Salt & pepper to season

2 eggs

1/4 cup water

3 cups Panko bread crumbs

1/2 cup grated Parmesan cheese

1/4 cup continental parsley, finely chopped

Oil for shallow frying

2 cups Napoli pasta sauce or tomato passata, warm


To serve:

Parmesan Cheese, shaved

Basil leaves

Tomato chutney

Baby spinach and black olive salad

Cooking Instructions:
  1. Place pork chops onto a board, cover with plastic wrap and gently flatten pork with a rolling pin and even out the thickness of the pork.
  2. Combine the flour, salt and pepper in a zip lock bag and add in the pork chops. Shake well to coat lightly and set aside
  3. Beat the eggs & water together in a small bowl, set aside.
  4. Combine the panko crumbs, grated parmesan cheese and parsley together in a small shallow tray and mix well.
  5. Dip the flour dusted pork chops into the egg mixture drain off any excess and press into the parmesan Panko crumbs, coating well on each side.
  6. Heat a small amount of oil in a large frying over medium heat to approximately 170c.
  7. Cook the crumbed pork chops until golden brown on both sides. Place chops on a large oven tray covered with baking paper and finish the pork chops in a pre-heated oven at 150c for 10 minutes.
  8. Serve the pork chop on warmed tomato pasta sauce, and top with shaved parmesan cheese and basil leaves. Serve with tomato chutney and baby spinach & olive salad.

Notes: If you are Gluten Free replace the flour with gluten free flour or chickpea flour and replace the Panko crumbs with rice crumbs or gluten free breadcrumbs.

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