This Panko-Breaded Pork Parmigiana is a true comfort dish! Tender pork chops are coated in crispy panko breadcrumbs, smothered in rich tomato sauce and melted cheese.
The crunch from the panko is just so satisfying, and let’s be real, who can say no to cheese? I often pair it with spaghetti for a classic meal that feels special yet easy!
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops work best for this dish, but you can substitute them with chicken breasts if you prefer poultry. Just be sure to adjust the cooking time, as chicken may cook faster.
Panko Breadcrumbs: Panko provides a crispy texture that’s hard to beat. If you can’t find it, you can use regular breadcrumbs, but the texture will be different. Try crushing some crackers for a similar crunch!
Marinara Sauce: While homemade sauce is great, store-bought marinara saves time. For something different, try a pesto sauce or a creamy Alfredo if you’re craving a twist.
Cheeses: Mozzarella is the classic choice for topping, but you can mix in provolone or even a bit of cheddar for added flavor. Just remember, cheese lovers, the meltiness is key!
How Do I Get the Perfect Crunch on My Pork Parmigiana?
A crunchy coating makes this dish shine! Start by pressing the panko mixture firmly onto the pork. This helps it stick during frying. Here’s the step-by-step:
- Make sure your oil is hot before adding the pork; this prevents sogginess.
- Fry in batches, giving each chop enough space. Overcrowding the pan cools the oil.
- Let the cooked chops rest on paper towels to absorb excess oil and maintain that crispiness.
Remember, patience is key! Don’t rush the frying process for the best texture in every bite.
Panko-Breaded Pork Parmigiana
Ingredients You’ll Need:
For the Pork:
- 4 boneless pork chops, about 1/2 inch thick
- Salt and pepper, to taste
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of dried oregano and basil)
For Frying and Topping:
- Olive oil or vegetable oil, for frying
- 2 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
This delicious meal will take about 30 minutes of prep and cooking time, along with about 15 minutes for the cheese to melt in the oven. It’s a quick yet satisfying dish that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s ready for those delicious pork chops once they are prepared!
2. Prepare the Pork Chops:
Gently pound the pork chops between two sheets of plastic wrap or parchment paper until they are about 1/4 inch thick. This helps them cook evenly! Season both sides with salt and pepper for a flavor boost.
3. Set Up Your Dredging Station:
Create a simple three-station setup: one shallow dish with flour, one with beaten eggs mixed with 1 tablespoon of water, and the last with panko breadcrumbs mixed with Parmesan cheese, garlic powder, and Italian seasoning. This will make the breading process smooth and easy!
4. Bread the Pork Chops:
Take each pork chop and dredge it first in the flour (make sure to shake off any excess flour), then dip it into the egg mixture, and finally coat it thoroughly in the panko breadcrumb mixture. Be sure to press the breadcrumbs onto the pork for a good coating.
5. Fry the Chops:
In a large skillet, heat about 1/4 inch of oil over medium heat. Once the oil is hot, add the pork chops in batches (don’t overcrowd the pan!) and fry until they are golden brown and crispy, about 3–4 minutes per side. After frying, place the chops on a paper-towel-lined plate to drain excess oil.
6. Prepare for Baking:
Now, place the fried pork chops on a baking sheet or an oven-safe dish. Spoon marinara sauce generously over each chop, and then sprinkle shredded mozzarella cheese on top. Yum!
7. Bake the Chops:
Pop the dish into your preheated oven and bake for about 15 minutes. You’ll know they’re done when the cheese is melted and bubbly!
8. Garnish and Serve:
Before serving, garnish with freshly chopped basil or parsley to add some vibrant color and flavor. Serve hot, traditionally paired with spaghetti or your favorite pasta. Enjoy your delicious meal!
Can I Use Frozen Pork Chops for This Recipe?
Yes, you can use frozen pork chops, but be sure to thaw them completely before cooking. The best way to thaw is by leaving them in the refrigerator overnight. If you’re in a hurry, you can also thaw them in a sealed bag submerged in cold water.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs will work, but the texture won’t be as crispy. You can also crush some crackers or use cornflakes for a similar crunch. Just make sure to season them well!
How to Store Leftover Pork Parmigiana?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in the oven at 350°F (175°C) until heated through, which helps maintain the crispy coating.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the pork chops, bread them, and refrigerate them un-cooked for up to a day. When you’re ready to cook, just let them come to room temperature before frying and following the rest of the steps. This is great for meal prepping!
