Lemon & Parmesan Crusted Pork Chops
Lemon zest brings a bright, tangy flavor to dishes like this delicious Lemon and Parmesan Crusted Pork Chops recipe. Remarkably, this meal only takes about 20 minutes to make! Serve with a side of asparagus and a green salad for a quick and delicious meal.
By coating the pork chops in creamy Greek yogurt, then a layer of seasoned bread crumbs you create a moisture layer that seals in all the pork juices and also get amazing flavor from the lemon and seasonings.
Safeway has assorted pork chops on sale for $1.97/lb. this week – so it’s the perfect time to add this meal to your menu!
Ingredients in Lemon & Parmesan Crusted Pork Chops
- bone-in pork chops
How to Make Parmesan Crusted Pork Chops
1. In a pie plate or shallow dish, mix to combine bread crumbs, Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a separate shallow dish mix to combine flour, lemon zest, and remaining spices.
2. Dredge pork chops in flour then spread with a thin, consistent layer of the yogurt. Dredge in bread crumbs until well coated.
3. Preheat oven to 375° and place a rimmed baking sheet on the middle rack.
4. Preheat a 12-inch skillet on medium-high heat. Add oil and let heat about 1 minute. Cook chops about 2 minutes per side, until light golden brown. Transfer chops to the rimmed baking sheet and bake 12-15 minutes, or until internal temperature reaches 140°. Rest 5 minutes. Serve.
Pro Tips:
1. Remove pork chops from the refrigerator about 15 minutes before cooking. Bringing the pork chops to room temperature helps ensure more even cooking.
2. When zesting a lemon, the goal is to remove the very top layer of skin and none of the white pith beneath the skin. All of the bright lemon flavors is in the oils in the skin, but the pith is bitter.
Lemon and Parmesan Crusted Pork Chops
Ingredients
- 3/4 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder divided
- 1 tsp dried thyme divided
- 1/2 tsp kosher salt divided
- 1/2 tsp ground black pepper divided
- 1/2 cup all-purpose flour
- zest of 1 lemon
- 1/2 cup 0% fat plain Greek yogurt
- 3 Tbs vegetable oil
- 4 bone-in pork loin chops 3/4-inch to 1-inch thick
Instructions
- In a pie plate or shallow dish, mix to combine bread crumbs, Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. In a separate shallow dish mix to combine flour, lemon zest, and remaining spices.
- Dredge pork chops in flour then spread with a thin, consistent layer of the yogurt. Dredge in bread crumbs until well coated.
- Preheat oven to 375° and place a rimmed baking sheet on the middle rack.
- Preheat a 12-inch skillet on medium-high heat. Add oil and let heat about 1 minute. Cook chops about 2 minutes per side, until light golden brown. Transfer chops to the rimmed baking sheet and bake 12-15 minutes, or until internal temperature reaches 140°. Rest 5 minutes. Serve.
Notes
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