The Pioneer Woman Tasty Kitchen
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Panko, Parmesan, & Parsley Pork Chops

4.73 Mitt(s) 15 Rating(s)15 votes, average: 4.73 out of 515 votes, average: 4.73 out of 515 votes, average: 4.73 out of 515 votes, average: 4.73 out of 515 votes, average: 4.73 out of 5

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Level: Easy

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Description

Tonight’s dinner is brought to you by the letter “P”. The squeeze of lemon on these finished pork chops is a refreshing and light addition to these crispy chops!

Ingredients

  • 8 whole Thin Sliced Boneless Pork Loin Chops
  • Salt and Pepper
  • 2 Tablespoons Fresh Parsley, Chopped
  • ¼ cups Flour
  • 2 whole Eggs
  • 1 cup Panko Bread Crumbs
  • ¼ cups Grated Parmesan Cheese
  • Extra Virgin Olive Oil
  • 1 whole Lemon

Preparation

Place boneless pork chops in a large zip lock bag or between 2 pieces of plastic wrap and pound to tenderize. Remove from plastic and salt & pepper both sides of the meat. set aside.

Finely chop fresh parsley – you should have about 2 Tbsp.

Next you want to prepare your dredging/breading assembly line.

Use 3 shallow dishes (I like to use pie plates). The first should be your flour. Plate 2 should have your 2 eggs, beaten. Plate 3 should have your panko bread crumbs, Parmesan, & parsley – use a fork to mix them together to evenly distribute the parsley.

Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom.

Start your dredging process. First coat the pork chop in flour on both sides. Then dip in the egg. Then finally in the panko mixture. Make sure you fully coat both sides. Set on a platter and continue dredging 3 more chops. (I like to do 4 at a time and get them in the pan. Then you can dredge the other 4 while the first batch is cooking.)

Place the first 4 pork chops in the pan (you should get a good sizzle.) They will only need to cook about 3-4 minutes per side. You want to turn them over when they are nice and golden brown.

Remove the first batch and place on a plate with a paper towel to catch any excess oil.

You can add more oil to the pan for the second batch as needed.

Repeat steps for the last 4 chops.

Take the lemon and slice into wedges.

Squeeze lemon over pork chops and dig in!

31 Comments

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meme32 on 11.2.2010

I made these last week and they were so good. Thanks for a great recipe. Keeping it at reaching distance.

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A Reinvented Mom on 3.3.2010

Really great recipe! Thanks for another “winner”.

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beagle on 2.8.2010

We had these for dinner tonight and they were GREAT. This is a very fast and tasty recipe, and I love it.

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nogisa on 1.31.2010

Thanks! A favorite of my son and husband that has become a go-to recipe for me! Love it!

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kristen00 on 10.28.2009

Great recipe!

15 Reviews

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K-Dub on 1.31.2012

This recipe is really good! I felt like the breading needed a bit more seasoning and next time I think I’ll be more generous with the lemon juice. Otherwise I will be making this dish again. YUM!

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Danka on 11.27.2011

I thought these were alright but not fantastic. Followed the recipe to a T.

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wendywek on 8.23.2011

These were great. Crispy outside, tender inside, great flavor. Everyone in my family loved them.

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littleladylones on 6.13.2011

I really liked these, they were great with some pasta on the side, to prevent the butter from burning add a little bit of oil. We also put them on a sandwich with some spicy mayo!

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Allison on 4.6.2011

Yummy and easy, but the butter burnt too quickly.

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