Foolproof pork chops
The secret to making the best boneless Parmesan chops ... pan frying and baking
Editor's note: Due to a production error, some of this story and the recipe were omitted on March 6. We've published it here in its entirety.
Juicy and sheathed in a crackly, Parmesan-herb crust, these pork chops are a completely foolproof, quick-and-easy weeknight meal. The trick is to pan fry until golden, then bake to crispy perfection.
But first, let’s discuss the coating, namely the large, flaky Japanese breadcrumbs. Made from crustless, coarsely ground white bread, fluffy panko breadcrumbs are key to the crispy exterior. They don’t pack down like regular, finely ground breadcrumbs. Plus, panko absorbs less oil, so they create a crunchy crust that stays crisp.
The coating is extra flavorful thanks to the addition of nutty Parmesan cheese, garlic, onion and oregano. If possible, use freshly grated Parmesan cheese for superior flavor.
Back to the cooking technique, pansearing followed by baking ensures flawless pork chops every time. The objective here is to build color and flavor in the beginning, and then finish cooking in the oven. Pan-frying creates a golden brown, crispy crust, and transferring to the oven ensures that the pork chops cook more gently and stay juicy. Pork chops that are only pan-seared are easily overcooked (especially the exterior), while pork chops that are only baked never achieve a crisp exterior.
This recipe calls for boneless center loin chops that are 3⁄4- to 1-inch thick. Since we are pan-searing and then baking, I do not suggest using thinner pork chops or you risk overcooking them. Overcooked pork is dreadfully chewy.
Center loin chops are very lean and cook quickly. Use a meat thermometer to ensure you cook your pork chops to 140 to 145 degrees F. Keep in mind that there will be carry-over cooking when the pan is removed from the oven, and the temperature will continue to rise about 5 degrees. I suggest pulling the chops from the oven when they reach 140 degrees F. They will reach 145 degrees F as they rest. A touch of pink in the center is ideal for juicy chops.
When using an ovenproof skillet, you can use one pan and transfer the pork chops from the cooktop to the oven. If you don’t have an ovenproof skillet, transfer the seared pork chops to a lined baking sheet or shallow baking pan and bake as instructed.
What should you serve with your pork chops? Pretty much anything goes. I suggest rounding out the meal with buttered noodles, mashed potatoes, roasted potatoes, rice, couscous or your favorite cooked grain. When it comes to vegetables, I suggest steamed, sautéed or roasted broccoli, broccolini, asparagus, spinach, green beans, peas or frozen mixed vegetables.
Questions or comments? Email the culinary team at cooking@azcentral.com.