Buttermilk Parmesan Pork Chops are soaked in buttermilk to tenderize them and then coated with a mixture of Panko crumbs, flour, seasonings, and Parmesan cheese. They are then pan-fried until crispy and golden. Next they are then topped with more Parmesan cheese and baked until cooked through. So wonderfully crispy and cheesy!
Best Cooking Method For Pork Chops
I love the process of starting pork chops in a frying pan and finishing them in the oven. You can turn the heat up good and high to get them really crispy on the outside, but you don’t have to worry about the outside burning before the inside cooks since they will finish in the oven.
Type Of Skillet To Use
Be sure to use an oven-proof skillet. Either a cast iron skillet or a stainless steel skillet. If you don’t have an oven-safe skillet, transfer the pork chops to a casserole dish before moving them to an oven.
Boneless Pork Chops
I use boneless pork chops for this recipe, but you can use bone-in.
The pork chops available on the market today are much leaner than they were years ago and it’s hard to cook them without them drying out and getting chewy. Soaking them in buttermilk really helps tenderize them.
Careful Not To Overcook
Pork gets dry and chewy when it is overcooked. I recommend using an instant-read thermometer. Pork is done when it reaches an internal temperature of 145 degrees F. The temperature will continue to rise a few degrees after you remove them from the oven so it is safe to take them out slightly below 145 degrees.
How To Serve
These Buttermilk Parmesan Pork Chops have a super thick coating that’s full of Parmesan flavor. Serve them with a few southern sides for a delicious family meal. These are so many sides that go great with them including Buttered Parsley Potatoes, Buttery Peas and Mushrooms, Cracker Barrel Baby Limas, Pecan Rice Pilaf, Country Ranch Green Beans and Potatoes, and Yeast Rolls.
More Pork Chop Recipes
- Honey Pecan Pork Chops
- Stuffing Coated Pork Chops
- Southern Fried Pork Chops
- Easy Oven Barbecued Pork Chops
- Pork Chops with Creole Mustard Sauce
- Southern Fried Pork Chops with White Gravy
- Bourbon Apple Pork Chops
- Cornflake Crusted Baked Pork Chops
Buttermilk Parmesan Pork Chops
Equipment
Ingredients
- 6 boneless center cut pork chops
- 1 1/2 cups buttermilk
- 2 cups Panko crumbs
- 1/3 cup all-purpose flour
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoons paprika
- 3 tablespoons olive oil
- 2/3 cup chicken broth
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Combine pork chops and buttermilk in a large ziptop bag. Refrigerate for at least 2 hours and up to 24 hours.
- Preheat oven to 325 degrees.
- Combine Panko crumbs, flour, 1/2 cup Parmesan cheese, garlic powder, salt, pepper, and paprika.
- Remove pork chops from bag. Lightly season with salt and pepper.
- Press both sides of pork chops into Panko crumb mixture.
- Place oil in large oven-proof skillet and heat over medium-high heat. Add pork chops and cook until golden brown on both sides, about 2 to 3 minutes per side.
- Pour the chicken broth around the pork chops and sprinkle 2 tablespoons of Parmesan cheese on top of the pork chops.
- Bake for 20 minutes.
Notes
Nutrition
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Recipe adapted from: How Sweet Eats
Originally posted January 11, 2019.
Disclosure: This post contains affiliate links.
This is excellent, made it actually as written in my seasoned cast iron skillet.
This was a great recipe!! Pork chops were so tender and flavorful. Will be making this again!
Will be making this, but wondering why adding broth to the skillet or casserole dish before putting in oven. Would this be to ‘steam’ the pork? But then, wouldn’t the coating go ‘soft’? However the skillet/dish isn’t covered.
Just curious as to the why. Would appreciate your response.
Thanks
How do you get the crust to stay on? Mine keeps sticking to the pan. 😑
So tasty and tender!
I followed the directions but used a cast iron grill pan. When I flipped the ” Porksteak” over, part of the coating stuck to the bottom. I added a small amount of beef broth as I didnt have any chicken before putting in the oven. Some parts were crispy, the meat…moist and fairly tender. Taste was good…but I think I would add alot more seasonings to the mix. Served with Arborio rice and Avocado. Wish I could upload a photo…cause it looks amazing !
Loving the recipe. We don’t do the broth step, trying to keep it crispy from the pan and then oven. Can’t seem to keep it crispy though. Any ideas? We even use a mesh rack to get the oven hest right around. Maybe too much oil in the pan?
Geoffrey,
Are you using a cast iron skillet or non stick? You will get the chops crispy using a cast iron rather than a non stick. Just an FYI.
Donna
I love how tender these pork chops turned out! The whole family loved them!
Fantastic recipe! I had to modify it because I don’t have a skillet. I used a frying pan and then put it in an oven dish. Also I was out of garlic powder, so for the seasonings I used a Cajun seasoning. Loved it!