Ingredients
4
4 servings
- •4 (5 ounce) boneless, thin cut pork loin chops
- •salt and freshly ground black pepper to taste
- •0.33333334326744 cup all-purpose flour
- •2 large eggs, beaten
- •0.25 cup panko bread crumbs
- •0.25 cup Parmesan cheese
- •2 teaspoons Italian seasoning
- •2 tablespoons olive oil
- •1 cup marinara sauce
- •3 ounces shredded mozzarella cheese
- •2 tablespoons minced fresh flat leaf parsley
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
- Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
- Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
- Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
- Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.
Nutritional Facts
Per 4 servings
- Calories: 428
- Carbohydrate: 23g
- Fat: 24g
- Fiber: 2g
- Protein: 31g
- Sugar: 6g
Related Recipes
Rosemary- and Parmesan-Crusted Pork Chops
Parmesan Baked Pork Chops
Air Fryer Panko-Crusted Pork Chops
Italian Breaded Pork Chops
Panko Parmesan Salmon
Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust
My Chicken Parmesan
Shrimp Parmigiana
Parmesan Panko Chicken Poppers
Baked Eggplant Parmigiana
Crunchy Lemon-Garlic-Parmesan Chicken Tenders
