Foolproof parmesan-crusted pork chops are the dinner inspiration we didn't know we needed

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, pan-searing 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 ¾- 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.

Pork chop recipe

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.

Makes: 4 servings

Ingredients:

• ¼ cup all-purpose flour

• 1 large egg, lightly beaten

• 1 cup panko breadcrumbs

• 2 tablespoons grated parmesan cheese

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 4 boneless, center cut pork loin chops, ¾- to 1-inch thick

• Salt and freshly ground black pepper

• ¼ cup olive oil

Instructions:

1. Preheat the oven to 400 degrees F.

2. Place the flour in a shallow dish. Place the egg in a separate shallow bowl. Set aside.

3. On a large plate, combine the panko breadcrumbs, parmesan cheese, oregano, garlic powder and onion powder. Mix well.

4. Pat the pork chops dry with paper towels and season both sides with salt and black pepper.

5. Add the pork chops to the flour and turn to coat all sides, including the edges. Shake off excess flour and transfer the chops to the egg. Turn to coat all sides and edges. Allow excess egg to drip off and transfer the chops to the plate with the panko mixture. Turn to coat all sides and edges, pressing the mixture into the pork chops.

6. Heat the oil in an oven-proof skillet over medium-high heat. When the oil is hot, add the pork chops and cook for 1 minute per side, until golden brown. Transfer the pan to the oven and bake for 10 to 14 minutes, until a meat thermometer registers 140 to 145 degrees F (do not over-bake or your pork chops will be chewy). Alternatively, if you don’t have an oven-proof skillet, transfer the seared chops to a lined baking sheet or shallow baking pan and bake as instructed.

7. Cool for 5 minutes before serving.

More white meat: This easy, herb roasted pork tenderloin is perfect for dinner parties and weeknight meals

Questions or comments? Email the culinary team at cooking@azcentral.com.

This article originally appeared on Arizona Republic: Of all the pork chop recipes, the crispy parmesan version is the best