Parmesan Crusted Lemon Pork Chops

Parmesan Crusted Lemon Pork Chops

How about some delicious parmesan crusted lemon pork chops for dinner tonight? These pork chops are crusted in a parmesan batter, drizzled with fresh lemon juice, seasoned and fried to perfection, topped with grilled onions, and a thin slice of lemon. Talk about delicious!

This is a delicious meal which doesn’t take long to make and everyone will love. And, it’s tastes great served with mashed potatoes and a salad.

I made these pork chops last week. They were so good that I wasn’t even able to take pics because these babies got gobbled up so fast. They’re that good! I was like, “Wait, I need pics!” Well, that didn’t happen so I decided to make these parmesan crusted lemon pork chops again.

Basically, add the parmesan cheese, flour and bread crumbs into a gallon size baggie. Seal and shake to mix. Add each pork chop and shake to coat. Remove and place on a paper plate and continue with each pork chop until all are coated. Next, dip one pork chop at a time into the egg mixture, then back into the baggie. Shake and place each pork chop into a cast iron skillet, with hot oil, and fry to perfection over a low/medium flame.

Always having different options at mealtime makes dinnertime enjoyable and these parmesan crusted lemon pork chops will definitely be a hit that all will enjoy.

Try these Parmesan crusted lemon pork chops today

Parmesan Crusted Lemon Pork Chops

Terri

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Course Dinner, Pork

Calories

Ingredients

  

• 6 boneless pork chops
• 1 cup grated Parmesan cheese, the one in the green container
• 1 cup flour
• 1 cup Panko® bread crumbs
• 3 eggs
• Garlic salt, pepper, salt to taste
• 2 lemons, divided
• Optional, crushed red pepper flakes
• Vegetable oil for frying
• 1 onion, thinly sliced

Instructions

 

• Using a cast iron pan, or in a large frying pan, heat oil over medium heat.
• In a large baggie, add parmesan cheese, flour and breadcrumbs. Shake to mix.
• Add each pork chop, one at a time, to coat.
• Place the pork chops on a paper plate.
• Whisk eggs in a bowl and dip each pork chop into the egg mixture.
• Next, add each chop back to the bag, shake until coated, remove and place into the hot oil.
• Sprinkle with garlic salt, pepper, salt, red crushed pepper flakes.
• Squeeze lemon juice over each pork chop and once again on the other side when turned.
• Fry until golden brown on each side and internal temperature reaches at least 145°.
• While pork chops are cooking, in a separate frying pan, add a little oil and grill the onions to desire likeness.
• Top each pork chop with grilled onions, and a thin slice of lemon.
• Enjoy!

Tried this recipe?Let us know how it was!

Here are a couple pics that are the perfect size for pinning to Pinterest.

Enjoy, Terri

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