Parmesan Crusted Lemon Pork Chops

Course Dinner, Pork
Author Terri


  • 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


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