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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Parmesan-Crusted Pork Chops

Using Parmesan two ways in this recipe gives the pork chops tons of delicious savory flavor, with all the crispness you crave from a cutlet.

PREP TIME: 15 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes

YIELD: 4 pork chops


2 ounces finely grated Parmesan Cheese

1 cup Panko Bred Crumbs

2 large Eggs

1 3/4 teaspoons Kosher Salt, divided, plus more for seasoning

4 (1/2-inch thick) Center-Cut Boneless Pork Loin Chops (about 1 pound)

1/2 teaspoon Freshly Ground Black Pepper

1/2 cup plus 2 tablespoons Olive Oil, divided


1. Finely grate 2 ounce Parmesan cheese (about 1 1/2 packed cups). Transfer 1/2 cup to a shallow bowl. Add 1 cup panko bread crumbs and stir to combine. Place the remaining Parmesan cheese in a second shallow bowl. In a third bowl, whisk together 2 large eggs and 1/4 teaspoon of the kosher salt until broken up with no steaks of egg whites.

2. Pat 4 boneless pork chops dry with paper towels. Working with 1 pork chop at a time, place in between two sheets of plastic wrap or large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick. Season the pork with the remaining 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

3. Working with 1 pork chop at a time, dredge to completely coat in the Parmesan cheese, then the eggs, and finally the bread crumb mixture, gently pressing the bread crumbs into the pork to adhere. Place on a large plate or baking sheet.

4. Heat 1/2 cup of the olive oil in a large skillet (preferably cast iron) over medium-high heat until simmering. Add the breaded pork cutlets, working in batches if necessary, and fry until cooked through and lightly browned on both sides, 4 to 5 minutes per side. The pork cutlets will be fully cooked when a meat thermometer placed into the center registers 145 degrees Fahrenheit. Transfer to a paper towel-lined plate or wire rack. Season with kosher salt. If working in batches add the remaining 2 tablespoons olive oil to the pan and fry the remaining pork chops. Serve warm with your favorite sides and enjoy!


**Leftovers can be refrigerated in an airtight container up to 4 days.

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