As a Southern girl, I grew up eating fried porkchops smothered in gravy and onions with mashed potatoes. This meal hands down was one of my favorite meals that my mom would make for me. As much as I love smothered pork chops, I have to admit that these garlic parmesan pork chops that I recently made gives smothered porkchops a run for their money. I absolutely love garlic and Parmesan and the combination of these two flavors work so well with the pork. If you don’t eat pork, you can make this recipe with chicken or lamb chops.
I found these tomahawk cut porkchops at Harris Teeter but any cut of pork will work for this recipe. If you do make this recipe with a thick cut of pork like the tomahawk cut, you want to use a meat thermometer to ensure the internal temperature of the pork reaches at least 145 degrees. I served my porkchops with roasted garlic mashed potatoes and sautéed kale. It was a great hearty meal that was so robust with flavor. If you make it, please tag me!
Ingredients Needed to Make Garlic Parmesan Pork Chops
2 tomahawk porkchops
2 cups of Panko breadcrumbs
11/2 cups of flour
Garlic Powder, to taste
Salt, to taste
Black Pepper, to taste
Tony’s Creole Seasoning, to taste
Onion Powder, to taste
2 eggs, beaten
Oil for frying
Garlic Parmesan Sauce
1/2 cup of butter melted
1/2 cup of grated Parmesan cheese 2 teaspoons garlic powder
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon of dried parsley
Directions to Make Garlic Parmesan Pork Chops
Season the porkchops with salt, pepper, garlic powder, onion powder, and Tony’s Creole seasoning to taste.
In a large bowl, beat two eggs and set aside.
In another large bowl or in a Pyrex dish, add flour and Panko and season to taste with the same seasonings used to season the porkchops.
Dip the seasoned pork chop in the beaten egg and then into the seasoned flour/Panko mixture.
In a cast iron skillet, heat oil on medium heat.
Once the oil is hot, slowly add the porkchop to the oil and cook the pork chop until the internal temperature reaches 145 degrees.
In a small bowl, add melted butter, parmesan cheese, garlic powder, salt, pepper and dried parsley and mix well until well combined.
Brush garlic parmesan mixture onto the porkchops and serve with mashed potatoes.