These Parmesan crusted pork chops on the Blackstone griddle are a crispy and delicious dinner that is easy to prepare. With just a few minutes of prep you can quickly get dinner on the table tonight! Nothing beats a crispy breaded pork chop with flavorful shredded Parmesan cheese.
Why this works
- Easy - it just doesn't get any quick or easier than this! Pair this with some tomato cucumber salad to make it special.
- Tasty - pepper and garlic combine with some Italian bread crumbs with some fresh Parmesan cheese for a great combination.
- Feed a crowd - with just a little prep you can cook enough of these chops to feed a crowd. Make sure you make some griddle Brussel sprouts or roasted potatoes as a side!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card where you will find the exact measurements.
Ingredient notes
- Pork chops - thin pork chops are great for this recipe. The chops should be ½-inch thick or less. The thicker your pork chop the longer it will take to cook.
- Everglades seasoning - we enjoy using this on our pork chops for a great flavor. You can also use Tony Caceri's or Lawry's seasoned salt.
How to make this
Step 1: Bread the pork chops
We are going to triple bread the pork chops which will give them a great crsipy crust. Add the salt, pepper, and Everglades seasoning to the flour then stir. Whisk the eggs in a small bowl. Combine the Parmesan cheese and bread crumbs in a third bowl.
Dredge the pork chops one at time in the flour. Dip in the scrambled eggs. Finally, coat all sides in the bread crumb mixture. Set aside on a plate or platter.
Step 2: Cooking the pork chops
Preheat the griddle to 375- to 400-degrees. Add some oil for cooking and place the parmesan crusted pork chops on the griddle.
Cook for about 3-5 minutes to form a nice crust on one side then flip. Repeat the process. Both sides should have a golden brown color. If needed turn down heat while waiting for the pork chops to finish cooking to prevent burning.
Cook until the pork is done. The USDA recommends an internal done temperature of 145-degrees with a 3-minute resting time. Or, you cook until the chops reach an internal well-done temperature of 160-degrees with no rest time.
Expert tips
Be sure to pat your pork chops dry prior to breading to help produce a crispy exterior. If pork chops are to thick then work with one pork chop at a time between two sheets of plastic wrap. Pound them thinner with a rolling pin or the flat side of a meat mallet.
If your pork chops were a little thick, and are taking a while to cook. Use baking cooling rack to elevate them off direct heat, and cover while they finish without burning.
FAQs
Let the pork chops sit on the counter for 30 minutes before cooking. If the meat is to cold the outside will overcook as the inside remains cool.
That while fat is flavor it can make the coating on your breaded pork chops fall off as the fat produces grease while cooking.
It usually means they have been cooked to long. They are a lean cut and prone to overcooking, so be sure to keep an eye on them.
Serving suggestions
Serve these with a side of potatoes or rice with vegetables. Or, you can serve with a green salad and simple pasta. Make these like Chicken Parmesan by topping with red sauce and Provolone cheese.
Storage & Reheating
These are best when served immediately, but can be stored in an airtight container or storage bag for up to one week. Reheat in the microwave for a few minutes prior to serving.
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Recipe
Parmesan Crusted Pork Chops on Blackstone Griddle
Ingredients
- 8 pork chops boneless, ½-thick or less
- 1 cup Italian seasoned bread crumbs
- 1 cup Parmesan cheese shredded
- 2 eggs whisked
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Everglades seasoning can substitute Tony Caceri's or Lawry's Seasoned Salt
Instructions
- In a small bowl combine the flour, salt, pepper, and Everglades seasoning then mix together. In a second bowl, whisk the eggs. In a third bowl, combine the bread crumbs and Parmesan cheese.
- Take each piece of pork and dredge in flour, dip in egg wash, and coat in the bread crumb mixture. Set aside on a plate.
- Preheat the Blackstone griddle to 375- to 400-degrees. Add a small amount of oil to the griddle, and place all the chops on it.
- Cook for 3-5 minutes on one side or until crispy brown the flip. Cook for the same amount of time on the other side.
- Cook either until well-done at 165-degrees with no resting time. Or to a temperature of 145-degrees with a planned resting time of 3-5 minutes.
Notes
Nutrition
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I used mustard on pork chops before I put them in flour. Awesome recipe. Thanks
You're welcome! That sounds delicious! So glad you enjoyed them!