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.
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.
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.