Make this easy recipe for Juicy and flavorful parmesan crusted pork loin chops seasoned with aromatic Italian herbs and served on a bed of creamy garlic pasta.
Parmesan Crusted Pork Loin Chops
Making these pork chops are incredibly simple, and they go perfectly with this simple creamy garlic pasta.
I would say this dish is inspired by chicken parmesan, except it’s missing the tomato sauce, mozzarella, and chicken. Yeah, let’s say it’s inspired by that.
Honestly, sometimes a recipe is just a recipe. This is a dish I make when I want something crispy and fried basically, and when I don’t have chicken
It has a delicious golden crust made with nutty grated parmesan and aromatic herbs like oregano and basil.
The garlic pasta is especially wonderful because the creamy flavorful garlicky flavors compliment the crispy juicy aromatic pork.
Let’s waste less food.
Garlic will last a pretty long time in the fridge, maybe 2-3 weeks. If you leave it out on the counter though, it will start to grow again
Grow your garlic
If your garlic starts growing green sprouts, you can separate the cloves and plant in a pot of soil. They don’t like a lot of humidity, but water regularly and you’ll be growing your own garlic in your garden! Garlic is actually a great deterrent of pests.
Roast your garlic
Roasting garlic creates an incredibly sweet and aromatic treat. All you have to do is cut the top off to expose the cloves a bit, drizzle olive oil over it, and sprinkle with kosher salt. Roast in the oven on a baking sheet, wrapped in aluminum foil at 425ºF for 30 minutes.
- Spread – Mix with a few spoons of butter and salt for simple garlic spread. Or make cheesy garlic bread by adding mozzarella, cheddar, or Monterey jack cheese to the garlic butter and spreading over the toast before baking.
- Dip – Make our Roasted Garlic Beet Hummus.
More Pork Loin Chop Recipes
Parmesan Crusted Pork Loin Chops with Creamy Garlic Pasta
- 3 pork loin chops, boneless ($3.75)
- 2 eggs ($0.46)
- 2 tablespoons water ($0.00)
- 2 cups panko breadcrumbs ($1.28)
- 1 cup parmesan cheese, grated ($1.06)
- 2 tablespoon Italian seasoning ($0.10)
- 1 cup flour ($0.15)
- 1 teaspoon kosher salt ($0.01)
- 1/2 teaspoon coarse black pepper ($0.02)
- 1/4 – 1/2 vegetable oil ($0.21)
Creamy Garlic Pasta
- 16 oz spaghetti ($1.07)
- 2 tablespoon margarine ($0.06)
- 3 cloves garlic, minced ($0.05)
- 2 teaspoon flour ($0.01)
- 1 cup milk ($0.37)
- 1/2 teaspoon kosher salt ($0.01)
- Parsley ($0.03)
- Lemon Juice ($0.33)
Prepare your Ingredients and Station
- Trim the fat cap off the pork loin chops and then cut the pork chops in half. Down the middle so that you get thinner, palm-sized pork cuts.
- Place the pork in-between two layers of saran wrap and hammer down and out with a meat tenderizer or rolling pin. Season each side with a sprinkle of kosher salt and pepper
- In a shallow dish, scramble the eggs with water until smooth.
- In a separate dish mix panko bread crumbs, parmesan cheese, and Italian seasoning.
- In a separate dish, mix flour, salt, and pepper.
- Prepare a sheet pan with a rack.
- Set a large pot of salted water to boil. Add the Spaghettis and cook for 9-10 minutes until Al Dente. Drain and run under cold water so it stops cooking and doesn’t stick together.
- Add vegetable oil to a medium frying pan and bring to medium heat.
- Dip the pork chops in the flour and coat both sides, tap out the excess. Then dip it in the scrambled eggs making sure it’s completely coated and let the excess drip off. Then dip it in the panko mixture, coating each side.
- Carefully place the coated pork chops into the hot pan and fry for 2-3 minutes on each side, until the bread crumbs have turned golden brown. If the pork chops are burning very quickly, lower the heat.
- Remove from heat and place on the rack to let the excess oil drip off and the pork to rest for 3 minutes.
- In a medium sauce pot (or the same pot you cooked the spaghetti iAdd margarine and minced garlic. Sauté on medium-low heat for 4-5 minutes, until fragrant. Add flour and stir to form a paste. Slowly add milk and stir until a creamy sauce forms. Season with salt and pepper, and then mix in spaghetti.
- Serve the crispy pork chops over a bed of creamy pasta. Optional: Garnish with a sprinkle of parsley and a squeeze of lemon.