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Crispy Garlic Parmesan Pork Chops Recipe with Easy Tender Green Beans

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A quick and satisfying meal featuring pork chops coated in a crispy garlic parmesan crust, pan-seared to perfection, served with tender green beans sautéed in garlic butter.

Ingredients

Scale
  • 4 bone-in or boneless pork chops, about 1-inch thick
  • 1 cup freshly grated parmesan cheese
  • 1 cup bread crumbs (plain, Italian seasoned, or panko)
  • 2 cloves fresh garlic, minced
  • 2 large eggs
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 12 ounces fresh green beans, trimmed
  • 1 tablespoon butter (for green beans)
  • 1 clove garlic, minced (for green beans)
  • Salt and pepper to taste
  • Lemon juice (optional, for green beans)

Instructions

  1. Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Set aside.
  2. In a shallow bowl, combine parmesan cheese, bread crumbs, and minced garlic. Mix well.
  3. Beat the eggs in a separate bowl to create an egg wash.
  4. Dip each pork chop into the egg wash, letting excess drip off, then press firmly into the parmesan garlic mixture to coat evenly on both sides.
  5. Heat olive oil and butter in a large skillet over medium heat until butter foams but does not brown.
  6. Place pork chops in the skillet without crowding and cook for 4–5 minutes per side until the crust is golden brown and internal temperature reaches 145°F (63°C). Adjust heat as needed to avoid burning.
  7. Transfer pork chops to a plate, cover loosely with foil, and let rest for 5 minutes.
  8. While pork rests, steam green beans for 4–5 minutes until tender-crisp and drain well.
  9. In the same skillet, add butter and minced garlic, then sauté green beans for 2 minutes. Season with salt, pepper, and a squeeze of lemon juice if desired.
  10. Serve pork chops alongside green beans, spooning any pan drippings over the pork for extra flavor.

Notes

Patting pork chops dry before seasoning is key for crispiness. Use a mix of butter and olive oil to prevent burning and achieve a golden crust. Avoid overcrowding the pan. Use a meat thermometer to ensure pork reaches 145°F (63°C). Rest chops after cooking to retain juices. For gluten-free, substitute bread crumbs with almond flour or crushed pork rinds. Fresh garlic is preferred over garlic powder for best flavor.

Nutrition

Keywords: pork chops, garlic parmesan, crispy pork chops, green beans, easy dinner, quick recipe, pan-seared pork chops

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