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Cheese-Crusted Pork


Coating boneless pork chops in a combination of panko and grated cheese helps keep the lean meat juicy. Serve them topped with a salad of arugula, grape tomatoes, and cheese shavings for truly Milanese meal.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Jonathan Lovekin

Source: Everyday Food, March 2013


  • 3/4 cup panko breadcrumbs
  • 3/4 cup finely grated Pecorino Romano (3 ounces)
  • Coarse salt and pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 4 boneless pork loin chops (1 pound total)
  • 1/4 cup olive oil


  1. In a shallow dish, combine panko, pecorino, 1/4 teaspoon each salt and pepper. Place flour and eggs in separate shallow dishes. Season pork with salt and pepper. Coat pork in flour, shaking off excess; dip in egg, then coat with panko mixture, pressing to adhere.

  2. In a nonstick skillet, heat olive oil over medium-high. In 2 batches, add pork and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel-lined plate; repeat with remaining pork.

Reviews Add a comment

  • MS10187814
    14 MAY, 2015
    This was great, like all of the recipes Sarah presents. I just had a leftover chop for lunch and it was so good.
  • HowardIske
    1 JUL, 2013
    I made this last night and it was delicious! I'd say it was some of the best pork chops I've ever had!
  • kandt
    24 FEB, 2013
    These are the best fried pork chops I have ever made. These are my husbands words and I agree. The cheese just gives the pork chops an incredible flavor. This is a keeper. Thank you, Sara!