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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (4)

24 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 1 stars
Listing "thin cut" pork chops in the ingredients would have been a big help. I have 6 beautiful thick pork chops that are completely ruined.
Rating: 5 stars
This was great, like all of the recipes Sarah presents. I just had a leftover chop for lunch and it was so good.
Rating: Unrated
I made this last night and it was delicious! I'd say it was some of the best pork chops I've ever had!
Rating: Unrated
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!