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Pork Rind Crusted Parmesan Pork Chops

Bone-in chops in a pork rind and Parmesan crust, pan-fried to deep golden, topped with marinara and mozzarella, and melted under the broiler.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in pork chops 3/4 to 1 inch thick, 7 to 9 oz each
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1.5 cups finely crushed pork rinds
  • 1/2 cup finely grated Parmesan plus 4 tbsp for topping
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 2 large eggs beaten with 1 tbsp water
  • 3 tbsp neutral oil
  • 1 tbsp butter optional
  • 1 cup marinara sauce
  • 1/2 cup shredded low-moisture mozzarella

Equipment

  • Skillet
  • Oven
  • Two shallow bowls
  • Wire rack
  • Meat thermometer

Method
 

  1. Pat the chops dry, season both sides with the salt and pepper, and rest 10 minutes.
  2. Combine the pork rinds, Parmesan, garlic powder, onion powder, and paprika. Dip each chop in egg, then press into the crumb on both sides and edges. Rest on a rack 5 to 10 minutes and mist with spray.
  3. Heat the oil in a large skillet over medium until shimmering. Fry 2 chops at a time, 3 to 4 minutes per side, to deep golden, basting with butter after the flip.
  4. For thick chops, move to a 375°F oven 4 to 7 minutes to 140°F. Top each with marinara, mozzarella, and Parmesan, and melt in the oven 2 to 3 minutes or broil 60 to 90 seconds. Rest 5 minutes.

Notes

Rest after breading or the coating goes patchy.
Pull at 140 to 145°F; carryover finishes it at 145 to 150°F.
Very salty rinds? Cut the Parmesan in the crumb to 1/3 cup and skip salting the meat.