Introduction
Craving a restaurant-quality dish that’s crispy, cheesy, and bursting with savory flavor? Look no further than Slow Cooker Parmesan Crusted Pork Chops! This delightful recipe features tender boneless pork chops slow-cooked to juicy perfection, then coated in a crispy Parmesan-panko crust seasoned with garlic, oregano, and onion powder. A quick oven or skillet step ensures the golden, crunchy exterior that makes this dish a standout. Perfect for weeknight dinners, special occasions, or impressing guests, these pork chops are both comforting and sophisticated. Ready to fill your kitchen with the irresistible aroma of Parmesan and herbs? Let’s dive into this easy, flavor-packed recipe that’s sure to become a family favorite!
Overview: Why Slow Cooker Parmesan Crusted Pork Chops is a Must-Try
Slow Cooker Parmesan Crusted Pork Chops is a savory, American-inspired dish that combines the tenderness of slow-cooked pork with the crispy, cheesy goodness of a Parmesan-panko crust. The slow cooker makes the pork chops melt-in-your-mouth tender, while a quick finishing step delivers the golden crunch inspired by the original. It’s a protein-packed, low-carb (without excessive breading) meal that’s perfect for busy days or elegant dinners, offering restaurant-quality flavors with minimal effort.
- Time Requirement: 15 minutes prep, 4-6 hours on low or 2-3 hours on high, plus 15-20 minutes for crusting and crisping.
- Difficulty Level: Easy! It involves simple seasoning, slow cooking, and a quick breading step, suitable for all skill levels.
- Why It’s Special: This dish is gluten-free (with gluten-free breadcrumbs), customizable, and ideal for both casual and fancy meals. The slow cooker makes it hands-off, and the Parmesan crust adds a gourmet touch.
This recipe is perfect for cozy dinners, date nights, or anytime you want a crispy, cheesy meal with minimal fuss. It’s comfort food, slow-cooked and crusted to perfection!
Essential Ingredients
The magic of Slow Cooker Parmesan Crusted Pork Chops comes from its savory, textured ingredients. Each one adds flavor, crunch, or tenderness to create a harmonious, restaurant-style dish. Here’s what you’ll need:
For the Pork Chops
- Boneless Pork Chops (4, about 1 inch thick, ~1.5 lbs total): Tender and lean, the star of the dish.
- Substitution: Bone-in pork chops (adjust cooking time), chicken breasts, or thick tofu slices for vegetarian.
- Olive Oil or Cooking Spray (1-2 tbsp): Used for searing or crisping the crust.
- Substitution: Vegetable oil, avocado oil, or butter.
For the Seasoning and Slow Cooking
- Garlic Powder (½ tsp): Adds savory warmth to the pork.
- Substitution: 1 fresh garlic clove, minced, or ¼ tsp garlic salt (reduce added salt).
- Onion Powder (½ tsp): Provides subtle, sweet depth.
- Substitution: ¼ cup finely diced onion or ½ tsp dried minced onion.
- Salt (¼ tsp): Enhances the pork’s flavor.
- Substitution: Sea salt or low-sodium options.
- Black Pepper (¼ tsp): Adds mild heat.
- Substitution: White pepper or a pinch of cayenne for extra spice.
For the Parmesan Crust
- Grated Parmesan Cheese (1 cup): Creates a nutty, cheesy coating.
- Substitution: Pecorino Romano, nutritional yeast, or vegan Parmesan.
- Breadcrumbs (1 cup, preferably panko): Adds crispy texture.
- Substitution: Gluten-free panko, crushed cornflakes, or almond flour for low-carb.
- Garlic Powder (1 tsp): Enhances the crust’s savory flavor.
- Substitution: 2 fresh garlic cloves, minced, or ½ tsp garlic salt (reduce added salt).
- Onion Powder (1 tsp): Adds depth to the crust.
- Substitution: ½ tsp dried minced onion or omit.
- Dried Oregano (1 tsp): Brings classic Italian herb flavor.
- Substitution: Dried basil, thyme, or Italian seasoning.
- Salt (½ tsp): Enhances crust flavor.
- Substitution: Sea salt or omit for low-sodium diets.
- Black Pepper (½ tsp): Adds mild heat to the crust.
- Substitution: White pepper or red pepper flakes for spice.
- Large Eggs (2): Binds the crust to the pork.
- Substitution: Aquafaba or flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan.
- Dijon Mustard (1 tbsp, optional): Adds tangy depth to the egg wash.
- Substitution: Yellow mustard, mayonnaise, or omit.
For Garnish and Serving
- Fresh Parsley (chopped): Adds vibrant color and freshness.
- Substitution: Chives, basil, or no garnish.
- Lemon Wedges: Provides a fresh, bright finish.
- Substitution: Lime wedges or a drizzle of balsamic glaze.
Why They’re Important: Pork chops provide a tender, protein-packed base, while the Parmesan-panko crust delivers the crispy, cheesy texture. Garlic, onion powder, and oregano add savory depth, and the egg wash ensures the crust adheres perfectly. Parsley and lemon wedges elevate the dish with a fresh, polished finish.
Step-by-Step Instructions
To adapt the stovetop/oven Crispy Parmesan Crusted Pork Chops for the slow cooker, we’ll slow-cook the pork chops to ensure tenderness, then apply the Parmesan-breadcrumb crust and crisp it in the oven or skillet at the end to achieve the golden, crunchy exterior. Here’s how to do it:
Step 1: Prepare the Pork Chops
- Pat 4 boneless pork chops (about 1 inch thick) dry with paper towels. Season both sides with ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp black pepper.
- Optional Sear: In a large skillet over medium-high heat, heat 1 tbsp olive oil or spray with cooking spray. Sear the pork chops for 2-3 minutes per side until lightly golden (not fully cooked). Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be delicious.)
- Tip: Searing enhances flavor and mimics the original recipe’s crust but isn’t essential for the slow cooker. Pat the chops dry for better browning if searing.
Step 2: Slow Cook the Pork Chops
- Place the pork chops (seared or raw) in the slow cooker in a single layer. Add ¼ cup chicken broth or water to keep them moist during cooking.
- Cover and cook on low for 4-6 hours or high for 2-3 hours, until the pork is tender and reaches an internal temperature of 145°F (63°C).
- Tip: Check at the lower end of the time range to avoid overcooking. The pork should be juicy but hold its shape for breading. Reserve any slow cooker liquid for another use (e.g., gravy or soup).
Step 3: Prepare the Parmesan Crust
- About 20 minutes before the pork is done, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat (if using the oven method).
- In a shallow dish, combine 1 cup grated Parmesan cheese, 1 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp salt, and ½ tsp black pepper. Mix well.
- In another shallow dish, beat 2 large eggs with 1 tbsp Dijon mustard (if using) until combined.
- Tip: Use a wide dish for easy dredging. If panko is unavailable, regular breadcrumbs work but may be less crispy. Stir the breadcrumb mixture to ensure even seasoning.
Step 4: Coat the Pork Chops
- Remove the pork chops from the slow cooker and pat dry with paper towels to remove excess moisture. Let them cool slightly for easier handling.
- Dip each pork chop into the egg mixture, ensuring full coverage, then dredge in the Parmesan-breadcrumb mixture, pressing lightly to adhere the coating.
- Tip: If the pork is too wet, dust lightly with flour before dipping in the egg to help the coating stick. For a thicker crust, double-coat by repeating the egg and breadcrumb steps.
Step 5: Crisp the Coating
- Option 1: Oven (preferred for crispy, golden finish):
- Place the coated pork chops on the prepared baking sheet. Lightly spray with cooking spray or drizzle with 1 tsp olive oil for extra crispiness.
- Bake at 400°F (200°C) for 8-12 minutes, flipping halfway through, until the crust is golden brown and crispy. Ensure the pork remains at 145°F (63°C) internally (it should already be cooked).
- Option 2: Skillet (for stovetop crisping):
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the coated pork chops and cook for 3-4 minutes per side until the crust is golden and crispy.
- Check the internal temperature to ensure it stays at 145°F (63°C).
- Option 3: Slow Cooker Finish (for a softer texture):
- Return the coated pork chops to the slow cooker, placing them in a single layer. Cook on high for 15-20 minutes to set the coating. The crust will be softer, not crispy, but still flavorful.
- Tip: For oven or skillet methods, watch closely to avoid burning the Parmesan. Keep cooked pork chops warm in a 200°F (93°C) oven while finishing others. The oven method is closest to the original recipe’s texture.
Step 6: Serve
- Let the pork chops rest for 3-5 minutes to allow the juices to settle and the crust to set.
- Garnish with chopped fresh parsley for a vibrant, fresh finish and serve with lemon wedges for a bright, zesty flavor.
- Pair with sides like roasted vegetables, mashed potatoes, or a green salad for a complete meal.
- Tip: Squeeze lemon juice over the pork chops just before eating to enhance the flavors. Slice the chops for a prettier presentation if desired.
Assembly: Serving Your Slow Cooker Parmesan Crusted Pork Chops
Now it’s time to present this crispy, cheesy dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Parmesan Crusted Pork Chops:
- Serve the Pork Chops: Place each pork chop on a plate, showcasing the golden Parmesan crust. Slice into strips or serve whole for a striking presentation.
- Garnish: Sprinkle with chopped fresh parsley for a pop of color and freshness. Serve with a lemon wedge on the side for squeezing.
- Presentation Tip: Use white or rustic plates to highlight the golden crust and vibrant parsley. A parsley sprig or a drizzle of olive oil makes it Instagram-worthy.
- Optional Sides: Pair with classic sides like garlic mashed potatoes, sautéed green beans, or a Caesar salad to complement the rich flavors. Serve with iced tea, sparkling water, or a crisp white wine (like Chardonnay) for a complete meal.
- Optional Add-Ins: Offer extra Parmesan, a drizzle of balsamic glaze, or a side of marinara sauce for dipping to customize the experience.
Pro Tip: Serve family-style by arranging the pork chops on a large platter with a spatula, alongside a bowl of parsley and extra lemon wedges, letting everyone help themselves—it’s a warm, communal way to enjoy this crispy dish, perfect for gatherings or dinners!
Storage and Make-Ahead Tips
Slow Cooker Parmesan Crusted Pork Chops are best enjoyed fresh for maximum crunch and juiciness, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Let the pork chops cool, then store in an airtight container in the fridge for up to 3 days. Store garnishes separately to maintain freshness.
- Reheat in a 350°F (175°C) oven for 8-10 minutes or an air fryer at 375°F (190°C) for 5-7 minutes to restore some crispiness. Avoid microwaving to prevent a soggy crust.
- Make-Ahead Tips:
- Pork Chops: Season the pork chops up to 24 hours ahead and refrigerate in a sealed bag. Slow-cook when ready.
- Crust: Prepare the Parmesan-breadcrumb mixture up to 3 days ahead and store in an airtight container. Bread the pork chops after slow cooking for the best texture.
- Freezing: Freeze slow-cooked (unbreaded) pork chops for up to 2 months in an airtight container. Thaw in the fridge, then bread and crisp as directed. Avoid freezing breaded pork chops, as the crust may lose texture.
- Garnishes: Prep parsley just before serving to keep it vibrant. Store extra Parmesan in the fridge for up to a week.
Tip: Use leftovers in sandwiches with lettuce and mayo, as a topping for salads with ranch dressing, or chopped in a pasta dish with marinara for a quick, flavorful meal.
Recipe Variations
Slow Cooker Parmesan Crusted Pork Chops is highly versatile—here are some fun ways to mix it up:
- Spicy Parmesan Chops: Add ½ tsp red pepper flakes or cayenne to the breadcrumb mixture for a spicy kick.
- Herb-Infused: Mix 1 tsp fresh rosemary or thyme into the breadcrumb mixture for an herby twist.
- Gluten-Free: Use gluten-free panko or breadcrumbs and ensure all seasonings are gluten-free (most are, but check labels).
- Cheesy Deluxe: Add ¼ cup grated mozzarella to the breadcrumb mixture for an extra melty, cheesy crust.
- Lemon-Herb: Add 1 tsp lemon zest to the breadcrumb mixture and double the lemon wedges for a brighter, citrusy flavor.
- Low-Carb: Replace breadcrumbs with crushed pork rinds or almond flour for a keto-friendly crust.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Parmesan Crusted Pork Chops that’ll bring crispy, cheesy goodness to your table! This dish is all about tender pork chops slow-cooked to perfection, coated in a golden Parmesan-panko crust, and finished with a quick crisp for restaurant-quality texture. Whether you’re serving it for a quick weeknight dinner, a special date night, or a family gathering, it’s sure to impress with its savory, gourmet flair. So grab your slow cooker, season those chops, and let the kitchen fill with the irresistible aroma of Parmesan and herbs. Play with variations, pair with your favorite sides, and enjoy every crunchy, juicy bite. Happy cooking!
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Crispy Parmesan Crusted Pork Chops Recipe
Description
Craving a restaurant-quality dish that’s crispy, cheesy, and bursting with savory flavor? Look no further than Slow Cooker Parmesan Crusted Pork Chops! This delightful recipe features tender boneless pork chops slow-cooked to juicy perfection, then coated in a crispy Parmesan-panko crust seasoned with garlic, oregano, and onion powder. A quick oven or skillet step ensures the golden, crunchy exterior that makes this dish a standout.
Ingredients
For the Pork Chops
-
Boneless Pork Chops (4, about 1 inch thick, ~1.5 lbs total): Tender and lean, the star of the dish.
-
Substitution: Bone-in pork chops (adjust cooking time), chicken breasts, or thick tofu slices for vegetarian.
-
-
Olive Oil or Cooking Spray (1-2 tbsp): Used for searing or crisping the crust.
-
Substitution: Vegetable oil, avocado oil, or butter.
-
For the Seasoning and Slow Cooking
-
Garlic Powder (½ tsp): Adds savory warmth to the pork.
-
Substitution: 1 fresh garlic clove, minced, or ¼ tsp garlic salt (reduce added salt).
-
-
Onion Powder (½ tsp): Provides subtle, sweet depth.
-
Substitution: ¼ cup finely diced onion or ½ tsp dried minced onion.
-
-
Salt (¼ tsp): Enhances the pork’s flavor.
-
Substitution: Sea salt or low-sodium options.
-
-
Black Pepper (¼ tsp): Adds mild heat.
-
Substitution: White pepper or a pinch of cayenne for extra spice.
-
For the Parmesan Crust
-
Grated Parmesan Cheese (1 cup): Creates a nutty, cheesy coating.
-
Substitution: Pecorino Romano, nutritional yeast, or vegan Parmesan.
-
-
Breadcrumbs (1 cup, preferably panko): Adds crispy texture.
-
Substitution: Gluten-free panko, crushed cornflakes, or almond flour for low-carb.
-
-
Garlic Powder (1 tsp): Enhances the crust’s savory flavor.
-
Substitution: 2 fresh garlic cloves, minced, or ½ tsp garlic salt (reduce added salt).
-
-
Onion Powder (1 tsp): Adds depth to the crust.
-
Substitution: ½ tsp dried minced onion or omit.
-
-
Dried Oregano (1 tsp): Brings classic Italian herb flavor.
-
Substitution: Dried basil, thyme, or Italian seasoning.
-
-
Salt (½ tsp): Enhances crust flavor.
-
Substitution: Sea salt or omit for low-sodium diets.
-
-
Black Pepper (½ tsp): Adds mild heat to the crust.
-
Substitution: White pepper or red pepper flakes for spice.
-
-
Large Eggs (2): Binds the crust to the pork.
-
Substitution: Aquafaba or flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan.
-
-
Dijon Mustard (1 tbsp, optional): Adds tangy depth to the egg wash.
-
Substitution: Yellow mustard, mayonnaise, or omit.
-
For Garnish and Serving
-
Fresh Parsley (chopped): Adds vibrant color and freshness.
-
Substitution: Chives, basil, or no garnish.
-
-
Lemon Wedges: Provides a fresh, bright finish.
-
Substitution: Lime wedges or a drizzle of balsamic glaze.
-
Why They’re Important: Pork chops provide a tender, protein-packed base, while the Parmesan-panko crust delivers the crispy, cheesy texture. Garlic, onion powder, and oregano add savory depth, and the egg wash ensures the crust adheres perfectly. Parsley and lemon wedges elevate the dish with a fresh, polished finish.
Instructions
Step 1: Prepare the Pork Chops
-
Pat 4 boneless pork chops (about 1 inch thick) dry with paper towels. Season both sides with ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp black pepper.
-
Optional Sear: In a large skillet over medium-high heat, heat 1 tbsp olive oil or spray with cooking spray. Sear the pork chops for 2-3 minutes per side until lightly golden (not fully cooked). Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be delicious.)
-
Tip: Searing enhances flavor and mimics the original recipe’s crust but isn’t essential for the slow cooker. Pat the chops dry for better browning if searing.
-
Step 2: Slow Cook the Pork Chops
-
Place the pork chops (seared or raw) in the slow cooker in a single layer. Add ¼ cup chicken broth or water to keep them moist during cooking.
-
Cover and cook on low for 4-6 hours or high for 2-3 hours, until the pork is tender and reaches an internal temperature of 145°F (63°C).
-
Tip: Check at the lower end of the time range to avoid overcooking. The pork should be juicy but hold its shape for breading. Reserve any slow cooker liquid for another use (e.g., gravy or soup).
-
Step 3: Prepare the Parmesan Crust
-
About 20 minutes before the pork is done, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat (if using the oven method).
-
In a shallow dish, combine 1 cup grated Parmesan cheese, 1 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp salt, and ½ tsp black pepper. Mix well.
-
In another shallow dish, beat 2 large eggs with 1 tbsp Dijon mustard (if using) until combined.
-
Tip: Use a wide dish for easy dredging. If panko is unavailable, regular breadcrumbs work but may be less crispy. Stir the breadcrumb mixture to ensure even seasoning.
-
Step 4: Coat the Pork Chops
-
Remove the pork chops from the slow cooker and pat dry with paper towels to remove excess moisture. Let them cool slightly for easier handling.
-
Dip each pork chop into the egg mixture, ensuring full coverage, then dredge in the Parmesan-breadcrumb mixture, pressing lightly to adhere the coating.
-
Tip: If the pork is too wet, dust lightly with flour before dipping in the egg to help the coating stick. For a thicker crust, double-coat by repeating the egg and breadcrumb steps.
-
Step 5: Crisp the Coating
-
Option 1: Oven (preferred for crispy, golden finish):
-
Place the coated pork chops on the prepared baking sheet. Lightly spray with cooking spray or drizzle with 1 tsp olive oil for extra crispiness.
-
Bake at 400°F (200°C) for 8-12 minutes, flipping halfway through, until the crust is golden brown and crispy. Ensure the pork remains at 145°F (63°C) internally (it should already be cooked).
-
-
Option 2: Skillet (for stovetop crisping):
-
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the coated pork chops and cook for 3-4 minutes per side until the crust is golden and crispy.
-
Check the internal temperature to ensure it stays at 145°F (63°C).
-
-
Option 3: Slow Cooker Finish (for a softer texture):
-
Return the coated pork chops to the slow cooker, placing them in a single layer. Cook on high for 15-20 minutes to set the coating. The crust will be softer, not crispy, but still flavorful.
-
Tip: For oven or skillet methods, watch closely to avoid burning the Parmesan. Keep cooked pork chops warm in a 200°F (93°C) oven while finishing others. The oven method is closest to the original recipe’s texture.
-
Step 6: Serve
-
Let the pork chops rest for 3-5 minutes to allow the juices to settle and the crust to set.
-
Garnish with chopped fresh parsley for a vibrant, fresh finish and serve with lemon wedges for a bright, zesty flavor.
-
Pair with sides like roasted vegetables, mashed potatoes, or a green salad for a complete meal.
-
Tip: Squeeze lemon juice over the pork chops just before eating to enhance the flavors. Slice the chops for a prettier presentation if desired.
-
FAQs
Q: Can I use bone-in pork chops instead of boneless?
A: Yes! Bone-in pork chops work well but may need an extra 30-60 minutes in the slow cooker. Ensure they reach 145°F (63°C) internally. Trim excess fat to avoid greasiness.
Q: Can I skip the Dijon mustard in the egg wash?
A: Yes! The mustard adds tangy depth but is optional. The egg wash will still bind the crust effectively without it.
Q: Is this recipe gluten-free?
A: It can be! Use gluten-free panko or breadcrumbs and ensure all seasonings are gluten-free (most are, but check labels). All other ingredients are naturally gluten-free.
Q: Can I make this on the stovetop/oven like the original recipe?
A: Yes! Follow the original instructions: coat the pork chops, sear in a skillet for 4-5 minutes per side, and bake at 400°F (200°C) for 5-10 minutes until 145°F (63°C) internally.
Q: Can I freeze leftovers?
A: Freeze slow-cooked (unbreaded) pork chops for up to 2 months in an airtight container. Thaw in the fridge, then bread and crisp before serving. Avoid freezing breaded chops to preserve the crust’s texture.
Q: What’s the best way to serve this for a crowd?
A: Serve the pork chops warm on a large platter with a spatula, alongside a bowl of parsley and extra lemon wedges. Let guests serve themselves with sides like roasted veggies or salad for a cozy, communal meal perfect for gatherings.