If you’re craving a dish that’s bursting with flavor and has just the right balance of crispy texture and zesty creaminess, this Breaded Pork Chops with Lemon-Parsley Mayonnaise Recipe is your new go-to. Imagine tender pork chops coated in a crunchy, herby crust paired with a bright, tangy sauce made from fresh lemon and parsley—each bite feels like a celebration on your plate. Whether you’re cooking for a family dinner or a special occasion, this recipe brings together simple ingredients into a dish that’s both comforting and delightfully fresh.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward but thoughtfully chosen ingredients. Each one plays a crucial role in creating that perfect harmony of taste, texture, and eye-catching color you’ll love on your plate.
- White sandwich bread: Using hearty bread gives the pork chops a crispy, golden crust without overpowering the flavors.
- Shallot and garlic: Minced finely to add subtle sweetness and aroma that wakes up the palate.
- Vegetable oil: Essential for frying, it helps achieve that irresistible crispiness on every chop.
- Kosher salt and pepper: The classic seasoning that enhances all other flavors.
- Parmesan cheese: Adds a salty, nutty depth to the breading, making it extra flavorful.
- Fresh thyme and parsley: These herbs brighten the dish with earthiness and freshness.
- Mayonnaise: The creamy base of the lemon-parsley sauce, giving a cool contrast to the warm, crispy chops.
- Dijon mustard: Provides a bit of tang and complexity in the sauce, cutting through the richness.
- Lemon zest and juice: The star flavor that lifts everything with its citrusy punch.
- All-purpose flour: Helps create a perfect base for the breading to stick on the pork chops.
- Boneless center-cut pork chops: Thick and lean cuts ensure juicy meat inside the crispy coating.
How to Make Breaded Pork Chops with Lemon-Parsley Mayonnaise Recipe
Step 1: Prepare the Bread Crumbs
Start by taking your hearty white sandwich bread and turning it into fine crumbs. Toasting the bread slightly before pulsing it in a food processor is a neat trick to bring out a golden color and deeper flavor in the crust. Then, mix the crumbs with minced shallots, garlic, freshly grated Parmesan, thyme, parsley, salt, and pepper to create an aromatic and flavorful coating that clings to the pork.
Step 2: Make the Lemon-Parsley Mayonnaise
While the breadcrumbs mingle, whip up the zesty sauce that will take your pork chops to the next level. Combine mayonnaise with fresh lemon zest and juice, Dijon mustard, minced parsley, and a pinch of salt. This sauce is creamy but bright, offering a refreshing complement to the richness of the chops. It’s so good, you might want to double the batch!
Step 3: Prepare the Pork Chops
Pat your pork chops dry and season lightly with salt and pepper. Dust each chop softly with all-purpose flour — this little step ensures the breading sticks beautifully. Then press the pork chops into the breadcrumb mixture, coating evenly on all sides for maximum crunch and flavor.
Step 4: Cook to Perfection
Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking. Carefully lay in the breaded pork chops and cook for about 5-7 minutes on each side, or until the crust is a stunning golden brown and the pork reaches an internal temperature of 145°F. Rest your chops a few minutes before serving to lock in those juices.
How to Serve Breaded Pork Chops with Lemon-Parsley Mayonnaise Recipe
Garnishes
Simple garnishes like thin lemon slices, a sprinkle of fresh parsley, or even a light dusting of Parmesan over the top add visual appeal and a burst of complementary flavors. These touches remind you that attention to detail makes every meal feel special.
Side Dishes
Because this dish features bright and rich flavors, it pairs wonderfully with light, fresh sides. Think a crisp green salad dressed in vinaigrette, roasted seasonal vegetables, or creamy mashed potatoes that soak up the luscious lemon-parsley mayo. Even a tangy coleslaw or quinoa salad would be delightful companions.
Creative Ways to Present
If you want to impress your guests, serve these pork chops sliced on a platter with a drizzle of the lemon-parsley mayonnaise over the top and scattered fresh herbs. Or stack the chops with a side of grilled lemon wedges and a small bowl of sauce for dipping—both visually inviting and easy for everyone to enjoy.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the pork chops in an airtight container in the refrigerator for up to three days. To keep the breading crispier, place a paper towel underneath to absorb moisture.
Freezing
You can freeze cooked pork chops, but to preserve texture best, wrap each chop tightly in plastic wrap and aluminum foil. Freeze for up to two months. The lemon-parsley mayonnaise is best made fresh, but you can store any extra sauce in a sealed container in the fridge for a few days.
Reheating
Reheat leftover chops in a preheated oven at 350°F for about 10-15 minutes. This method helps maintain the crispiness of the breading better than microwaving. Serve with freshly made lemon-parsley mayonnaise or the reserved sauce to revive that bright citrus flavor.
FAQs
Can I use bone-in pork chops for this recipe?
Absolutely! Bone-in chops add extra flavor and moisture, but you might need to cook them a little longer. Just be sure to adjust your cooking time so the meat is fully cooked and tender.
What if I don’t have fresh herbs?
Fresh parsley and thyme truly brighten this recipe, but if you only have dried herbs, use about one-third the amount. Dried herbs are more concentrated, so a little goes a long way.
Is there a substitute for mayonnaise in the lemon-parsley sauce?
You can swap mayonnaise for Greek yogurt for a lighter, tangy alternative. It’ll still blend beautifully with lemon and parsley, though the texture will be slightly different.
How do I ensure the breading sticks well to the pork chops?
Pat your pork chops dry and dust them lightly with flour before pressing into the breadcrumb mixture. This step creates a base that helps the breading cling tightly during cooking.
Can I bake the breaded pork chops instead of frying?
Yes! For a healthier twist, bake at 400°F on a wire rack over a baking sheet for about 20-25 minutes, flipping halfway. This gives you that crispy crust without the extra oil.
Final Thoughts
I can’t recommend this Breaded Pork Chops with Lemon-Parsley Mayonnaise Recipe enough for your next dinner. It’s that perfect blend of crunchy, juicy, and bright that feels both indulgent and fresh. Once you try it, I bet it’ll become one of your favorite ways to enjoy pork chops just as it is for me. So gather your ingredients and dive in—you’re in for a delicious treat!
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Breaded Pork Chops with Lemon-Parsley Mayonnaise Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings (4 pork chops)
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Breaded Pork Chops recipe features juicy, tender pork chops coated with a flavorful herb and Parmesan breadcrumb crust, pan-fried to a golden perfection. Enhanced with a bright lemony Dijon mayonnaise sauce, this dish is perfect for a comforting yet elegant meal served family-style.
Ingredients
Breaded Pork Chops
- 4 slices hearty white sandwich bread
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp freshly grated Parmesan cheese
- ½ tsp minced fresh thyme leaves
- 2 tbsp minced fresh parsley leaves
- ¼ cup all-purpose flour (unbleached)
- 4 center-cut boneless pork chops (6–8 ounces each, ¾-1-inch thick, fat removed)
Mayonnaise Sauce
- â…“ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp grated lemon zest (from ½ lemon)
- 2 tbsp lemon juice (from 1 lemon)
Instructions
- Prepare the Breadcrumb Mixture: Toast the white sandwich bread slices until dry and crispy, then pulse them in a food processor until coarse crumbs form. Transfer to a bowl and mix in minced shallot, garlic, Parmesan cheese, fresh thyme, parsley, salt, and pepper to create a flavorful breadcrumb coating.
- Make the Lemon-Dijon Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, grated lemon zest, and fresh lemon juice until smooth. Set aside for serving alongside the pork chops.
- Prepare Pork Chops: Pat the pork chops dry with paper towels. Lightly season both sides with kosher salt and freshly ground black pepper. Dredge each chop in all-purpose flour, shaking off excess, then press them thoroughly into the breadcrumb mixture to form an even crust.
- Cook the Pork Chops: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded pork chops and cook for about 5-6 minutes per side, or until golden brown crust forms and the internal temperature reaches 145°F (63°C). Avoid overcrowding the pan; cook in batches if needed.
- Rest and Serve: Transfer the cooked pork chops to a plate and let them rest for 5 minutes to retain juiciness. Serve warm with the prepared lemon-Dijon mayonnaise sauce on the side for dipping or spreading.
Notes
- For best results, use fresh herbs and freshly grated Parmesan for maximum flavor.
- Make sure to pat the pork chops dry before dredging to help the breading stick better.
- Use a thermometer to check the pork’s internal temperature to prevent overcooking.
- Can be paired with simple sides like roasted vegetables or a crisp green salad.
