Parmesan Pork Chop - Olive Branch Oil & Spice

Parmesan Pork Chop

May 18, 2024

This is a super delicious thin pork chop crusted in parmesan and topped with a tasty salad of arugula, fennel, and caper vinaigrette.


  • 4 thin cut pork chops

  • 1/2 cup parmesan cheese, grated

  • 1/2 cup bread crumbs

  • 2 eggs

  • 1/2 cup flour

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 3 cups arugula

  • 1 fennel bulb, thinly sliced

  • 1 lemon, juiced

  • 1/4 cup + 2 tablespoons Koroneiki Olive Oil (or any varietal)

  • 2 tablespoons capers

  • 1 tablespoon dijon mustard


  1. Heat 2 tablespoons olive oil in a skillet over medium heat. 
  2. Get three shallow dishes. To the first add the flour. To the second add the eggs, salt and pepper and whisk to mix well. To the third add the bread crumbs and parmesan cheese. Dredge the pork chops in the flour, egg, then cheese/bread crumb mixture then add to the skillet. Cook the pork chops for 2 minutes per side until just cooked through. 

  3. Make the salad by mixing the lemon juice, mustard, olive oil and capers together in a small bowl. Toss with arugula and fennel and serve over the pork chop.

Takes 15 minutes

Serves 4

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