Description

Craving a savory, crispy dish that’s perfect for a family dinner or a special Valentine’s Day meal? Slow Cooker Crispy Parmesan Crusted Pork Chops are your answer! Adapted from the original stovetop and oven recipe, this slow cooker version features tender boneless pork chops coated in a flavorful Parmesan-panko crust, seared for crispiness, slow-cooked in a light broth for juiciness, and optionally finished in the oven for extra crunch.

Ingredients

- - Boneless Pork Chops (4, about 1 inch thick, ~1.5 lbs total):
    - Why it’s important: Provides a tender, lean protein base that pairs well with the crispy coating.
    - Substitutions: Bone-in pork chops (same cooking time, trim excess fat), chicken breasts (same thickness), or tofu for vegetarian (cook 3–4 hours on low, pressed and seared).
  - Grated Parmesan Cheese (1 cup):
    - Why it’s important: Adds nutty, savory flavor and crispiness to the coating.
    - Substitutions: Pecorino Romano, Asiago, or nutritional yeast for vegan.
  - Breadcrumbs (1 cup, preferably panko):
    - Why it’s important: Creates a light, crispy coating for the pork chops.
    - Substitutions: Gluten-free panko, crushed cornflakes, or regular breadcrumbs (less crunchy).
  - Garlic Powder (1 tsp):
    - Why it’s important: Infuses the coating with savory, aromatic flavor.
    - Substitutions: 2 minced garlic cloves (mixed into egg wash) or ½ tsp garlic paste.
  - Onion Powder (1 tsp):
    - Why it’s important: Adds subtle, sweet onion flavor to the coating.
    - Substitutions: ¼ cup finely diced onion (mixed into filling) or ½ tsp onion flakes.
  - Dried Oregano (1 tsp):
    - Why it’s important: Provides earthy, herbaceous flavor to complement the Parmesan.
    - Substitutions: Dried thyme, Italian seasoning, or dried basil.
  - Salt (½ tsp):
    - Why it’s important: Enhances the flavors of the pork and coating.
    - Substitutions: Sea salt or kosher salt.
  - Black Pepper (½ tsp):
    - Why it’s important: Adds mild heat and depth to the coating.
    - Substitutions: White pepper or a pinch of cayenne for extra spice.
  - Large Eggs (2):
    - Why it’s important: Helps the breadcrumb mixture adhere to the pork chops.
    - Substitutions: Buttermilk or plant-based milk with 1 tbsp flaxseed for vegan.
  - Dijon Mustard (1 tbsp, optional):
    - Why it’s important: Adds tangy depth to the egg wash for extra flavor.
    - Substitutions: Yellow mustard, horseradish sauce, or omit.
  - Olive Oil (2 tbsp, for searing):
    - Why it’s important: Used for searing to create a golden, crispy crust.
    - Substitutions: Vegetable oil, avocado oil, or cooking spray.
  - Fresh Parsley (2 tbsp, chopped, for garnish):
    - Why it’s important: Adds a fresh, vibrant finish and pop of color.
    - Substitutions: Chives, cilantro, or omit.
  - Lemon Wedges (4, for serving):
    - Why it’s important: Provides a bright, tangy contrast to the rich pork and coating.
    - Substitutions: Lime wedges or a splash of white wine vinegar.

Additional for Slow Cooker:

- - Chicken or Vegetable Broth (¼ cup):
    - Why it’s important: Keeps the pork chops moist during slow cooking without softening the crust.
    - Substitutions: Water or white wine for added flavor.

Tip: Use freshly grated Parmesan for better texture, and choose panko breadcrumbs for maximum crispiness. Pat pork chops dry to ensure the coating sticks well.

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Instructions

Step 1: Prepare the Breading Station

Pat 4 boneless pork chops dry with paper towels to ensure the coating adheres.
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 bowl, beat 2 large eggs with 1 tbsp Dijon mustard (if using) until fully combined.
Tip: Press the breadcrumb mixture firmly onto the pork for a thicker, crispier coating, and work in batches to keep the breading dry.

Step 2: Bread and Sear the Pork Chops

Dip each pork chop into the egg mixture, ensuring full coverage, then dredge in the Parmesan-breadcrumb mixture, pressing lightly to adhere the coating.
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Sear the breaded pork chops for 4–5 minutes per side until golden brown but not fully cooked through (the slow cooker will finish cooking).
Transfer the seared pork chops to a plate and set aside.
Tip: Sear in batches to avoid overcrowding, which can prevent browning and make the coating soggy.

Step 3: Assemble in the Slow Cooker

Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
Place the seared pork chops in a single layer in the slow cooker.
Pour ¼ cup chicken or vegetable broth around (not over) the pork chops to maintain moisture without softening the crispy coating.
Tip: Elevate the pork chops slightly on a small rack or crumpled foil balls to keep the coating crisp, if desired.

Step 4: Cook

Cover and cook on low for 4–5 hours or high for 2–3 hours, until the pork chops are fully cooked (145°F/63°C internally) and tender.
Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
Tip: Avoid lifting the lid during cooking to maintain consistent heat and prevent moisture buildup.

Step 5: Crisp (Optional) and Serve

For a crispier coating (mimicking the original recipe), transfer the cooked pork chops to a parchment-lined baking sheet and bake at 400°F (200°C) for 5–7 minutes, or air fry at 375°F (190°C) for 3–5 minutes, until the coating is golden and crunchy.
Let the pork chops rest for 3–5 minutes to retain juices.
Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges for a bright, tangy finish.
Pair with mashed potatoes, roasted asparagus, or a green salad for a complete meal.
Tip: Squeeze lemon juice over the pork chops just before eating to enhance the flavors, and serve on warm plates to keep the dish hot.