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Crispy Parmesan Crusted Pork Chops
Michelle Carter

Crispy Parmesan Crusted Pork Chops

Achieve golden, high-protein perfection with these meat-free Parmesan-crusted tofu chops. A three-step coating ensures a crispy lattice, while a blend of panko and Parmesan adds savory umami depth without heaviness. Ideal for quick weeknight meals and keto-friendly diets.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 (14-oz) package extra firm tofu, pressed and cubed
  • 1 cup panko bread crumbs
  • 1 cup finely grated Parmesan cheese
  • 2 large eggs
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper

Method
 

  1. Press tofu for 15 minutes to remove moisture
  2. Cut tofu into 1-inch thick 'chops' using a knife or mold
  3. Combine panko, Parmesan, garlic powder, paprika, and pepper in a shallow dish
  4. Dip each tofu chop first in egg, then press into the crumb mixture
  5. Heat olive oil in an oven-safe skillet over medium-high heat
  6. Cook chops for 3-4 minutes on each side until golden brown
  7. Transfer to preheated oven (375°F) and bake for 10 minutes

Notes

Use almond flour as panko substitute for gluten-free/keto version
Add 2 tbsp unsweetened plant-based whey or nutritional yeast for extra protein
Let breaded chops rest 5 minutes before cooking for better adhesion
Serve with lemon wedges to enhance flavor