Parmesan Crusted Pork Chops with Buttermilk-Sage Gravy

Parm Crusted Pork Chops with Buttermilk Sage Gravy
It's always a toss up when it comes to a main dish on Christmas Eve. It depends on who's coming over, what we feel like eating and what are the plans for the next day. It changes every year. And I'm okay with that.

These Parmesan Crusted Pork Chops would be perfect, holiday-perfection, comfort food. They are satisfying, easy to make, but make you feel like you are eatin' fancy. And once you learn how to cook pork chops, yours will never be dried out again.  Ever.

Parm Crusted Pork Chops with Buttermilk Sage Gravy
I was dying to use my new OXO 3-Ply Stainless Steel Pro 10 inch Covered Skillet, isn't it gorgeous? There is just something about a new, shiny pan and all the possibilities it holds. Gets me every time. And it's no secret that OXO is one of my absolute favorite brands and they continue to impress me with each new item.

When OXO emailed and said they were unveiling a new cookware line, I was ecstatic to give it a test drive. The pan they sent me is exceptional.

"It features the elegance and durability of stainless steel with the superior heat conductivity of aluminum. Each piece offers a thoughtful design, from 3-Ply construction and stay-cool stainless steel handles to drip-free pouring edges and round bottoms that facilitate stirring. The professional-grade materials ensure high-quality cooking performance and have a lifetime warranty. Clear, tempered glass lids make it easy to check the progress of your dish without lifting the lid. The durable, all-metal construction is perfect for all stovetops, including induction, and can move directly from the stovetop to oven or the broiler (safe up to 430°F/220°C)."

OXO does not make bad stuff, I swear I love every thing they do. This pan is even featured in a set, an even better value. Perfect holiday gift if you ask me.

Parm Crusted Pork Chops with Buttermilk Sage Gravy
Now for these chops. I trimmed them of fat as much as possible and seasoned them well with salt and pepper.

Parm Crusted Pork Chops with Buttermilk Sage Gravy
A blend of panko, Parmesan-Reggiano cheese (it's more flavorful than just Parmesan) lemon zest and a few other things makes for a nice little crust.

Parm Crusted Pork Chops with Buttermilk Sage Gravy 1
Since my pork chops were big, I browned them in batches, two at a time. I finished cooking them in the oven, on a rimmed baking tray. They all fit this way. And I was able to take advantage of the concentrated flavor left over in the pan to make my simple gravy.

Parm Crusted Pork Chops with Buttermilk Sage Gravy
Now, here is the secret to making the perfect pork must use a meat thermometer that stays in the oven and lets you know when the chops have reached temperature. Don't try and guess! I never cook meat by time, only temperature.

I can never understand why everyone spends so much money on meat, but will not invest in a simple digital thermometer. It's a must to make these chops.I love mine and it will change you're cooking dramatically. 

Parm Crusted Pork Chops with Buttermilk Sage Gravy
Before I place the chops in the oven, I slide the thermometer into the side and all the way into the middle of the pork chop. Make sure all pork chops are the same size for even cooking.

Parm Crusted Pork Chops with Buttermilk Sage Gravy x
When they come out of the oven, you will have perfection.

Parm Crusted Pork Chops with Buttermilk Sage Gravy
Then you will douse them with gravy and live happily ever after. The end.

Print Recipe

Parmesan Crusted Pork Chops with Buttermilk-Sage Gravy

Recipe from: Created by Cathy Pollak for | Serves: 4


  • 4 (about 2-1/2 lbs) bone-in pork chops, 3/4" thick, trimmed of fat
  • salt and pepper
  • 2 large egg whites
  • 2 teaspoons cornstarch
  • juice of one lemon
  • 1-1/4 cups panko breadcrumbs
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 1-1/2 Tablespoons freeze dried parsley
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon finely ground black pepper
  • zest of one lemon
  • vegetable oil


  • 1 large shallot, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup full fat buttermilk
  • 1/2 cup chicken stock or broth
  • 1 teaspoon apple cider vinegar
  • 4 Tablespoons cold butter
  • 2 teaspoons finely chopped fresh sage (dried use 1 teaspoon)
  • 1/2 teaspoon white pepper


  • Preheat oven to 425 degrees F.
  • Pat pork chops dry and season well with salt and pepper.
  • In a flat bowl, blend with a fork, egg whites, cornstarch and lemon juice; set aside.
  • In another bowl, combine panko, cheese, parsley, salt, pepper and zest. Crust pork chops by dipping both sides of chops into egg white mixture. Transfer pork to the crumb dish and do the same on both sides. Place pork on a rack and let the crust air-dry for 30 minutes.
  • Heat oil in a large skillet over medium-low (depending on the size of your chops, you might have to do this in two batches). You do not want the pan too hot so the crumbs do not burn. You are only browning slightly here on each side. When it's time to turn the pork chops, use a spatula and carefully turn them over. Repeat if you are doing in batches. When browned on both sides, place the chops on a large, rimmed baking sheet covered in aluminum foil and misted with cooking spray. Insert thermometer into the side of the pork chop and push in as far as it will go into the middle of the chop. Make sure thermometer is not coming out the bottom of the chop. Set thermometer to alarm at 142 degrees F and place in oven. When done, remove from oven, slightly tent with foil and let rest for 15 minutes.
  • Meanwhile, in the same skillet you cooked the pork chops in, wipe out any burned breadcrumbs (if any) and any excess of oil. You want a little bit of oil leftover to saute the shallots.
  • Add shallots to the pan and saute until softened, about 2 minutes over medium heat. Add wine and deglaze the pan of any browned bits. Add buttermilk, stock and vinegar, simmer until reduced by half, about 8 minutes. Stir occasionally. Whisk in cold butter 1 Tablespoon at a time. Do not add more until each Tablespoon is melted. Remove from heat and add sage and white pepper.
  • Serve pork chops with a drizzle of gravy.
  • Note: If by any chance you have your pan heat too high and you lose some of your crust when flipping your pork chops, don't panic. Mix some of your leftover breadcrumbs with a little bit of oil and sprinkle them over the top of the chops before placing in the oven. They will come out perfect. Or you could just do this to add more crust per your liking.

One Year Ago: Cheesy Brown Butter-Buttermilk Mashed Potatoes
Two Years Ago: Holiday Peanut Butter Filled Pretzels
Five Years Ago: Bread and Sausage Stuffing with Cranberries
Six Years Ago: Butternut Squash Pasta Sauce

Other Parmesan Crusted Pork Chop Recipes you might enjoy:
Italian Panko and Parmesan Crusted Pork Chops
Parmesan Crusted Pork Chops
Buttermilk Soaked Baked Parmesan Pork Chops
Herb and Parmesan Crusted Pork Chops

Disclosure: OXO provided me with the skillet for this post and will provided the skillet for the giveaway. Please support this wonderful brand, who makes awesome stuff in any way you can. I only partner with brands I absolutely feel are the best at what they do. As always opinions are 100% my own. This post also contains affiliate links.

Post a Comment

16 Comments and 4 Replies

  1. Starla 1

    I always appreciate the step-by-step photos.

  2. Renee Garland 2

    Love to try new recipes. Pork chops look scrumptious.

  3. Pam 3

    The pork chops look delicious – I am loving the gravy!!! YUM.

  4. jodi 5

    I’m sending this link to my son. I know he’ll love it! Hope all is well friend.

  5. Ursula 7

    Am going to try this recipe, looks interesting & very good. Love your recipe and directions. It’s almowst like being in your kitchen & watching you cook.

  6. Susan Steinick 9

    Love your recipes. Post many of th to Pinterest for future use.

  7. joel timmons 10

    Love this. Recipe

  8. Margi 11

    I have two thermometers and use them for many things but never, not once, thought about using them for pork chops. Great idea and great food, that’s why I keep coming back.

  9. I am make this recipe. Looks Yummy :)

  10. Shelly Michals 13

    I would love this!

  11. Vicky 14

    I made this recipe for dinner tonight – DELICIOUS!!!!

  12. Kathleen 15

    It’s ten o’clock at night…the photo of this pork chop recipe is making me hungry. “Pick me, pick me,”

  13. Pat Roman 16

    oarm crusted pork chops look great have to try

  14. Stephanie 17

    just made these and…….YUMMY!

  15. Gladys 19

    I really enjoy reading recipes. It’s my favorite kind of book. All of yours sound really yummy.

  16. Linda 20

    Oh my goodness, these look so very yummy. I’ve never met a meat that I didn’t like, swims, hops, jumps, runs, crawls or ambles. Thanks for sharing. I am always looking for new ways to cook pork chops, they can become tough so quickly. I always have buttermilk, but we use the non-fat. Why would this not work? Maybe add a little 1/2 ‘n 1/2?


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