‘Dinner Win’: Just 5 ingredients. I cook this nonstop during New Year meal prep.

Parmesan crusted pork chops are one of those weeknight heroes that feel a little bit fancy without asking much of you in return. This version keeps things low carb and uses just five ingredients, so it’s perfect for busy evenings when you still want to put something homemade and comforting on the table. The idea of coating meat in cheese instead of breadcrumbs has roots in classic Italian cooking, where Parmesan is used to add a salty, nutty crust. Here, that golden, cheesy layer gives the pork chops a delicious crunch while keeping them juicy inside. It’s the kind of dish that makes the whole house smell amazing and gets everyone wandering into the kitchen asking, “When’s dinner?”

These pork chops pair really nicely with simple, low-carb sides that soak up some of the flavor. I like to serve them with roasted broccoli or green beans tossed in olive oil, salt, and pepper, or a big side salad with a tangy vinaigrette to balance out the richness of the cheese. Cauliflower mash or garlic sautéed zucchini also make a cozy, comforting plate without adding extra carbs. If you have a mixed crowd at the table, you can set out a pot of buttered egg noodles or roasted potatoes for the kids or carb-lovers, while you stick with the veggies—everyone feels like they’re getting a full, satisfying meal.

Servings: 4 servings

4 boneless pork chops, about 1-inch thick

Pat the pork chops dry with paper towels and set them on a plate. This helps the Parmesan stick better and gives you a nicer crust.

In a shallow bowl or plate, mix together the grated Parmesan cheese, garlic powder, and Italian seasoning. Use a fork to break up any clumps so the mixture is even.

Press each pork chop firmly into the Parmesan mixture, coating both sides and the edges. Really press the cheese onto the meat so it forms a good layer. Set the coated chops aside on a clean plate.

Heat the olive oil in a large skillet over medium heat. When the oil is hot and shimmery, gently lay the pork chops in the pan, making sure they’re not crowded.

Cook the pork chops for about 4–5 minutes on the first side, without moving them, until the bottom is golden brown and the crust is set. Carefully flip each chop with a spatula or tongs.

Cook the second side for another 4–6 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C). If the crust is browning too quickly, lower the heat slightly and continue cooking until done.