|Baked Parmesan Panko Pork Chops|
These delicious crispy pork chops are baked and not fried although you could fry them in canola oil in a non-stick skillet if you wanted. I just put a thin coat of oil on the baking sheet and then just mist the tops of them with an oil sprayer so there is very little added fat. I also use lean boneless center loin chops for this recipe. We often serve them with whole wheat pasta tossed with a favorite pesto.
These are also very good with your favorite Marinara or Puttanesca sauce over the top too. Find an easy Puttanesca sauce recipe here.
- 6 center loin pork chops (3/4 inch thick cut)
- ½ cup flour
- 1 egg + 1 tbsp water whisked together (eggwash)
- 1 cup Panko crumbs
- 1/3 cup freshly grated Parmesan cheese
- Salt and pepper to season
Season the pork chops with salt and pepper. Mix the Parmesan with the panko crumbs. Dredge the pork chops in the flour, then dip in the egg wash and finally in the panko crumbs.
Place the chops on a lightly oiled baking sheet and mist or drizzle the tops with a little olive oil.
Bake for about 35 minutes in a preheated 375 degree F oven. I like to flip them over half way through the cooking time.
Use a meat thermometer to check that the center of the pork hops has reached 145 degrees F. Let the chops rest for 5 minutes before serving.
|Crispy Baked Parmesan Panko Pork Chops|