I tend to steer clear of making pork chops. I always feel they come out too dry. But recently I attempted making them in a way my mother-in-law from Japan makes a dish called Tonkatsu—which is deep fried. I haven’t fried food in forever and opted to bake these instead and they came out great! They were not dry at all and had lots of flavor. The kids didn’t complain that the meat was too ‘chewy’ and they even asked for seconds!
For this recipe I followed the one I use to make baked chicken nuggets. Instead of chicken, I subbed pork chops (pounded thin) and baked for a little longer. Voila. Tasty, tender, pork chops. Enjoy!
Baked Parmesan-Panko Crusted Pork Chops
- 5 boneless pork chops, pounded thin
- salt and pepper to taste
- 2 tsp olive oil
- 6 TB whole wheat Italian seasoned breadcrumbs
- 2 TB panko
- 2 TB grated parmesan cheese
- Olive oil spray
- Preheat oven to 425.
- Season pork chops with salt and pepper.
- Put olive oil in a small bowl and mix in the pork chops, making sure to coat the pieces evenly.
- Mix breadcrumbs, panko and parmesan cheese in a bowl. Then transfer to a plate. Place pork chops one at a time on top of breadcrumb coating and press down. Flip over to make sure both sides are coated evenly.
- Place evenly coated pork chops on a baking sheet sprayed with olive oil.
- Bake for 10 minutes, turn pork chops over and bake for an additional 8-10 minutes.
- Serve as is or with your favorite dipping sauce!
You could also make these gluten free by using this recipe for the breadcrumb mixture.
What’s your favorite way to make pork chops? Share the recipe in the comments below.
Never Give Up,