These crisp panko breaded pork chops are made with minimal ingredients and are ready in minutes for an easy weeknight meal you’ll love. Pair with rice or potatoes and vegetables. Adapted from Giada De Laurentiis cookbook.
Lightly beat eggs in a pie plate. In another pie plate, thoroughly combine Panko, oregano, basil, garlic powder, and onion powder. In a third pie plate, place freshly grated cheese.
Sprinkle each pork chop lightly with kosher salt and pepper on both sides. Coat the chops completely with fresh cheese, pressing down to adhere. Dip pork chops into beaten eggs, and then completely coat with Panko mixture. Pat to adhere on both sides.
Heat 4 TB oil in large heavy skillet (nonstick works well) over medium heat. Add pork chops one or two at a time (do not overcrowd), cooking uncovered until golden brown and 150F at center – about 6 min per side. Repeat with remaining chops. Transfer to plates and serve with lemon wedges, if desired.
Notes
*Gluten-free option: use gluten-free Panko breadcrumbs. *If you enjoyed this recipe, please come back and give it a rating ♡