Panko Breaded Pork Chops
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.
Servings: 4 servings
Ingredients
- ¾ cups Parmesan cheese, freshly grated from block cheese
- 2 large eggs
- 1 cup Panko breadcrumbs, plain, regular or gluten-free
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 4 center-cut pork loin chops, 10-12 ounces each, 1/2 to 3/4 inches thick
- light olive oil
- Kosher salt, to taste
- Black pepper , freshly ground, to taste
- lemon wedges, optional, for serving
Instructions
- Place freshly grated parmesan cheese in a pie plate or shallow dish.
- In another shallow dish, lightly beat the eggs.
- In a third shallow dish, thoroughly combine Panko, oregano, basil, garlic powder, and onion powder.
- 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 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 ♡
Nutrition (per serving)
Serving: 1g | Calories: 299kcal | Carbohydrates: 36g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 346mg | Potassium: 122mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 351IU | Vitamin C: 0.3mg | Calcium: 204mg | Iron: 1mg