Parmesan crusted pork chops
A crunchy golden coat of panko and parmesan keeps these oven pork chops juicy, no frying and no splatter.
- 35 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.17 a serving
- 450 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 large egg
- 1 tbsp Dijon mustard
- ¾ cup panko breadcrumbs
- ½ cup grated parmesan
- 4 boneless pork chops, boneless, about ¾ inch thick
- 1 lemon, cut into wedges (optional)
From your pantry
- 2 tbsp olive oil, divided
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
Each serving has about 450 calories, 42 g protein, 9 g carbs and 27 g fat, and costs about $2.17 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No grated parmesan? Parmesan wedge works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and brush a with 1 tbsp of the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Beat the egg and mustard together in a shallow bowl. In a second shallow bowl, stir the panko, parmesan, Italian seasoning and garlic powder together.
the chops dry and both sides with the salt and pepper.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Dip a chop in the egg, let the extra drip off, then press it into the crumbs on both sides. Set it on the and repeat with the rest.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Use one hand for the egg and the other for the crumbs, and you won’t end up with breaded fingers.the last 1 tbsp of oil over the tops of the chops.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
15 to 20 minutes, until the crust is and the middle of a chop reads 145°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 17 min
Dolly’s tip: If the crumbs brown before the pork is done, lay a sheet of foil loosely over the top.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Let the chops sit 3 minutes, then serve with lemon wedges.
Timer: 3 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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