Recipe by GREG IN SAN DIEGO
Panko breadcrumbs are Japanese style crumbs. They are made with whole wheat and are lighter, larger and crispier than normal crumbs. They make a delicious crispy coating for these chops.
Top Review by Love My Cats
Very tasty! I modified it a bit. I pounded the meat to 1/8". Since I didn't have fresh herbs, I used dried. After coating the meat, I dizzled butter on top. I baked on a broiling pan at 400 for 20 minutes. The panko was crispy so I think increasing the temperature and using a broiling pan may help. I've been looking for an easy recipe for pork and finally found it. Thanks, Greg!
- 4 boneless pork loin chops
- 1 cup whole wheat panko
- 2 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh tarragon
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 tablespoons Dijon mustard
- 1 egg
- 3⁄4 cup all-purpose flour
Directions See How It's Made
- Preheat oven to 350 degrees.
- In shallow dish, mix breadcrumbs, garlic, parsley, tarragon, salt and pepper.
- In another dish, beat egg with mustard.
- Place flour in third dish.
- Dredge each pork chop in flour, dip in egg mixture and then breadcrumb mixture, covering completely and patting so crumbs adhere.
- Place chops on baking sheet.
- Place in oven and bake until chops are cooked through (170 degrees), about 30 minutes, depending on thickness of chops, turning once.
- Serve with mushroom or country gravy, mashed potatoes and either apple sauce or baked apples.