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Today, we picked up our meat CSA at the farmers market. It was perfect timing since our food supply was dwindling down and I was trying to avoid and “chips and salsa” dinner. We were given 2 nice pork chops and with all of the heavy rain today, grilling outside was not an option. So, I decided to prepare breaded (or in this case, panko) pork chops. I like using panko instead of bread crumbs since seems a little lighter but gives it more “crunch”.


  • 1-1/2 eggs, lightly beaten
  • 1 tablespoon and 1-1/2 teaspoons milk
  • 3/4 cup panko (you can also use bread crumbs)
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1/2 tablespoon garlic powder
  • salt and pepper
  • olive oil
  • 2 pork chops


  1. Preheat oven to 375 degrees F.
  2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the pank0, Parmesan cheese, garlic powder, and parsley. Add salt and pepper
  3. Use non-stick spray on the baking sheet to prevent the pork chops from sticking while it is baking.
  4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops on the pan.
  5. Drizzle olive oil on top
  6. Bake for about 35 minutes (depends on thickness) and flip half=way through cooking time.

Yum! We had this with fresh french bread from our local Vietnamese bakery. As a sidenote, this bakery makes amazing banh mi (Vietnamese sandwiches) in the area. After a certain time of day, they sell their bread (4 for $1) since they bake new batches every day.