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
- Preheat oven to 375 degrees F.
- 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
- Use non-stick spray on the baking sheet to prevent the pork chops from sticking while it is baking.
- Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops on the pan.
- Drizzle olive oil on top
- 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.