Oven Baked Panko Breaded Pork Chops
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (7)

Oven Baked Panko Breaded Pork Chops

NUTRITION · PER SERVING50M COOK
CAL 35%·PRO 91%
CARBS 40G23% OF CAL
3G FIBER33G OTHER4G TOTAL SUGAR
FAT 38G49% OF CAL
11G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Panko-breaded pork chops baked until golden and crispy, optionally topped with a creamy mustard sauce. A quick, satisfying main dish that can be made bone-in or boneless.

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Nutrition & ingredients

Ingredients

serves 4
  • 4 bone-in or boneless pork loin chops (3/4-1 inch thick *see Note 1 below)
  • 2 1/2 cups panko Japanese bread crumbs (plain or seasoned (or can substitute regular dried bread crumbs))
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried parsley (or 1 Tbsp. finely chopped fresh)
  • 1 teaspoon paprika
  • 1 teaspoon white granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons fine table salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 Tablespoons extra virgin olive oil (or vegetable oil)
  • 2 Tablespoons butter
  • 1 large shallot ((or substitute red or yellow onion))
  • 1 cup chicken broth
  • 3 - 4 Tablespoons Dijon mustard (to taste)
  • 2 Tablespoons heavy cream ((or lighter cream mixed with 1 tsp. cornstarch))
  • 2 teaspoons fresh lemon juice
  • 2 Tablespoons fresh parsley (chopped or dried parsley flakes)
  • salt and freshly ground pepper (to taste)
  • freshly ground pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
PREP
15M
SODIUM
2051MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.