The Flying Kitchen

Thick, bone-in pork chops are the perfect cut for this recipe.  These cook up with minimal effort, yet yield a memorable dish your family will ask for again and again.I use 8 pork chops for my family, but you can halve this recipe if you need to. 

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This is my modern take on the old “shake and bake” although we don’t actually shake our chops – they wouldn’t get nearly enough of the delicious seasoned coating on them if we did.  Instead, I place each chop in a pie dish that’s been filled with the seasoned panko, turn it once, and after I place it on the pan I heap more bread crumbs over it  – just for good measure.

Panko Encrusted Pork Chops

Shannon Vavich

Thick, bone-in pork chops are the perfect cut for this recipe.  These cook up with minimal effort, yet yield a memorable dish your family will ask for again and again.I use 8 pork chops for my family, but you can halve this recipe if you need to. 

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Servings 0

Ingredients

  

• 8 pork chops
• 2-3 teaspoons salt
• 2 teaspoons pepper

Seasoned Breading:

• 4 cups Panko One entire 8 oz box.
• 1 tablespoon onion powder
• 2 tablespoons dried sage
• 1 tablespoon dried, chopped rosemary
• 2-3 teaspoons salt

Instructions

 

• Preheat your oven to 425°F.
• Pre-season each chop with salt and pepper.  
• In a pie pan or other shallow dish, mix the panko breadcrumbs with the onion powder, sage, rosemary and salt. 
• Place each chop in the pie pan full of panko mix and turn over so each side is covered.  
• Place on a parchment-lined baking dish and then top each chop with an additional mound of bread crumbs. Spray each chop with olive oil.  This will ensure that crumbs brown nicely.
• Bake in a 425° oven until the internal temperature of each chop is 145° or above.  Serve immediately.

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