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.
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
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.
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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