Level: Easy Total: 40 min Active: 10 min Yield: 4 servings
These easy oven roasted pork chops are coated with a seasoned breadcrumb mixture that won’t make a mess – perfect for weeknight dinners. Look for rough and crunchy Japanese panko crumbs. This recipe calls for Italian seasoning, but feels capable of customizing the flavor with your choice of herb and spice blend (just check the label to make sure no sodium has been added): a pepper mix or even pumpkin pie spice would work well. Or try adding chopped fresh herbs like parsley, tarragon and dill along with fresh lemon zest to the breadcrumbs. You can even make seasoned crumbs ahead of time and store them in a resealable plastic bag in the refrigerator – just add oil and shake and bake your pork chops.
1 1/2 cups panko
5 tablespoons vegetable oil
3 tablespoons grated Parmesan
2 teaspoons dried Italian seasoning
Kosher salt and freshly ground black pepper
Four 3/4-inch bone-in pork chops (about 2 1/4 pounds)
Lemon wedges, for serving, optional
1. Preheat the oven to 450 degrees F.
2. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
3. Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
4. Serve immediately with lemon wedges if using.