![]() ![]() Leave on same oven rack and watch closely so it doesn’t burn. As noted in the recipe, if your meat is done before your breading is crispy and golden, simply switch your oven to broil for a few minutes to crisp it up.Add some salt and pepper and serve alongside your pork chop. Add spinach and cook, stirring, until spinach wilts. of water to the pan and stirred it together with the bit of sauce. After I cooked my sauce, I removed it to a small bowl, leaving just a bit of sauce in the pan. I served my pork chops with a quick sauté of fresh spinach.Consider a wee bit less if you aren’t a mustard lover or for feeding kids. You can always add more, but you can’t take it out :) Either way, the sauce is definitely distinctly mustard-y. You probably want to start with 3 Tbsp., taste and go from there. I’ve added some flexibility in the amount of mustard to add to the sauce, as every brand of Dijon is a little different in strength. ![]() Dip each pork chop into the egg mixture, letting the excess drip off. Combine beaten egg and milk in another dish. Combine panko, Parmesan, rosemary, salt, and pepper in a large shallow dish or pie pan. Panko – panko crumbs are usually found in with the regular dried bread crumbs, but sometimes they are in with the Asian foods. Line a baking sheet with foil and add a roasting rack or wire cooling rack to the pan. A little fat on the chop is also nice for flavour and moistness. Pork Chops – You’ll want to use fairly thick pork chops for this, as thin pork chops will finish cooking before the breading has a chance to crisp up. Get the Recipe: Oven Baked Breaded Pork Chops with Mustard Sauce. ![]() I served my pork chops with a super quick sauté of some fresh spinach, cooked in the same pan I made the sauce in, so a bit of the sauce flavoured the spinach, too.Īnd best of all … it’s my Shake & Bake™ lovin’ husband approved! The delicious mustard sauce is the perfect complement and takes this humble dish to the next level. As for the breading, it’s made from pretty standard pantry items, including panko bread crumbs, olive oil and a bit of seasoning. This dish isn’t a intended to be a Shake & Bake™ clone, but it does deliver the same satisfying crunch and flavour to a simple pork chop. So I looked for a way to make breaded, crispy pork chops at home. I swear, the man cannot look at a pork chop without wishing it was coated in that stuff. For my husband, it’s Shake & Bake™ pork chops. I think we all have nostalgic foods from our youth. Enjoy.These oven baked panko breaded pork chops are served with a delicious mustard sauce for a quick and easy dinner served with a simple side veg. And, thanks to the magic of frying, even when those chops are cooked through, they. Remove from the oven and let the meat rest for 5 minutes before serving. These thin pork chops are coated in a flavorful mixture of panko bread. Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown. Place the baking tray in the oven and bake for 20-25 minutes or until a meat thermometer reaches 145 degrees. Place on the baking sheet then season with sea salt and freshly cracked pepper, to taste. Dip the pork chops in the beaten egg before coating both sides of each chop evenly with the panko mixture. Line a baking sheet with tin foil then coat with cooking spray.Ĭombine the Italian seasoned panko crumbs with the Parmesan cheese and mix well. This means 3/4-inch chops will take between 10 and 20 minutes. How to Make Italian Panko and Parmesan Crusted Pork Chops As a general rule of thumb, plan on 7 to 8 minutes per 1/2 inch of thickness for pork chops baked at 400 degrees F. You can’t beat a 6 ingredient recipe that tastes this great!! We all, kids included, gobbled up these chops and enjoyed each and every bite. The pork turned out moist and tender on the inside and crunchy and flavorful on the outside. I combined some Parmesan cheese with Italian seasoned panko crumbs together to make a tasty crust that made these pork chops really delicious. I love quick and simple recipes that taste fantastic and this is one of them. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |