Penny Panko Pork Chops

Penny Panko Pork Chops

This recipe is adapted from one of our favorite chefs, Well Plated. 

We love that Penny Panko does the job of both breadcrumbs and cheese in the breading and adds that extra umph Penny-lovers crave. Less than 10 minutes to prep and about 22 minutes to bake will result in tender, juicy, flavorful pork chops.

Ingredients 

• 4 center-cut boneless pork chops (about 1-inch thick and trimmed of excess fat)
• 1 teaspoon kosher salt (divided)
• ⅓ cup flour
• 1 ½ cups Penny Panko
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder (optional)
• 1 teaspoon ground chili powder (optional)
• ¼ teaspoon ground black pepper
• 1 large egg

Instructions 

1. Preheat oven to 425ºF with a rack at the center of the oven. 
2. Line a rimmed baking sheet with parchment paper (aluminum foil works, too). Then place an oven safe wire rack on top of the baking sheet and generously coat it with nonstick spray.
3. Pat the pork dry. Use ½ teaspoon kosher salt to season the chops on both sides.
4. In a wide, shallow dish or pie plate, place the flour. In a second shallow dish, beat the egg until well blended. In a third shallow dish, whisk together the Penny Panko, Italian seasoning, garlic powder, chili powder, pepper, and remaining ½ teaspoon salt.
5. One pork chop at a time, dredge it in the flour, then the egg. Let the excess drip off, then finally dredge it in the panko. Transfer to the prepared baking rack. Repeat with the rest of your pork chops. Mist the top of the pork chops with nonstick spray (optional but gives it the pretty golden effect at the end).
6. Bake for about 15-22 minutes, or until your pork chops reach 140ºF on an instant read thermometer (timing will depend on your oven and the thickness of your chops). It’s a good idea to check right at the 15-minute mark to assess their progress.
7. Remove pork chops from the oven and let them rest on the rack for 5 minutes. Enjoy!

We LOVE the Penny Panko pork chops!