Baked Pork Chops
Recipe GLPRc0f7a700b25976
Juicy bone-in pork chops are coated in a crispy panko and Parmesan crust, then baked until golden. This Italian-inspired dish comes together in about 40 minutes and serves four. Finish with a squeeze of fresh lemon for brightness.
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Ingredients
1 1/2 cups panko breadcrumbs
5 tablespoons vegetable oil
3 tablespoons grated Parmesan cheese
2 teaspoons dried Italian seasoning
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Four 3/4-inch thick bone-in pork chops (about 2 1/4 pounds total)
Lemon wedges, for serving (optional)
Directions
Preheat your oven to 450 degrees F.
In a large resealable plastic bag, combine the panko breadcrumbs, vegetable oil, grated Parmesan, dried Italian seasoning, kosher salt, and black pepper. Seal the bag and shake to mix well.
Place the pork chops in a large bowl and add 1 tablespoon of water. Toss the chops gently to lightly dampen their surface.
Transfer the moistened pork chops into the resealable bag with the breadcrumb mixture. Seal the bag and shake vigorously to coat the chops completely, pressing the breadcrumb mixture firmly against the meat.
Place a wire rack on a baking sheet. Arrange the coated pork chops on the rack, then sprinkle any remaining breadcrumb mixture from the bag evenly over the top of each chop.
Bake for 15 to 20 minutes, until the breadcrumb coating turns dark golden brown and the internal temperature of the pork reaches 145 degrees F when measured with an instant-read thermometer inserted into the thickest part of the meat, taking care to avoid contact with the bone.
Serve the pork chops immediately, with fresh lemon wedges on the side if desired.
