From Food Network; simple, juicy and on table in a snap. I served with Zinfandel BBQ Sauce (blog 09/22/2024 label: sauces). Because I am gluten-free, I placed the breading on just the pork chop tops; as the gluten-free panko just falls off the bottoms. If you are using regular panko breading will stick on bottoms and sides much better! Note to self: I brown the gluten-free panko with olive oil and Italian seasonings ahead of time and have ready in the refrigerator. Just add the Parmesan.
Ingredients:
- 1 1/2 cup panko (I use less as just applying to the chops' tops)
- 3 tablespoons grated Parmesan cheese
- 5 tablespoons vegetable oil
- 2 teaspoons dried Italian seasoning
- salt and pepper, to taste
- 4 bone-in 3/4-inch pork chops (about 2 1/4 pounds)
Directions:
Preheat the oven to 450-degrees.
Combine the panko, oil, Parmesan, Italian seasonings and 3/4 teaspoon each salt and pepper.
Toss the pork chops with 1 tablespoons water in a bowl.
Place prepared panko in a large bag, add the chops and shake to coat. Press firmly into the meat.
Place the pork chops onto a wire rack set on a baking sheet.
Bake until golden brown and internal temperature registers 145-degrees with an instant read thermometer. About 20 minutes.
Serve with BBQ Sauce.
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