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Roasted Pork Chops with Zucchini

Roasted Pork Chops with Zucchini

Cost $15, save $12

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Breadcrumb Mixture

    • 1 1/2 cups panko bread crumbs
    • 1/4 cup grated Parmesan cheese
    • 2 teaspoons Italian herb seasoning blend
    • 1/4 teaspoon red pepper flakes, or to taste
    • 🧄 1 teaspoon granulated garlic
    • 1 teaspoon smoked paprika

  • Wet Ingredients

    • 🥚 1 large egg

  • Cooking Medium

    • 2 tablespoons olive oil
    • 🧈 2 tablespoons unsalted butter

  • Garnish (Optional)

    • 🍅 16 cherry tomatoes

STEPS

1

Preheat the oven to 400°F (200°C), and line a 12x18-inch sheet pan with foil. Place a baking rack on top.

2

In a small bowl, combine panko bread crumbs, Parmesan cheese, Italian herb seasoning, red pepper flakes, granulated garlic, smoked paprika, and salt and pepper to taste. Reserve 2/3 of the mixture on a plate.

3

Break egg into a shallow bowl and beat until the white and yolk are well mixed.

4

Lightly brush each zucchini piece with egg and coat with 1/3 of the panko mixture. Place zucchini on the prepared rack.

5

Dip pork chops into the beaten egg and coat each side with the reserved panko mixture, patting gently for adherence.

6

Heat olive oil and butter in a large skillet over medium heat. Brown each pork chop on both sides, 3–5 minutes per side.

7

Nestle browned chops with zucchini on the rack and roast in the oven for 12–15 minutes until chops are cooked to an internal temperature of 145°F (63°C).

8

Remove from the oven and garnish with cherry tomatoes and parsley as desired. Serve warm.

NUTRIENTS

Per 1 serving

🔥

662

Calories

  • 48
    Protein
  • 37
    Carbs
  • 37
    Fats

💡 Use a meat thermometer to ensure the pork is perfectly cooked.For extra crispiness, broil the zucchini for 2-3 minutes after roasting.Serve with a side salad and a dinner roll for a complete meal.Leftovers can be stored in an airtight container and reheated in the oven for best results.