These simple oven baked pork chops are coated in a seasoned breadcrumb mixture that isn’t a big mess to prep – perfect for a weeknight dinner. Look for Japanese panko breadcrumbs which are coarse and crunchy. This recipe calls for Italian seasoning but feel empowered to change up the flavour with an herb and spice blend of your choice or try adding finely chopped fresh herbs like parsley, tarragon and dill to the breading along with fresh lemon zest. You can even make the seasoned breadcrumbs ahead of time and store it in a plastic resealable bag in the freezer – just add the oil and then shake and bake your pork chops.
Ingredients
Method
- Preheat the oven to 230 degrees C.
- Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
- Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
- Serve immediately with lemon wedges if using.
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