When my husband and I cook together, we can come up with some really great recipes. Last night’s dinner was no exception! Pork has been on sale lately so we have a lot of it in our freezer. We wanted to use it, but didn’t have any particular plan. Growing up, to me “pork chops” were synonymous with Shake ‘n’ Bake, so I suggested breaded & baked pork chops. Husband agreed and added some marinated veggies to the dish. It turned out great!
Panko Pork Chops
- 5-6 small red potatoes, washed and cubed
- 1 yellow onion, cut into petals
- 5-6 cloves garlic, minced
- 1/4 C + 1 Tbsp olive oil
- 1/8 – 1/4 C balsamic vinegar
- 4 thick pork chops
- 2 eggs
- 2 C panko bread crumbs
- 2 Tbsp dried chives
- 1 tsp dried marjoram or oregano
- fresh ground pepper, to taste
- a couple pinches of kosher salt, optional
- Preheat the oven to 400°F. Coat all sides of a 9×13 baking dish with 1 Tbsp olive oil.
- Pour 1/4 C olive oil and balsamic vinegar in gallon-sized zip-lock bag and add the potatoes, onion and minced garlic. Seal the bag and shake well to coat. With tongs or a slotted spoon remove the potatoes and onion and put in the oiled 9×13 pan in an even layer. Set aside
- In a shallow, wide dish lightly whisk the 2 eggs. Set aside. In another shallow, wide dish, combine panko bread crumbs, chives, marjoram and pepper.
- Dip a pork chop in the egg wash, turning to coat all sides. Shake off excess. Then roll in bread crumb mixture to coat all sides. Place on top of the potatoes and onions in the baking dish. Repeat with remaining pork chops. Sprinkle a couple pinches of kosher salt over the pork chops and vegetables if desired.
- Bake at 400F for about an hour or until internal temperature reaches a minimum of 145°F (according to USDA standards). Remove from oven and let rest 10 minutes before serving.