Roasted Pork Chops With Zucchini And Crunchy Breadcrumbs
Prep: 15 minutes
Cook: 30 minutes
Yields: 4 servings
Get ready to sink your teeth into the most mouth-watering, finger-licking good pork chops you’ve ever tasted!
Today, we’re diving into the world of roasted pork chops with zucchini, and trust me, you won’t want to miss this!
These babies are packed with flavor and texture, thanks to the addition of crunchy panko bread crumbs and a sprinkle of Parmesan cheese.
First, preheat your oven to 400 degrees F (200 degrees C). Line a 12×18-inch sheet pan with foil and place a baking rack on top.
In a small bowl, combine 1 1/2 cups of plain panko bread crumbs, 1/4 cup of grated Parmesan cheese, 2 teaspoons of Italian herb seasoning blend, 1/4 teaspoon of red pepper flakes, 1 teaspoon of granulated garlic, 1 teaspoon of smoked paprika, and a pinch of salt and pepper to taste.
Place 2/3 of the mixture on a plate and set it aside. Break an egg into a shallow bowl and beat it until the white and yolk are incorporated.
Lightly brush each zucchini piece with the egg mixture and toss with 1/3 of the panko crumb mixture. Place the breaded zucchini on the prepared rack.
Dip each pork chop into the beaten egg and hold it over the bowl to allow excess to drip back into the bowl.
Place each chop on the reserved panko mixture, then turn and coat the other side with panko mixture, gently patting the mixture onto each chop.
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter together in a large skillet over medium heat until the butter is melted and no longer sizzling.
Carefully place each chop into the skillet and brown each side, turning once, 3 to 5 minutes per side, turning once.
Nestle the browned chops on the prepared rack with the zucchini pieces.
Roast in the preheated oven until the chops are no longer pink at the center and the zucchini is tender, 12 to 15 minutes.
An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).
Remove the chops from the oven and place them on a serving plate.
If desired, broil the zucchini pieces until lightly browned, 2 to 3 minutes.
Garnish with cherry tomatoes and fresh parsley, and serve warm.
These cooking times yield chops cooked to a juicy medium, and zucchini with a little firmness.
For softer zucchini, add about 5 minutes additional roasting time, and after the chops come up to temperature, decide whether or not to broil the zucchini for a more golden crust.
Watch carefully, as these can go from just right to burned in a flash!
Printable Recipe
Ingredients
- 1 1/2 cups plain panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 teaspoons Italian herb seasoning blend
- 1/4 teaspoon red pepper flakes
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- Pinch of salt
- Pinch of pepper
- 2 eggs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Zucchini pieces
- Pork chops
- Cherry tomatoes
- Fresh parsley
Instructions
- 1. Preheat your oven to 400 degrees F (200 degrees C).
- 2. Line a 12x18-inch sheet pan with foil and place a baking rack on top.
- 3. In a small bowl, combine 1 1/2 cups of plain panko bread crumbs, 1/4 cup of grated Parmesan cheese, 2 teaspoons of Italian herb seasoning blend, 1/4 teaspoon of red pepper flakes, 1 teaspoon of granulated garlic, 1 teaspoon of smoked paprika, and a pinch of salt and pepper to taste.
- 4. Place 2/3 of the mixture on a plate and set it aside.
- 5. Break an egg into a shallow bowl and beat it until the white and yolk are incorporated.
- 6. Lightly brush each zucchini piece with the egg mixture and toss with 1/3 of the panko crumb mixture.
- 7. Place the breaded zucchini on the prepared rack.
- 8. Dip each pork chop into the beaten egg and hold it over the bowl to allow excess to drip back into the bowl.
- 9. Place each chop on the reserved panko mixture, then turn and coat the other side with panko mixture, gently patting the mixture onto each chop.
- 10. Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter together in a large skillet over medium heat until the butter is melted and no longer sizzling.
- 11. Carefully place each chop into the skillet and brown each side, turning once, 3 to 5 minutes per side.
- 12. Nestle the browned chops on the prepared rack with the zucchini pieces.
- 13. Roast in the preheated oven until the chops are no longer pink at the center and the zucchini is tender, 12 to 15 minutes.
- 14. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).
- 15. Remove the chops from the oven and place them on a serving plate.
- 16. If desired, broil the zucchini pieces until lightly browned, 2 to 3 minutes.
- 17. Garnish with cherry tomatoes and fresh parsley, and serve warm.
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