Baked Parmesan Panko Pork Chops. No need for frying, this oven baked, lower fat pork chop recipe is delicious served with pasta and your favourite simple marinara or puttanesca sauce.
These delicious crispy panko pork chops are baked and not fried although you could fry them in canola oil in a non-stick skillet if you wanted. I just put a thin coat of oil on the baking sheet and then just mist the tops of them with an oil sprayer so there is very little added fat.
I also use lean boneless centre loin chops for this recipe. We often serve them with whole wheat pasta tossed with a favorite pesto too for a change from the puttanesca sauce version.
2017 Update: It’s been quite a number of years since I first posted this recipe back in 2013. This recipe has consistently remained among our top pork chop recipes ever since. The only recipe that tops it in popularity is our Double Crunch Honey Garlic Pork Chops.
Like this Panko Pork Chops recipe?
If you liked this recipe you may also want to try our recipe for Homemade Italian Seasoning:
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Originally published August 12, 2013. November 2017 update to include nutritional information and a printable recipe card.
- 6 center loin pork chops 3/4 inch thick cut
- ½ cup flour
- 1 egg + 1 tbsp water whisked together eggwash
- 1 cup Panko crumbs
- 1/3 cup freshly grated Parmesan cheese
- Salt and pepper to season
- 3 clove minced garlic
- 3 tbsp olive oil
- 8 large very ripe tomatoes (or one 32 oz can crushed tomatoes)
- 2 tbsp brown sugar
- 4 tbsp balsamic vinegar
- 1/2 tsp chili flakes or to taste
- 3 tbsp chopped capers optional
- 1/2 tsp anchovy paste optional
- 2 tbsp chopped basil
- 2 tbsp chopped oregano
- salt and pepper to season
- 1/4 cup chopped kalamata olives optional
Season the pork chops with salt and pepper. Mix the Parmesan with the panko crumbs. Dredge the pork chops in the flour, then dip in the egg wash and finally in the panko crumbs.
Place the chops on a lightly oiled baking sheet and mist or drizzle the tops with a little olive oil.
Bake for about 35 minutes in a preheated 375 degree F oven. I like to flip them over half way through the cooking time.
Use a meat thermometer to check that the center of the pork hops has reached 145 degrees F. Let the chops rest for 5 minutes before serving with the Quick Puttanesca Sauce.
In a large Saute pan over medium heat, cook the garlic in the olive oil for only a minute. It should soften but not brown.
Add all of the remaining ingredients and simmer together for about 10 – 20 minutes stirring often, until a chunky, thick sauce develops. The amount of time this takes, varies, depending up on the water content of the tomatoes.
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