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Baked Parmesan Panko Pork Chops

Baked Parmesan Panko Pork Chops

No need for frying, this oven baked, lower fat pork chop recipe is delicious served with pasta and your favorite simple marinara or puttanesca sauce.
Course Dinner
Cuisine Italian Inspired
Keyword low fat, parmesan, pork chops
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 425 kcal
Author Barry C. Parsons

Ingredients

  • 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

For the Quick Puttanesca Sauce

  • 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

Instructions

  1. 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.
  2. Place the chops on a lightly oiled baking sheet and mist or drizzle the tops with a little olive oil.
  3. Bake for about 35 minutes in a preheated 375 degree F oven. I like to flip them over half way through the cooking time.
  4. 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.

To prepare the Quick Puttanesca Sauce

  1. 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.
  2. 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.