Categories: Pork
Ingredients
- Cooking spray
- 1 cup panko breadcrumbs
- 2 tablespoons finely grated Parmesan cheese
- 1/2 teaspoon garlic powder (no salt)
- 1/2 teaspoon ground paprika
- 4 tablespoons olive oil, divided
- 2 large eggs
- 1 pound broccoli, trimmed and cut into 1-inch florets
- 1 1/2 teaspoons kosher salt, divided
- 4 (3/4-inch-thick) bone-in pork chops (about 8 ounces each)
- 1/4 teaspoon freshly ground black pepper
Directions
- Arrange a rack in the middle of the oven and heat to 400°F. Place a rimmed baking sheet in the oven as it is heating. Coat a wire rack that fits in the baking sheet with cooking spray; set aside.
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Place the panko, Parmesan, garlic powder, and paprika in a wide, shallow bowl and stir to combine. Pour in 3 tablespoons of the oil and stir to evenly coat the panko; set aside. Place the eggs in a second wide, shallow bowl and beat to combine; set aside.
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Place the broccoli, remaining 1 tablespoon oil, and 1/2 teaspoon of the salt in a large bowl and toss to combine. Carefully remove the hot baking sheet from the oven. Transfer the broccoli to the baking sheet and arrange in a single layer around the perimeter of the pan. Set the wire rack on top, nudging the vegetables aside as needed so the rack lies flat and even.
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Season the pork chops on both sides with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Dip each pork chop one at a time in the egg, then dredge completely in the panko mixture, pressing so that the panko sticks. Place on the wire rack.
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Bake for 10 minutes. Flip the pork chops and broccoli. Bake until the panko is golden-brown and the internal temperature of the pork chops registers 145°F, 10 to 12 minutes more.