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Roasted Pork Chops with Zucchini
Roasted Pork Chops with Zucchini
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Crunchy panko-crusted pork chops with roasted zucchini for a flavorful and easy dinner.
Ingredients:
  • 1 1/2 cup plain panko bread crumbs
  • 4 Tablespoons freshly grated Parmesan cheese
  • 2 teaspoons Italian herb seasoning blend
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • salt and freshly ground black pepper, to taste
  • 4 zucchini, quartered lengthwise, then halved, across
  • 4 boneless pork chops, 3/4” to 1” thick
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 16 cherry tomatoes for optional garnish
  • Parsley sprigs for optional garnish
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and line a 12x18-inch sheet pan with foil, then top with a baking rack.
  • Mix together panko bread crumbs, Parmesan cheese, Italian herb seasoning, red pepper flakes, granulated garlic, smoked paprika, and season with salt and pepper in a small bowl. Reserve 2/3 of the mixture on a plate. Set aside.
  • Crack the egg into a shallow bowl and whisk until the white and yolk are well combined.
  • Brush each zucchini piece with egg, gently coat with 1/3 of the panko mixture, and arrange on the prepared rack.
  • Coat chops in beaten egg, allowing excess to drip off. Press each chop into the panko mixture, ensuring both sides are well coated by gently patting the mixture onto the chops.
  • Combine olive oil and butter in a large skillet over medium heat until melted. Brown each chop for 3 to 5 minutes on each side. Place the browned chops on a rack with zucchini.
  • Roast in the preheated oven until the chops are cooked through and zucchini is tender, about 12 to 15 minutes. Use an instant-read thermometer to check that the center of the chops reaches 145 degrees F (63 degrees C).
  • Take the chops out of the oven and transfer them to a serving plate. Optionally, broil the zucchini pieces until they are lightly browned, which usually takes 2 to 3 minutes. Refer to the Cook's Note for more information.
  • Top with vibrant cherry tomatoes and fragrant fresh parsley, then serve piping hot.

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