I made these tonight for a simple and quick dinner. The recipe is very straightforward and I like that you don’t fry them in the oil on the stovetop like a lot of breaded pork chop recipes call for. The hands-on time was about 10 minutes (not including any of the oven time). I was able to bake them alongside our side dish of Barb’s Roasted Spiced Whole Cauliflower in the oven (click that link for the recipe). On a small, rimmed baking sheet, I started the cauliflower first and then 25 minutes into baking, I started the panko part of this pork recipe on a second small baking sheet. The panko started to get too dark too quick so I lowered the temp to 400ºF after a couple minutes. The pork came out very tender this way but I let the panko get a little too browned so next time I’ll make sure not to have the oven temp at 425ºF when I roast the crumbs. Here are my pork chops: #marthastewart

©EverydayCookingAdventures 2013

Crispy Breaded Pork Cutlets

Everyday Food, April 2008
Yield: Serves 2

Ingredients

• 3/4 cup panko (Japanese breadcrumbs)
• 1 tablespoon vegetable oil, such as safflower
• 2 boneless pork loin chops (6 to 8 ounces each)
• 1 1/2 tablespoons Dijon mustard
• Coarse salt and freshly ground pepper

Directions
1. Preheat oven to 425ºF.
2. On a rimmed baking sheet, toss panko with oil.
3. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl.
4. Reduce oven temperature to 400ºF.
5. One at a time, place chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
6. Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
7. Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.