Panko Crusted Pork Chops with Creamy Herb Dressing
Crispy, golden, and loaded with flavor, these Panko Crusted Pork Chops with Creamy Herb Dressing are the perfect combination of comfort and sophistication. Juicy boneless pork chops are coated in a crunchy panko-Parmesan blend seasoned with garlic and paprika, then pan-seared to perfection before being finished in the oven for tender, evenly cooked results. The star of the show? A homemade creamy herb dressing bursting with the bright flavors of fresh parsley, dill, chives, and a hint of zesty lemon. Ready in just under an hour, this dish is ideal for a weeknight dinner that feels like a gourmet meal. Serve these irresistible chops with your favorite side dishes and let the rich, herbaceous dressing take center stage. Perfect for fans of crispy breaded meats and tangy, fresh flavors, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 0.5 cup Greek yogurt
- 2 tablespoons Mayonnaise
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh parsley
- 1 tablespoon Fresh dill
- 1 tablespoon Fresh chives
- 1 clove Garlic (minced)
- 0.25 teaspoon Salt (for dressing)
- 0.25 teaspoon Black pepper (for dressing)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Pat the pork chops dry with paper towels and season both sides with salt and pepper.
Prepare three separate shallow bowls: one with flour, one with beaten eggs combined with milk, and one with a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dip each pork chop into the flour, ensuring it is fully coated. Shake off any excess flour, then dip it into the egg mixture. Finally, press the chop firmly into the panko mixture, coating it evenly on both sides.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Sear the pork chops for 2-3 minutes per side or until golden brown. Add more olive oil if needed.
Transfer the seared pork chops onto the prepared baking sheet. Finish cooking in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Let the pork chops rest for 5 minutes before serving.
While the pork chops are baking, prepare the creamy herb dressing. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, parsley, dill, chives, minced garlic, salt, and black pepper until smooth and well combined.
Serve the pork chops hot with a generous drizzle of creamy herb dressing on top or on the side for dipping. Garnish with extra herbs if desired.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 213 mg | 16% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
