Panko crusted pork chops baked

Come experience a taste of life! This post may contain panko crusted pork chops baked links. Boneless pork chops are coated in panko bread crumbs and served with a creamy dressing in this recipe for Panko Pork Chops with Creamy Herb Dressing.

If I had to choose one of my favorite culinary ingredients, it would have to be panko. I’m seriously drawn to any recipe that lists it as an ingredient. Just in case you don’t know, panko is a Japanese breadcrumb. When I first heard about it years ago, I thought there would be no way I’d be able to find it in my local grocery store, but you really can find it just about anywhere these days. And if you haven’t tried it, you are really missing out.

This recipe is not only delicious, but also pretty low in calories. Well, as long as you skip out on the side dish that I have listed as well! Scalloped Corn and Broccoli can be found here! This side dish may not look like much, but it’s one of those that taste a heck of a lot better than they look. I’m not usually a fan of canned vegetables, but this was delicious. It did take a little bit of planning because it takes an hour to bake, but besides the waiting time, very little work is involved.

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Description Boneless pork chops are coated in panko bread crumbs and served with a creamy dressing in this recipe for Panko Pork Chops with Creamy Herb Dressing. Combine the flour, salt, onion powder, cumin, chili powder and red pepper in a shallow dish. In another dish, combine the soy sauce and the egg whites and whisk to combined. Place the panko in a third dish. Heat the vegetable oil in a skillet over high heat.