Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons (28 g) melted butter
  • 1 cup (50 g) panko bread crumbs
  • 1 teaspoon (2 g) Italian seasoning
  • ½ teaspoon (1.5 g) garlic powder
  • 1 ½ teaspoons (3 g) onion powder
  • ¼ teaspoon (0.5 g) freshly grated lemon zest
  • Salt and freshly ground black pepper to taste
  • ¼ cup (25 g) Parmesan cheese, (optional)
  • 3-4 boneless pork loin chops ((about 1 inch thick))
  • ½ teaspoon (2 g) Creole seasoning
  • 1-2 eggs
  • 2 teaspoons (10 g) Worcestershire
  • 2 tablespoons (28 ml) olive oil

Instruction

  • Preheat oven to 400 degree F. Line a baking sheet with parchment paper and with cooking oil spray. Set aside.
  • Melt butter in a medium sized skillet or pan over medium high heat. Add in panko, Italian seasoning, garlic powder, onion powder, lemon zest, parmesan cheese (optional), salt and pepper to taste. Mix well until combined. Remove from the heat when bread crumbs start to turn light brown, about 2-3 minutes. Set aside.
  • Season pork chops on both sides with salt, pepper and creole seasoning.
  • Break eggs into a light shallow bowl, add in the Worcestershire and lightly beat the egg mixture.
  •  Dip pork chop into the egg mixture, shake to take off excess then coat with breadcrumbs making sure all surfaces are covered, shake of the excess and place on a plate. Repeat the process for the other pork chops.
  • Place breaded pork in the refrigerator for about 10-12 minutes or overnight, this helps the coating to cling well on the pork.
  • Place pork in the already prepared baking sheet, drizzle with oil and bake for about 15 minutes. Season with parsley and serve.