If you’re looking for a fresh way to prepare pork chops, this is it. Despite the title, these pork chops are baked rather than fried, making them perhaps a little healthier than you expected while still retaining a wonderfully crispy crust. The addition of Parmigiano-Reggiano and fresh parsley in the breadcrumb mixture adds delicious flavor to the pork chops. A refreshing fennel salad complements both the texture and taste of the pork chops beautifully and provides some vitamins to go with the lean protein.
Pork is one of the most popular meats in all of Italy. Dried, cured, fresh—any way you can think of, Italians love their pork. I wanted to make a flavorful and perfectly cooked pork dish, so I created this light crispy oven baked pork chops with fennel salad recipe. This technique keeps the pork moist and juicy, while the Parmigiano-Reggiano and panko crust stays crunchy and doesn’t get soggy, even if served at room temperature. Adding a refreshing fennel salad with a light apple cider vinaigrette makes this a perfect summertime dinner that is great for dinner parties, since you just put the pork in the oven and wait for it to finish while you enjoy some wine with your guests.
Easy Crispy Oven Baked Pork Chops and Fennel Salad
- 4 boneless pork chops 1-inch thick
- 3 1/2 cups panko bread crumbs
- 2 large garlic cloves minced
- 2 tablespoons olive oil
- freshly ground black pepper to taste
- 4 tablespoons grated Parmigiano-Reggiano
- 3 tablespoons fresh Italian parsley finely chopped
- 1/2 cup flour for dredging
- 3 large eggs
- 2 large fennel bulbs
- 1 tablespoon capers
- Combine panko, garlic, olive oil, salt, pepper, and parsley in shallow dish and toss to evenly coat the dish.
- Transfer to the oven and bake at 350ºF for 15 to 20 minutes or until light golden brown.
- Remove from the oven and let cool, add the Parmigiano-Reggiano, and toss to incorporate.
- Raise the oven temperature to 450°.
- Place the flour in another shallow dish.
- Beat the eggs and put in another shallow dish.
- Lightly salt each side of the pork chops, then dredge each pork chop in the flour, shaking off any excess, then in the eggs, and finally in the panko mixture, pressing lightly to allow panko to adhere evenly to the pork chops.
- Spray a wire rack with cooking spray and place on a baking sheet.
- Transfer the breaded pork chops to the wire rack and bake for 20 minutes.
- In a small bowl, mix all of the ingredients for the vinaigrette, slowly adding the olive oil while whisking.
- Using a mandoline, shave the fennel bulbs to 1/16-inch slices. Toss with the dressing and add the capers, then arrange on a serving platter.
- Remove the pork chops from the oven and let rest for 3 minutes. Slice each pork chop into 1/4-inch slices and place on the fennel salad. Serve immediately.
Please let us know if you try this recipe and if you do, please let us know what you think!