Panko Breaded Pork Chop with Lemon Butter Broccoli

I have been exploring more recipes that use the Panko breadcrumbs. I found this in my recent issue of Everyday Food.









You want to make a cutlet out of your pork loin which is easily done with a small pan and some plastic wrap. If you have a mallet of course that works great also.




smack it with the pan until it is about 1/4 inch thick








These are the panko crumbs, they crisp up nicely and have a nice light flavor.




Toss them on a cookie sheet with some olive oil and put them in the oven to toast. The recipe says you should cook them for about 7 minutes but they will be toasted after just a few. Keep stirring them around while they toast so they brown evenly.




Pull them out when they are all nice and golden brown and set them aside.




Get your pork covered in dijon mustard. This will allow the breadcrumbs to adhere to the pork without using eggs and adding another layer of flavor.




Once you have it covered on one side you can move it to the breadcrumbs.








Lay the pork on the crumbs and then coat the other side with the mustard.




I don't have a baking rack that fits in my cookie sheet so my SO actually suggested this. It is the rack from our toaster oven!




Pop it in the oven and lets get a side dish going.




Grab the pan you flattened your pork with and toss in some frozen broccoli.




Get some lemon and some butter.




Cook the broccoli up and then add the lemon and the butter, don't forget a little salt as well.





After the pork has cooked for about 10-15 minutes you are ready to plate and eat!




The pork was juicy and the breading was crispy and full of flavor thanks to the mustard. If you don't like mustard you could always use an egg wash to get the breadcrumbs to stick to the pork.

Have a great week!