Panko Pork Chops with Creamy Herb Dressing

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 you have leftover panko breadcrumbs, try out this Panko Crusted Salmon or Margherita Chicken.

If I had to choose one of my favorite culinary ingredients, panko would be right there at the top. 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.

Panko brings so much more than regular breadcrumbs. You get that crunch and texture – making foods almost feel like they are fried, but keeping in much healthier.

These Panko Pork Chops are super simple, and super fast. You can have them on the table in under 30 minutes!

Ingredients and Substitutions

• Flour: The flour will help everything to stick to the pork chop. It only takes a small amount, but you don’t want to skip it.
• Seasonings: I use a mixture of salt, onion powder, cumin, chili powder, and ground red pepper. This mixture can
• Soy Sauce: You don’t taste a soy sauce flavor in the final dish, but the soy sauce brings in some extra background flavor.
• Egg Whites: The egg whites help the panko to stick to the pork chops.
• Panko: You can find panko at most grocery stores where the regular breadcrumbs are. You can also find whole wheat panko breadcrumbs if you want to swap those in. You could also use regular breadcrumbs, but I have not tested the amount of breadcrumbs that you’d need.
• Pork Chops: I like to use boneless pork chops that are between 1/2″ to 1″ thick. You could also use bone in pork chops but it would change the cook time.
• Oil: You can use vegetable oil, olive oil, or any other neutral oil.
• Green Onions: You can also sub in chives for the green onions.
• Parsley: For best results, you want to use fresh parsley. You can use dried (cutting the amount back) but fresh will give you the best flavor, by far.
• Sour Cream: This will make the dressing really creamy. I use full fat, but reduced fat will work, too.
• Milk: The milk thins the sauce out a bit. If you want the sauce thicker, you can leave the milk out, or only use as much as you want.
• Mayonnaise: Mayonnaise adds in some tang. You could also use Greek yogurt as a substitution.
• Vinegar: My vinegar of choice in this dressing is apple cider vinegar, but feel free to experiment!
• Garlic Powder: You could swap in some fresh garlic if you like the flavor of raw garlic. I usually stick with the garlic powder for this recipe.

More Pork Chop Recipes

Italian Pork Chops with Creamy Mushroom Sauce
Honey Mustard Pork Chops
Pork Chops with Dijon Mushroom
Breaded Pork Chops with Cream Gravy
Grilled Pork Chops with Cilantro Lime Sauce

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Panko Pork Chops with Creamy Herb Dressing

5 from 1 vote

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: American

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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.

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Ingredients

Pork Chops

• ▢ 4 teaspoons all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon ground cumin
• ▢ 1/2 teaspoon chili powder
• ▢ 1/4 teaspoon ground red pepper
• ▢ 2 teaspoons low-sodium soy sauce
• ▢ 2 large egg whites
• ▢ 1 cup panko
• ▢ 4 boneless pork chops 1/2- to 1-inch thick
• ▢ 1 tablespoon vegetable oil
• ▢ cooking spray

Creamy Herb Dressing

• ▢ 2 tablespoons chopped green onions
• ▢ 2 tablespoons chopped fresh flat-leaf parsley
• ▢ 1/4 cup sour cream
• ▢ 2 tablespoons milk
• ▢ 2 tablespoons mayonnaise
• ▢ 2 teaspoons cider vinegar
• ▢ 1/2 teaspoon garlic powder

Instructions

• Preheat the oven to 450ºF.
• 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. Dredge the pork chops in the flour mixture, then in the egg mixture, then coat in the panko. Place in the skillet and cook until browned, about 1 minute per side. Transfer to a baking sheet that has been coated with cooking spray. Bake in the oven until the internal temperature is 145ºF, 6-8 minutes, depending on the thickness of your pork chops. Remove and let rest for 5 minutes.
• While the pork chops are cooking, make the dressing by combining the green onions, parsley, sour cream, milk, mayonnaise cinder vinegar and garlic powder. Season to taste with salt and pepper.
• Serve the pork chops topped with the creamy herb dressing.

Recipe Notes:

adapted from Cooking Light October 2008

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1pork chop, Calories: 362kcal (18%), Carbohydrates: 8g (3%), Protein: 41g (82%), Fat: 19g (29%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 8g, Cholesterol: 97mg (32%), Sodium: 615mg (27%), Fiber: 1g (4%), Sugar: 3g (3%)

Keywords: panko pork chops