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Plate with panko covered pork chop covered in a creamy herb dressing.
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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.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Calories 362kcal
Author Deborah Harroun

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.
    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
  • 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.
    4 boneless pork chops, 1 tablespoon vegetable oil, cooking spray
  • 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.
    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
  • Serve the pork chops topped with the creamy herb dressing.

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

Serving: 1pork chop | Calories: 362kcal | Carbohydrates: 8g | Protein: 41g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 97mg | Sodium: 615mg | Fiber: 1g | Sugar: 3g