Panko Pork Chop

This 20 minute, one pan panko pork chop with vegetables is such an easy dinner for one. Crispy panko breading adds a nice crunch to a tender pork chop. Even toss leftover panko crumbs with the vegetables for an extra crunch.

[This pan seared pork chop recipe was originally posted in March 2019. It has been updated with new cooking instructions, expert tips, FAQ, related recipes and ways to repurpose/use up ingredients]

It can sometimes be hard to look forward to a solo weeknight meal, but this one pan panko pork chop is so easy and flavorful that you can’t not make them for yourself. Double the recipe for quick leftovers.

To make a full dinner even easier, toss some vegetables and small cubed potatoes on the pan. The potatoes get nice and crispy with the high heat to cook pork.

Ingredients

Scroll down to the panko pork chop recipe card for the amounts of each ingredient, but here’s a quick visual + description of what’s in this recipe.

• Canola or Grapeseed oil: Both have a higher smoke point than olive oil for example, so you can cook your panko pork chop over higher heat before burning.
• Egg: A scrambled egg will help bind the panko to your pan seared pork chop. You can make scrambled eggs with leftover egg.
• Panko breadcrumbs: dry, crunchy panko breadcrumbs are great on pork chops. They make the crust very crispy and crunchy. Plus, you can season panko however you want.
• Italian seasoning: I like to simply season the panko breadcrumbs with Italian seasoning for a flavorful topping, without much effort.
• Pork chop: ½-1 inch thick pork chop will cook fastest in a skillet. Boneless pork chops are easier to cook with and eat, but use bone-in or boneless, whatever you have.
• Grated Potatoes, Vegetable: cook some cubed potatoes and vegetables with your pork chop to make a full meal-all in one pan!
• Parmesan cheese: Grate some fresh parmesan cheese on top of your pan seared pork chop for extra earthy, salty flavor.

Instructions

Scroll down to the panko pork chop recipe card for more detailed instructions. Here’s a quick overview + photos to see how to make this recipe in general.

1.Whisk egg in shallow bowl. Pour breadcrumbs and Italian seasoning into another shallow bowl.

2. Dip pork chop into egg to cover entire pork chop with egg. Press into panko breadcrumbs on both sides.

3. Add oil to hot skillet. Place potatoes and pork chop in hot pan. Cook 6 minutes. Sprinkle any leftover panko breadcrumbs over potatoes.

4. Flip pork, toss potatoes. Add vegetables, if desired. Cook another 4-6 minutes. Or until pork chop is golden brown and 145 degrees F in thickest part. Let pork chop rest about 5 minutes.

5. Top panko pork chop and vegetables with grated parmesan cheese and lemon juice, if desired. Enjoy.

Storage/Reheating Tips

Store leftover panko pork chop the fridge in an air-tight container for up to about a week. To reheat, microwave, covered or reheat for about 5-10 minutes in a toaster oven, air fryer, or oven for a crispy crust.

Breading Tips

• Start with dried pork chops. Pat dry with a towel, if necessary.
• Scramble the egg well, so there are no streaks
• Let excess egg drip off pork chop
• Transfer pork chop to panko. Press into panko and flip using clean tongs
• Avoiding getting excess egg into the panko breading will help keep your panko pork chop crispy on the edges

Substitutions/Tips

• Substitute panko for regular or seasoned breadcrumbs.
• Cut potatoes into small, bite sized pieces, they’ll cook faster
• Use whatever veggies you have on hand: carrots, zucchini, asparagus, spinach, & cabbage would be good too.
• Other great add-ins: Add parmesan cheese, garlic powder, or a pinch of salt to panko topping.

FAQ

Other good pork recipes

• Pan Fried Pork Chop with Apples
• Pressure Cooker Pulled Pork

Repurpose this pan seared pork chop

• Double the panko pork chop recipe to have leftovers. It’s great cold on a salad.
• Cook up some pasta, add leftover vegetables and breaded pork chop to the pasta.

What to do with leftover ingredients

When you’re cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It’ll help you save money by wasting fewer ingredients.

• Pork chop: Pan Fried Pork Chop with Apples
• Potatoes: Potatoes & Brussels Sprouts Au Gratin, Cajun Shrimp Foil Packets, & these Roasted Winter Vegetables.
• Green beans: Swap for asparagus with this Lamb Steak
• Panko: Panko Chicken, or sprinkle over vegetables, while cooking in a skillet.

Did you make this panko pork chop? Leave me a comment & rating to share how it turned out!

Print

Panko Pork Chop

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This 20 minute, one pan panko pork chop with vegetables is such an easy dinner for one. Crispy panko breading adds a nice crunch to a tender pork chop.

Course dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 1 person

Author Rebecca Clyde MS, RDN

Equipment

• Cast iron skillet
• Measuring Cups
• Measuring Spoons
• knife
• cutting board
• TWO Small Mixing Bowls
• tongs

Ingredients

• 2 tablespoon neutral oil canola, grapeseed, avocado, etc
• 1 egg scrambled
• 2 tablespoons panko breadcrumbs or other breadcrumbs
• 1 teaspoon Italian seasoning
• 1 ½-1 inch thick pork chop pat dry
• 1 medium yukon gold potato chopped
• 1 large handful green beans washed, and trimmed
• 1 tablespoon parmesan cheese
• ½ whole lemon optional
• salt & pepper to taste

Instructions

• Place cast iron skillet on medium heat, add 2 Tablespoons oil. 
• Crack 1 egg into a shallow bowl, whisk with a fork. Pour 2 Tablespoons panko breadcrumbs and 1 teaspoon Italian seasoning into another shallow bowl. Dip pork chop into egg, flip and cover entire pork chop with egg.
• Repeat with bread crumbs. Bread with breadcrumbs on both sides. Leave remaining breadcrumbs in the shallow dish. Once skillet is hot, place pork chop on skillet. Set a timer for 6 minutes. Add 1 one Yukon gold potato, cubed to skillet. Stir potatoes occasionally.
• Flip pork chop once timer goes off, set timer for 6 minutes to cook the second side. Add 1 large handful sliced green beans and remaining breadcrumbs (from shallow bowl) to pan. Cook until pork is done, or to 145 degrees in the center. 
• Add vegetables and pork chop to plate. Top with a squeeze of lemon (optional), 1 Tablespoon parmesan cheese, and salt & pepper to taste. Let pork rest for at least 5 minutes before cutting into it.

Video

Notes

• You can use panko if you don’t have regular breadcrumbs on hand.
• Cut potatoes into small, bite sized pieces, they’ll cook faster
• Use whatever veggies you have on hand: carrots, zucchini, asparagus, spinach, & cabbage would be good too.

   

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