Crispy Baked Pork Chops
Ingredients
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1 cup panko bread crumbs
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1 teaspoon salt
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½ teaspoon dried oregano
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¼ teaspoon black pepper
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¼ teaspoon garlic powder
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¼ teaspoon dry mustard
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⅛ teaspoon paprika
Tools
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measuring cups
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measuring spoons
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June Pan
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June Food Thermometer
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rolling pin
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resealable plastic bag
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June Oven
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Start the coating
Add the panko bread crumbs to a large resealable bag. Add the salt, oregano, pepper, garlic powder, dry mustard, paprika and cayenne pepper. Seal the bag, pressing out as much air as possible. Use a rolling pin or another heavy object to lightly crush the crumbs in the bag.
resealable plastic bag
1 cup panko bread crumbs
1 teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon dry mustard
⅛ teaspoon paprika
⅛ teaspoon cayenne pepper
measuring cups
measuring spoons
rolling pin
Add the oil
Add the oil to the bag and seal again. Shake the bag and massage it lightly until the crumbs are evenly moistened by the oil.
2 tablespoons extra-virgin olive oil
Coat the pork chops
Add one pork chop to the bag and seal the bag. Shake the bag to coat the pork chop in the coating. If needed, use your fingers to press the crumbs onto the pork to coat it completely. Place the coated pork chop on the June Pan. Repeat with the remaining chops.
June Pan
4 boneless pork chops
Insert the June Food Thermometer
Insert the thermometer into the thickest part of the largest pork chop.
June Food Thermometer
Cook the pork chops
Carefully transfer the pan to the middle shelf of the June Oven. Cook the pork chops about 13 minutes, until crispy and golden brown on top. June will notify you when the pork chops are ready.
June Oven
Serve the pork
Remove the pan from the oven. Let the pork chops cool on the pan for 3 minutes before transferring to plates or a serving platter. Serve hot.
