Easy Crispy Oven Baked Pork Chops and Fennel Salad
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
907 kcal
-
Course
Main Course
-
Cuisine
Italian
Easy Crispy Oven Baked Pork Chops and Fennel Salad
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If you love fried chicken but want a healthier and equally delicious alternative, this recipe is it!
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Ingredients
- 4 boneless pork chops 1-inch thick
- 3 1/2 /2 cups Panko bread crumbs
- 2 large garlic cloves minced
- 2 tablespoons olive oil
- freshly ground black pepper to taste
- salt
- 4 tablespoons grated parmigiano-reggiano
- 3 tablespoons fresh Italian parsley finely chopped
- 1/2 /2 cup flour for dredging
- 3 large eggs
- 2 large fennel bulbs
- 1 tablespoon capers
SALAD DRESSING
- 1/4 /4 cup apple cider vinegar
- 2/3 /3 cup extra-virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Combine panko, garlic, olive oil, salt, pepper, and parsley in shallow dish and toss to evenly coat the dish.
- Transfer to the oven and bake at 350ºF for 15 to 20 minutes or until light golden brown.
- Remove from the oven and let cool, add the Parmigiano-Reggiano, and toss to incorporate.
- Raise the oven temperature to 450°.
- Place the flour in another shallow dish.
- Beat the eggs and put in another shallow dish.
- Lightly salt each side of the pork chops, then dredge each pork chop in the flour, shaking off any excess, then in the eggs, and finally in the panko mixture, pressing lightly to allow panko to adhere evenly to the pork chops.
- Spray a wire rack with cooking spray and place on a baking sheet.
- Transfer the breaded pork chops to the wire rack and bake for 20 minutes.
- In a small bowl, mix all of the ingredients for the vinaigrette, slowly adding the olive oil while whisking.
- Using a mandoline, shave the fennel bulbs to 1/16-inch slices. Toss with the dressing and add the capers, then arrange on a serving platter.
- Remove the pork chops from the oven and let rest for 3 minutes. Slice each pork chop into 1/4-inch slices and place on the fennel salad. Serve immediately.
Nutrition Information
Show Details
Serving
125g
Calories
907kcal
(45%)
Carbohydrates
60g
(20%)
Protein
45g
(90%)
Fat
53g
(82%)
Saturated Fat
10g
(50%)
Cholesterol
215mg
(72%)
Sodium
1339mg
(56%)
Potassium
1176mg
(34%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
640IU
(13%)
Vitamin C
18.5mg
(21%)
Calcium
247mg
(25%)
Iron
5.8mg
(32%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 907 kcal
% Daily Value*
| Serving | 125g | |
| Calories | 907kcal | 45% |
| Carbohydrates | 60g | 20% |
| Protein | 45g | 90% |
| Fat | 53g | 82% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 1339mg | 56% |
| Potassium | 1176mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 18.5mg | 21% |
| Calcium | 247mg | 25% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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