Servings
4Prep
5 minCook
25 minIngredients
| boneless porkloin chops thinly sliced | 2lb or 12 thin chops | |
| Panko bread crumbs | 1 cup | |
| granulated garlic | 1/2 tsp | |
| granulated onion | 1 tsp | |
| sweet paprika | 1/2 tsp | |
| olive oil | 1/4 cup | |
| parsley | 1 1/2 tsp | |
| lemon | 1/2 of a lemon | |
| salt and pepper | To taste- I recommend at least 1/2 tsp of each. |
This effortless pork recipe is one we enjoy often. It was inspired by the Bier Garden in Portsmouth, Virgina. I love to dip the pork in the Mushroom Gravy! It’s great paired with your favorite Pierogis.
- Place Panko, granulated garlic, granulated onion, paprika, parsley, salt and pepper on a dinner plate. Mix with your hand until everything is combined.
- Pour the olive oil onto your baking stone and make sure it is spread around.
- Dip both sides of the pork chops into the Panko mixture. I kind of press down onto the chop to ensure the breading sticks. Place breaded chops onto the baking stone.
- When all of the chops are breaded, place them into a 350 degree oven for 15 mins.
- After 15 minutes, flip the chops over so the other side can brown.
- Squirt all of the chops with a little bit of the lemon and serve with my Mushroom Gravy.
I press the chops into the breading mixture for better coverage. Keep one dry hand and one meat hand.
Place in a 350 degree oven.
Flip after 15 minutes so the other side can get brown and toasty.
These are by far my favorite brand of herbs and spices. They are always fresh tasting even when dried.
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