At first I thought the herb dressing might be a little strange with the pork chops as it wasn’t a combination I’d ever had before, but I enjoyed it! These were super easy to make and healthy (a Cooking Light recipe) to boot!
Panko-Crusted Pork Chops with Creamy Herb Dressing
ALERT: THIS IS ONLY FOR TWO SERVINGS. I may have realized this as I started to cook four pork chops…so I just doubled the dry ingredients; the egg was enough for all four.
- 2 teaspoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground red pepper
- 1 teaspoon low-sodium soy sauce
- 1 large egg white
- 1/3 cup panko (Japanese breadcrumbs)
- 2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- 1 teaspoon canola oil
- Cooking spray
- 1 tablespoon chopped green onions
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons fat-free sour cream (I used reduced-fat.)
- 1 tablespoon fat-free milk
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon cider vinegar
- 1/4 teaspoon garlic powder
I didn’t change anything so these directions are directly from the website.
Preheat oven to 450°. Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg white in a medium bowl, stirring with a whisk. Place panko in a shallow dish.
Dredge pork in flour mixture; dip in egg mixture. Dredge in panko. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Place pork on a baking sheet coated with cooking spray. Bake at 450° for 6 minutes or until done. (I don’t like any pink, so I cooked probably an additional 8-10 minutes.)
For the dressing, combine onions and the remaining ingredients. Serve dressing with pork.