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Panko-Crusted Pork Chops with Carrot Mash

Prep Time:

25 Minutes

Cook Time:

15 Minutes

Serves:

5 Servings

About the Recipe

These oven-baked pork chops have an extra crispy panko breadcrumb crust that tastes delicious alongside the smooth and creamy carrot mash. Add another veggie of your choice for a balanced and perfectly nutritious meal!

Ingredients

  • 2 1/2 lb. carrots, peeled and cut into 2-inch pieces 

  • 5 Tbsp. salted butter, cubed

  • 1 1/2 Tbsp. honey

  • 3/4 tsp. kosher salt, plus more to taste

  • 1/4 tsp. cayenne pepper

  • 6 Tbsp. panko breadcrumbs

  • 2 Tbsp. olive oil

  • 5 4-ounce boneless pork loin chops (about 1 inch thick)

  • 2 1/2 Tbsp. honey mustard

  • Chopped fresh parsley, for topping

Instructions

  1. Preheat the oven to 425 ̊ . Fill a medium saucepan with 2 inches of water. Set a steamer basket in the pan and add the carrots. Cover and steam over medium-high heat until tender, about 20 minutes.

  2. Drain the carrots and transfer to a food processor. Process until mostly smooth but not totally pureed. Add the butter, honey, salt and cayenne and pulse until the butter is fully incorporated. Keep the mash warm.

  3. While the carrots cook, prepare the pork: Combine the panko, olive oil and a pinch of salt in a small bowl.

  4. Place the pork chops on a baking sheet. Cover with the honey mustard, then top evenly with the panko mixture, pressing to adhere.

  5. Bake the pork chops until the panko is golden and the meat is almost cooked through, 10 to 12 minutes (the pork will continue to cook out of the oven). Serve with the carrot mash and top with parsley. Add a green veggie of your choice for a perfectly balanced meal!

Prepared via: Ree Drummond

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