Panko Pork Chop
This 20 minute, one pan panko pork chop with vegetables is such an easy dinner for one. Crispy panko breading adds a nice crunch to a tender pork chop.
Servings 1 person
Equipment
- Cast iron skillet
- Measuring Cups
- Measuring Spoons
- knife
- cutting board
- TWO Small Mixing Bowls
- tongs
Ingredients
- 2 tablespoon neutral oil canola, grapeseed, avocado, etc
- 1 egg scrambled
- 2 tablespoons panko breadcrumbs or other breadcrumbs
- 1 teaspoon Italian seasoning
- 1 ½-1 inch thick pork chop pat dry
- 1 medium yukon gold potato chopped
- 1 large handful green beans washed, and trimmed
- 1 tablespoon parmesan cheese
- ½ whole lemon optional
- salt & pepper to taste
Instructions
- Place cast iron skillet on medium heat, add 2 Tablespoons oil.
- Crack 1 egg into a shallow bowl, whisk with a fork. Pour 2 Tablespoons panko breadcrumbs and 1 teaspoon Italian seasoning into another shallow bowl. Dip pork chop into egg, flip and cover entire pork chop with egg.
- Repeat with bread crumbs. Bread with breadcrumbs on both sides. Leave remaining breadcrumbs in the shallow dish. Once skillet is hot, place pork chop on skillet. Set a timer for 6 minutes. Add 1 one Yukon gold potato, cubed to skillet. Stir potatoes occasionally.
- Flip pork chop once timer goes off, set timer for 6 minutes to cook the second side. Add 1 large handful sliced green beans and remaining breadcrumbs (from shallow bowl) to pan. Cook until pork is done, or to 145 degrees in the center.
- Add vegetables and pork chop to plate. Top with a squeeze of lemon (optional), 1 Tablespoon parmesan cheese, and salt & pepper to taste. Let pork rest for at least 5 minutes before cutting into it.
Video
Notes
- You can use panko if you don't have regular breadcrumbs on hand.
- Cut potatoes into small, bite sized pieces, they'll cook faster
- Use whatever veggies you have on hand: carrots, zucchini, asparagus, spinach, & cabbage would be good too.