Ingredients:

  

    1/2  cup plain panko bread
            crumbs       

        3  tsp dijon mustard   

    1/4  cup sliced almonds     

        2  tbsp finely chopped parsley       

        1  tbsp chopped fresh thyme       

 1 1/2  tbsp olive oil   

    1/2  tbsp brown sugar   

    1/2  tsp salt   

    1/2  tbsp garlic powder   

    1/2  tsp dry mustard   

    1/4  tsp cumin     

    1/2  tsp onion powder   

    1/4  tsp black pepper 

 

       2  cups arugula     

       1  sliced shallot 

1 1/2  tbsp olive oil     

       1  tbsp white balsamic vinegar             salt and pepper to taste     

 

2  pork chops, bone in

 

I've done the work for you, stay on track and log this recipe with myfitnesspal search:

 

heartfoodie panko almond pork chop with arugula salad

8 Steps/Instructions:
 

Step 1:  Combine brown sugar, salt, pepper, garlic powder, dry mustard, onion powder and cumin in a bowl.  Generously coat the pork and let them sit.

 

Step 2:  Preheat oven for 425.

Step 3:  In another bowl, whisk together mustard and olive oil. Then add panko, parsley, thyme and almonds.  If too dry, add more olive oil, if too wet, add panko.  Season with salt and pepper.

 

 Step 4:  Prepare a nonstick pan over medium high heat.  Spray with cooking oil and sear both sides of the pork chops until lightly browned.

 

Step 5:  Place seared chops on a lined baking sheet and bake for 5 minutes.  

 

Step 6:  Flip the chops and spoon the panko mixture on top and bake for another 7 minutes.  

 

Step 7:  Prepare salad by whisking oil, vinegar, salt and pepper together. Add arugula and shallots.

 

​Step 8: To serve, place chop on plate with salad. Cut into the juicy chop and put in mouth. Yum.

​

​

​

​

​

 

 

Back to blog posting