Panko-Crusted Pork Chops With Roasted Broccoli Rabe

Panko-Crusted Pork Chops with Roasted Broccoli Rabe
Gentl & Hyers
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preparation
25
minutes
cooking
45
minutes
Serves 4

Ingredients

1 1/2
cups
panko bread crumbs
1/3
cup
Dijon mustard
1 1/2
teaspoons
sweet paprika
1/2
teaspoon
cayenne pepper
4
bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
kosher salt and black pepper
1
bunch broccoli rabe (or 2 bunches broccolini), thick stems trimmed
2
tablespoons
olive oil
1
15.5-ounce can cannellini beans, rinsed9
lemon wedges, for serving

Directions

  1. Heat oven to 450° F with the racks in the upper and lower thirds.
  2. Place the bread crumbs on a rimmed plate or baking dish. Combine the mustard, paprika, and cayenne in a medium bowl. Season the pork with ½ teaspoon salt. Spread both sides of the pork with the mustard coating, dividing evenly, then coat with the bread crumbs, pressing gently to help them adhere.
  3. Roast the pork on a large rimmed baking sheet on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 145° F, 15 to 20 minutes.
  4. Meanwhile, toss the broccoli rabe, oil, and ¼ teaspoon each salt and black pepper on a separate rimmed baking sheet. Roast on the bottom rack, tossing occasionally, until crisp-tender, 4 to 5 minutes. Toss with the cannellini beans.
  5. Serve the pork over the broccoli rabe and beans with the lemon wedges, for squeezing.

 

 

Chris Morocco
May 2014

Nutritional Information

  • Per Serving
  • Calories 507
  • Fat 19 g
  • Sat Fat 5 g
  • Cholesterol 115 mg
  • Sodium 1,047 mg
  • Protein 49 g
  • Carbohydrate 33 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 88 mg
What does this mean? See Nutrition 101.

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