Panko-Crusted Pork Chops With Roasted Broccoli Rabe

Photo by Gentl & Hyers
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 507 calories
    • 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


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


  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.