These breaded pork chops are sure to become a new weeknight favorite. Tender pork chops are coated in crispy, cheesy crust and served with homemade bacon-kale pesto.
Servings : 6
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Ingredients
For the Pork
¼cupmilk,you can use skim milk, 1%, or 2%
1wholeegg
1cupoyster crackers
½cupshredded cheddar cheese
1teaspoondried oregano
salt and fresh ground black pepper,to taste
6center cut boneless pork chops,pounded to a 3/4-inch thickness
For the Pesto
2cupspacked baby kale leaves
1cupfresh basil leaves
½cuphalved walnuts
4sliceslow-sodium bacon,cooked to a crisp and crumbled
2clovesgarlic
¼cupextra virgin olive oil
Instructions
Preheat oven to 350°F.
Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
Combine milk and egg in a bowl; whisk until well incorporated.
In your food processor bowl, combine crackers, cheese, oregano, salt, and pepper; pulse until crumbly. Transfer the crumb mixture to a shallow dish.
Coat the pork chops in the crumb mixture, then dip in the egg mixture and into the crumbs again. Press down on the breading with your fingers to adhere.
Arrange the pork chops in the baking dish.
Bake for 20 minutes, flip over the pork chops, and continue to cook for 12 to 15 minutes more or until cooked through. Pork is done when the internal temperature registers at 145°F.
Meanwhile, combine all the pesto ingredients in your food processor and process until smooth, scraping the sides of the bowl with a spatula as necessary.
Taste for seasonings and adjust accordingly.
If you prefer, add more olive oil for a thinner consistency.
Remove the pork chops from the oven and let stand for about 5 minutes.
Transfer the pork chops to dinner plates, top with the kale pesto, and serve.
To get even cooking, consider pounding your pork chops to the same thickness. When it comes to thickness, I find that 3/4-inch is perfect for this recipe.
Cut off the fat. It's recommended to remove the fat around the pork chops' edges.
Allow resting time. Post-cooking, let the pork chops rest for around 5 minutes to redistribute the juices, giving you a juicier, flavorful bite.
Experiment with the cheese. While cheddar lends a tangy sharpness to the breading, any hard cheese is suitable. For instance, parmesan pairs beautifully with pesto.
Switch up the crackers. The recipe's oyster crackers can be replaced with any other type, like Saltines for a classic taste or Ritz for a buttery flavor. Alternatively, breadcrumbs could also be used.
Try different nuts. Walnuts aren't the sole choice - pine nuts, cashews, or pistachios can be used instead.
Use different meats. Don't limit the recipe to pork. Cuts of chicken, veal, or lamb of similar thickness can be used just as successfully.
To Store: Seal pesto tightly in a clean glass jar and keep in the fridge for up to 2 weeks. Keep pork wrapped or covered tightly in the fridge for up to 4 days.
To Freeze: Wrap the pork tightly in plastic and freeze for up to 3 months. Let thaw thoroughly in the fridge overnight.
To Reheat: Place on a baking sheet in a 350°F oven until just warmed through.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.