Panko and Parmesan Crusted Pork Chops with Herb Salad

Panko and Parmesan Crusted Pork Chops with Herb Salad

Panko and Parmesan Crusted Pork Chops with Herb Salad

Serves 4-6

Note: Another great quick weeknight meal or elegant enough for company. The lemon vinaigrette is a wonderful balance to the naturally rich pork. Any leftover pork could be turned into a delicious sandwich!



  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Savor All-Purpose Seasoning
  • 1 1/2 tablespoons olive oil
  • 3 cups loosely packed fresh herbs, I used celery leaves, basil, parsley and cilantro. Or use baby mixed greens


  • 1 1/2 pounds thin cut boneless pork chops
  • 2 eggs
  • 3/4 cup flour
  • 1 1/2 cups Panko
  • 1/4 cup Parmesan cheese finely grated (use a microplane)
  • 2 1/2 teaspoons Savor All-Purpose Seasoning
  • 6 tablespoons olive oil divided



  1. Heat oven to 200 degrees
  2. Whisk the vinaigrette ingredients together in a medium bowl and set aside, do not dress the greens yet.
  3. Place a pork chop in a gallon size zip top bag and pound with a meat mallet until 1/4 inch think. Remove to a plate and repeat with remaining chops.
  4. Whisk the eggs with 1/2 of an egg shell of water (about 1 tablespoon) in a shallow bowl, set aside.
  5. Place the flour on a dinner plate, set aside
  6. Combine the Panko and Parmesan on a dinner plate, set aside
  7. Season both sides of the pork with the Savor
  8. Next lightly dredge the pork in the flour, shaking off excess, dip into egg wash and then dredge in the Panko mixture. Press on the pork so the Panko mixture adheres well.
  9. Place the chop on a rack over a sheet pan and bread the remaining chops.
  10. Heat a large nonstick saute pan over medium/high heat, add 2 tablespoons of oil.
  11. In batches cook the pork until browned, about 2 minutes per side adding more oil to the pan if needed. If unsure if the pork is cooked through, the internal temperature should be 138 degrees.
  12. Hold the cooked pork on a clean rack over a sheet pan in the oven until ready to serve.
  13. Just before serving add the herbs to the vinaigrette and toss to coat.

To serve, either plate the pork individually or place on a platter and top with the herb salad.