Marry This Panko-Crusted Pork Chops recipe is a crispy and juicy dish, which is made with panko breadcrumbs and boneless pork chops. It’s the perfect weeknight dinner, ready in about 35 minutes.
Jump to RecipePanko-Crusted Pork Chops with Carrot Mash Ingredients
Everything you need for the chops and mash.
- 2 lb. carrots, peeled and cut into 2-inch pieces
- 4 Tbsp. salted butter, cubed
- 1 Tbsp. honey
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. cayenne pepper
- 5 Tbsp. panko breadcrumbs
- 1 Tbsp. olive oil
- 4 4-ounce boneless pork loin chops (about 1 inch thick)
- 2 Tbsp. honey mustard
- Chopped fresh parsley, for topping
How To Make Panko-Crusted Pork Chops with Carrot Mash
A simple guide to a delicious meal.
- Preheat and Steam the Carrots: Preheat your oven to 425°F. Place the carrots in a steamer basket set in a saucepan with 2 inches of water. Cover and steam over medium-high heat for about 20 minutes, or until very tender.
- Make the Carrot Mash: Carefully transfer the hot, drained carrots to a food processor. Process until they are mostly smooth but still have a little texture. Add the cubed butter, honey, salt, and cayenne pepper, and pulse just until the butter is melted and fully incorporated. Keep the mash warm while you cook the pork.
- Prepare the Panko Topping: While the carrots are steaming, combine the panko breadcrumbs, olive oil, and a pinch of salt in a small bowl. Toss well to ensure the panko is evenly coated in oil.
- Coat the Pork Chops: Arrange the pork chops on a baking sheet. Spread the honey mustard evenly over the tops of the chops. Press the panko mixture firmly onto the mustard to create an even crust.
- Bake the Pork Chops: Bake for 10 to 12 minutes, until the panko is golden brown and the pork is almost cooked through (it will continue to cook slightly from residual heat). Serve the pork chops immediately with the warm carrot mash, and garnish with fresh parsley.
Recipe Tips
Tricks for perfect pork chops every time.
- How to get an extra crispy panko topping? The olive oil helps, but for a guaranteed golden-brown crunch, you can toast the panko in a dry skillet over medium heat for 2-3 minutes before mixing it with the oil.
- How do I know when the pork chops are done? The safest way to avoid dry pork is to use a meat thermometer. Boneless chops are done when the internal temperature reaches 145°F. Pulling them out of the oven a few degrees shy of that and letting them rest is a good strategy.
- Can I make the carrot mash ahead of time? Yes, the mash can be made up to two days in advance and stored in an airtight container in the refrigerator. Reheat it in the microwave or in a saucepan over low heat, stirring in a splash of milk or water if it’s too thick.
- What if I don’t have a steamer basket? You can boil the carrots instead. Place them in a saucepan, cover with cold water, bring to a boil, and cook until tender, about 15-20 minutes. Be sure to drain them very well before processing to avoid a watery mash.
What To Serve With Panko-Crusted Pork Chops
Rounding out your plate.
While the carrot mash provides a lovely side, this dish also pairs wonderfully with a simple green vegetable to complete the meal. Consider serving with:
- Roasted green beans or asparagus
- A simple arugula salad with a lemon vinaigrette
- Steamed broccoli or peas
How To Store Leftovers
Saving your pork chops and mash for later.
- Refrigerate: Store leftover pork chops and carrot mash in separate airtight containers in the refrigerator for up to 3 days.
- Reheat: For best results, reheat the pork chops in an air fryer or oven at 375°F for 5-7 minutes to help the panko re-crisp. The carrot mash can be reheated in the microwave.
Panko-Crusted Pork Chops Nutrition Facts
An estimated nutritional breakdown per serving.
- Calories: 420 kcal
- Carbohydrates: 35 g
- Protein: 28 g
- Fat: 18 g
- Sodium: 450 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use bone-in pork chops. They often have more flavor. You will need to increase the baking time by about 5-10 minutes, depending on their thickness. Use a meat thermometer to ensure they reach an internal temperature of 145°F.
Absolutely. If you don’t have honey mustard, you can use Dijon mustard or whole-grain mustard for a tangier flavor. For a similar sweet and tangy profile, mix two tablespoons of Dijon mustard with one teaspoon of honey or maple syrup.
If your pork is cooked but the topping isn’t golden, you can switch your oven to the broil setting for 30-60 seconds. Watch it very carefully, as the panko can go from golden to burnt in a matter of seconds.
Try More Recipes:
Panko-Crusted Pork Chops with Carrot Mash Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes420
kcalCrispy baked pork chops with a tangy honey mustard and panko crust, served alongside a uniquely sweet and savory carrot mash for an easy weeknight meal.
Ingredients
2 lb. carrots
4 Tbsp. salted butter
1 Tbsp. honey & 1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
5 Tbsp. panko breadcrumbs & 1 Tbsp. olive oil
4 (4-oz) boneless pork loin chops
2 Tbsp. honey mustard
Fresh parsley, for garnish
Directions
- Preheat oven to 425°F. Steam carrots for 20 minutes until tender.
- Transfer steamed carrots to a food processor; add butter, honey, salt, and cayenne. Pulse until mostly smooth. Keep warm.
- Toss panko with olive oil and a pinch of salt.
- Place pork chops on a baking sheet and spread honey mustard over the tops.
- Press the panko mixture firmly onto the mustard.
- Bake for 10-12 minutes until panko is golden and pork is cooked through.
- Serve chops with carrot mash and a sprinkle of fresh parsley.
Notes
- For the juiciest pork, use a meat thermometer and pull the chops from the oven at 145°F.
- Press the panko mixture firmly into the honey mustard to ensure it adheres during baking.
- Drain the steamed carrots well to prevent the mash from being watery.
- The carrot mash can be made ahead and reheated just before serving.
