One Pan Panko Pork Chop Dinner (for one)

Ingredients

Scroll down to the panko pork chop recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.

• Canola or Grapeseed oil: Both have a higher smoke point than olive oil for example, so you can cook your panko pork chop over higher heat before burning.
• Egg: A scrambled egg will help bind the panko to your pan seared pork chop. You can make scrambled eggs with leftover egg.
• Panko breadcrumbs: dry, crunchy panko breadcrumbs are great on pork chops. They make the crust very crispy and crunchy. Plus, you can season panko however you want.
• Italian seasoning: I like to simply season the panko breadcrumbs with Italian seasoning for a flavorful topping, without much effort.
• Pork chop: ½-1 inch thick pork chop will cook fastest in a skillet. Boneless pork chops are easier to cook with and eat, but use bone-in or boneless, whatever you have.
• Grated Potatoes, Vegetable: cook some cubed potatoes and vegetables with your pork chop to make a full meal-all in one pan!
• Parmesan cheese: Grate some fresh parmesan cheese on top of your pan seared pork chop for extra earthy, salty flavor.

Breading Tips

• Start with dried pork chops. Pat dry with a towel, if necessary.
• Scramble the egg well, so there are no streaks
• Let excess egg drip off pork chop
• Transfer pork chop to panko. Press into panko and flip using clean tongs
• Avoiding getting excess egg into the panko breading will help keep your panko pork chop crispy on the edges

Instructions

Scroll down to the panko pork chop recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.

1. Whisk egg in shallow bowl. Pour breadcrumbs and Italian seasoning into another shallow bowl.

2. Dip pork chop into egg to cover entire pork chop with egg. Press into panko breadcrumbs on both sides.

3. Add oil to hot skillet. Place potatoes and pork chop in hot pan. Cook 6 minutes. Sprinkle any leftover panko breadcrumbs over potatoes.

4. Flip pork, toss potatoes. Add vegetables, if desired. Cook another 4-6 minutes. Or until pork chop is golden brown and 145 degrees F in thickest part. Let pork chop rest about 5 minutes.

5. Top panko pork chop and vegetables with grated parmesan cheese and lemon juice, if desired. Enjoy.

Storage/Reheating Tips

Store leftover panko pork chop the fridge in an air-tight container for up to about a week. To reheat, microwave, covered or reheat for about 5-10 minutes in a toaster oven, air fryer, or oven for a crispy crust.

Substitutions/Tips

• Substitute panko for regular or seasoned breadcrumbs.
• Cut potatoes into small, bite sized pieces, they'll cook faster
• Use whatever veggies you have on hand: carrots, zucchini, asparagus, spinach, & cabbage would be good too.
• Other great add-ins: Add parmesan cheese, garlic powder, or a pinch of salt to panko topping.

Other good pork recipes

• Pan Fried Pork Chop with Apples
• Pressure Cooker Pulled Pork

Repurpose this pan seared pork chop

• Double the panko pork chop recipe to have leftovers. It's great cold on a salad.
• Cook up some pasta, add leftover vegetables and breaded pork chop to the pasta.

What to do with leftover ingredients

When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.

• Pork chop: Pan Fried Pork Chop with Apples
• Potatoes: Potatoes & Brussels Sprouts Au Gratin, Cajun Shrimp Foil Packets, & these Roasted Winter Vegetables.
• Green beans: Swap for asparagus with this Lamb Steak
• Panko: Panko Chicken, or sprinkle over vegetables, while cooking in a skillet.

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