A classic copycat made a million times better using pantry ingredients! So crisp-tender, and perfect for chicken too!
4.6 stars (11 ratings)
Ingredients
48-ounce pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
2large eggs, beaten
¼cupmilk
1 ½cupsPanko
½teaspoongarlic powder
¼teaspoononion powder
¼teaspoondried oregano
¼teaspoondried basil
¼teaspoondried thyme
¼teaspoondried parsley
¼teaspoonsmoked paprika
¼cupvegetable oil
For the brussels sprouts and apples
1poundbrussels sprouts, halved
1Gala apple, cut into 1/2-inch wedges
3tablespoonsolive oil
2tablespoonbrown sugar
1teaspoondried rosemary
¼teaspoondried sage
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine brussels sprouts, apple, olive oil, brown sugar, rosemary and sage; season with salt and pepper, to taste; set aside.
Season pork chops with salt and pepper, to taste.
In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, garlic powder, onion powder, oregano, basil, thyme, parsley, paprika and vegetable oil; season with salt and pepper, to taste.
Working one at a time, dip pork chops into the egg mixture, then dredge in the Panko mixture, pressing to coat.
Place pork chops onto the prepared baking sheet; place brussels sprouts mixture around pork chops.
Place into oven and bake for 10-12 minutes. Turn pork chops over, and bake for an additional 10-12 minutes, or until the pork is completely cooked through, reaching an internal temperature of 140 degrees F.