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Pork Chop

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 501kcal

Ingredients

  • 1/2 lb Pork chops boneless
  • 1 Egg beaten
  • 1/2 cup Seasoned Panko bread crumbs
  • 3 tbsp Extra-virgin olive oil
  • 2 slices Crusty bread toasted if desired
  • 1 tbsp Fresh parsley chopped

Caper sauce

  • 2 tsp Extra-virgin olive oil
  • 1 tbsp Red onion diced small
  • 2 cloves Garlic minced
  • 2 tbsp Capers
  • 1/2 tsp All-purpose flour
  • 1/2 cup Chicken broth
US Customary - Metric

Instructions

  • Season the pork chops on both sides with salt and pepper. Dip the chops into the egg then coat well with breadcrumbs, pressing them on firmly.
  • Preheat the oven to 350 degrees.
  • Heat an oven safe saute pan on medium heat. Once hot, add the oil. Brown the pork chops to golden brown on both sides. Place the pan in the oven and cook the pork to an internal temperature of 145 degrees using a thermometer. Remove from the pan and set aside to rest while you make the sauce.
  • For the sauce: Add the oil to the saute pan from the pork chops over medium heat. Saute the onion and garlic until softened. Add in the capers and stir in the flour until fully combined. Stir in the broth. Bring to a simmer until it thickens to a creamy consistency. Season with salt and pepper to taste.
    (If too thick stir in broth a little at a time until the sauce comes to a creamy consistency)
  • Spoon the sauce over the pork. Serve with bread. Garnish with parsley.

Nutrition

Calories: 501kcal | Carbohydrates: 50g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 962mg | Potassium: 646mg | Fiber: 3g | Sugar: 3g | Vitamin A: 304IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 4mg