Panko, Thyme and Parmesan Encrusted Pork Chops
INGREDIENTS
2-3 boneless, skinless pork chops
½ cup panko breadcrumbs*
2 tsp. dried thyme*
½ cup parmesan cheese*
Kosher salt* and freshly ground black pepper*
Olive oil*
1 package haricots verts
Zest of 1 lemon*
2-3 ears of fresh corn
1-pint cherry tomatoes, chopped
Juice of ½ lime
DIRECTIONS
Preheat the oven to 400 degrees. Line a glass baking dish with foil. Mix panko, thyme, parmesan, salt, and pepper in a medium sized dish. Rub each chop with olive oil and sprinkle with salt and pepper. Roll each chop in the panko mixture. Place in the glass baking dish and bake for 20-25 minutes or until meat reaches an internal temperature of 145 degrees.
Heat a drizzle of olive oil in a skillet over medium heat. Add the haricots verts and sprinkle with salt, pepper, and lemon zest. Cook for 5 minutes, maintaining the bright green color and a bit of crispness.
Boil a large pot of salted water. Shuck the corn and add to the boiling water. Cook for about 8 minutes. Cut the corn off the cob, combine with the tomatoes, lime juice and a sprinkling of salt and pepper. Enjoy!
Wine Pairing
Sauvignon Blanc, Chardonnay, Pinot Noir
Kid Version
My kids love these pork chops! I serve them the haricots verts raw, with cooked corn off the cob and chopped tomatoes on the side.
