What's for Dinner? Delicious meals make the most comforting weeknight suppers.
- Total time 35 minutes
- Portion size 4 servings
In skillet, stir together oil and bread crumbs; cook over medium heat, stirring, until bread crumbs are golden brown, about 3 minutes. Transfer bread crumbs to shallow plate. Place flour on separate plate; place eggs in wide shallow bowl.
Season pork chops with salt and pepper. Dredge in flour, then dip into eggs, shaking to remove excess. Press into bread crumbs, turning to coat both sides.
Preheat oven to 425°F. Line a baking sheet with parchment paper. Place pork chops on prepared baking sheet. Bake until pork chops are golden brown and no longer pink inside, about 15 minutes.
In bowl, combine ketchup, Worcestershire sauce, soy sauce and sugar; mix until sugar is dissolved.
Cut pork into slices; arrange on 4 plates. Drizzle with sauce. Sprinkle green onions over top. Serve with remaining sauce.
Did you know?
This recipe is a twist on tonkatsu, a Japanese dish made of fried breaded pork chops. We opted to bake the pork chops for a less oily version.
Nutritional facts PER SERVING: about
- Iron 3.5 mg
- Fibre 1 g
- Sodium 570 mg
- Sugars 6 g
- Protein 34 g
- Calories 375
- Total fat 13 g
- Cholesterol 175 mg
- Saturated fat 3 g
- Total carbohydrate 31 g