Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Baked Panko Crusted Italian Pork Chops
with roasted carrots / arugula salad

Active: 45 Total: 45
Coat these pork chops with mayonnaise and mustard to help them stay tender while baking. A seasoned crunchy crust gives them an Italian twist.
Smarts: The instructions call for two sheet pans, but you can cook the carrots and pork on one sheet pan if you prefer. Just keep an eye on them and remove them from the pan separately if they finish cooking at different times.


Baked Panko Crusted Italian Pork Chops:
  • Panko breadcrumbs - 3/4 cup
  • Italian seasoning - 1 Tbsp
  • Salt - 1 tsp
  • Garlic powder - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Cheese, parmesan (opt) - 1/4 cup , grated
  • Pork chops, boneless - 4
  • Mayonnaise - 2 Tbsp
  • Mustard, dijon - 2 tsp
Balsamic Roasted Carrots:
  • Baby carrots - 12 oz (sub regular carrots, sliced)
  • Lemony Balsamic Vinaigrette (ingredients listed separately) - 2 Tbsp
Lemony Balsamic Vinaigrette:
  • Vinegar, balsamic - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 4 Tbsp
Arugula Salad:
  • Arugula - 6 oz (sub any salad greens)
  • Lemony Balsamic Vinaigrette (ingredients listed separately) - 2 Tbsp


  1. Make vinaigrette - (If prepping right before cooking, get oven heating first.) Whisk together vinegar, lemon juice, mustard (portion for vinaigrette), and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Prep breading - Combine panko, Italian seasoning, salt, garlic powder, black pepper, and cheese. (Can be done up to 5 days ahead)
  3. Pork - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat oven to 425F / 218C. Set out two sheet pans.
  2. On the first sheet pan, toss baby carrots with vinaigrette (portion for carrots) and some salt and pepper. Roast carrots, shaking the pan halfway through cooking, until tender, 30 to 35 minutes.
  3. Once carrots are cooking, spray second sheet pan with nonstick cooking spray or brush with some oil. Set pork chops on prepared pan.
  4. Combine mayonnaise and mustard (portion for pork). Spread over top and sides of pork chops. Press panko topping onto pork chops. (It’s messy, but it’s easiest to do this step with your hands.) For more golden brown color on the crust, drizzle or spray the top of the crust with some oil.
  5. Transfer pork chops to the oven and cook until it reaches 145F / 73C, 15 to 25 minutes (depending on thickness).
  6. Transfer pork to a cutting board and let rest for 5 minutes.
  7. Toss arugula with vinaigrette (portion for salad).
  8. Serve pork with arugula and carrots on the side. Enjoy!



0 reviews