Panko-Crusted Pork Chops with Carrot Mash
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Golden, crunchy pork chops paired with smooth, slightly sweet carrot mash — this dish is all about cozy flavors with a little modern flair. It’s easy enough to make on a weeknight but feels like something you’d proudly serve to guests.
Ingredients:
Directions:
This recipe was sourced from Pioneer Woman. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Pioneer Woman
Ingredients:
- 2 lb. carrots, peeled and cut into 2-inch pieces
- 4 Tbsp. salted butter, cubed
- 1 Tbsp. honey
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. cayenne pepper
- 5 Tbsp. panko breadcrumbs
- 1 Tbsp. olive oil
- 4 boneless pork loin chops (4 oz. each, about 1 inch thick)
- 2 Tbsp. honey mustard
- Chopped fresh parsley, for topping
Directions:
- Preheat oven to 425°F. Fill a medium saucepan with 2 inches of water and set a steamer basket inside. Add carrots, cover, and steam until tender, about 20 minutes.
- Drain carrots and transfer to a food processor. Blend until mostly smooth but not completely pureed. Add butter, honey, salt, and cayenne; pulse until butter melts in. Keep mash warm.
- Meanwhile, mix panko, olive oil, and a pinch of salt in a small bowl.
- Place pork chops on a baking sheet. Spread with honey mustard, then top with the panko mixture, pressing gently so it sticks.
- Bake 10–12 minutes, until crumbs are golden and pork is just cooked through. (It will finish cooking once out of the oven.) Serve with carrot mash and sprinkle with parsley.
This recipe was sourced from Pioneer Woman. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
