Oven-Baked Crunchy Pork Chops with Green Beans
These oven-baked pork chops are coated in a crispy panko crust and served with tender roasted green beans for a complete, easy dinner.
- Prep5 min
- Cook25 min
- Total30 min
- DifficultyEasy
- Servings4
Forget about frying – these pork chops get perfectly crispy in the oven thanks to a seasoned panko coating. The trick is to toss the breadcrumbs with olive oil and spices before pressing them onto the meat, so every bite is golden and crunchy.
While the chops bake, you can roast fresh green beans on a separate pan with just a drizzle of olive oil, salt, and pepper. They soften and caramelize slightly in the heat, making a simple but delicious side that pairs beautifully with the pork.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F. Place a wire rack on a baking sheet. In a small bowl, combine the panko, 1/4 cup of olive oil, garlic powder, onion powder, oregano, parsley, smoked paprika, and 2 teaspoons of salt. Mix until the breadcrumbs are evenly coated. Transfer the mixture to a large resealable plastic bag.
- Season both sides of the pork chops with salt and pepper. Place them in the bag with the panko mixture, seal it, and shake until each chop is evenly coated.
- Arrange the coated pork chops on the wire rack. Bake until the pork is cooked through and the crust is golden brown, about 20 to 25 minutes.
- While the pork bakes, toss the green beans with the remaining 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a separate baking sheet. Roast until tender and slightly browned, about 15 minutes. Serve the pork chops warm with the green beans.
💡 Tips
- For extra crunch, you can lightly spray the coated chops with cooking oil before baking.
- If you don't have a wire rack, place the chops directly on a parchment-lined baking sheet – they'll still crisp up nicely.
- Swap the green beans for asparagus or broccoli if you prefer.
Inspired by a recipe from Delish