Roasted Pork Chops with Zucchini Recipe

Cook Time: 20 minutes

Ingredients

• 1 1/2 cups plain panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 teaspoons Italian herb seasoning blend
• 1/4 teaspoon red pepper flakes, or to taste
• 1 teaspoon granulated garlic
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1 large egg
• 4 zucchini, quartered lengthwise, then halved crosswise
• 4 boneless pork chops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 16 cherry tomatoes (optional)
• 4 parsley sprigs, or as needed (optional)

Directions

1. Preheat the oven to 400F (200C), and line a 12x18-inch sheet pan with foil. Place a baking rack on top of the foil.
2. In a small bowl, combine panko bread crumbs, Parmesan cheese, Italian herb seasoning, red pepper flakes, granulated garlic, smoked paprika, and salt and pepper to taste. Set aside 2/3 of the mixture on a plate.
3. Break the egg into a shallow bowl and beat until the white and yolk are incorporated.
4. Lightly brush each zucchini piece with egg, and toss with 1/3 of the panko crumb mixture. Place the breaded zucchini on the prepared rack.
5. Dip the pork chops into the beaten egg, letting the excess drip back into the bowl. Coat each chop with the reserved panko mixture, gently pressing the mixture onto the chops.
6. Heat olive oil and butter together in a large skillet over medium heat until the butter melts and stops sizzling. Carefully place the chops into the skillet, browning each side, about 3 to 5 minutes per side. Turn only once.
7. Once browned, place the chops on the prepared rack with the zucchini pieces.
8. Roast the chops and zucchini in the preheated oven for 12 to 15 minutes, or until the chops are no longer pink in the center and the zucchini is tender. Use an instant-read thermometer inserted into the center of the chops to ensure they reach 145F (63C).
9. Remove the chops from the oven and transfer them to a serving plate. Optionally, broil the zucchini for 2 to 3 minutes until lightly browned.
10. Garnish with cherry tomatoes and fresh parsley, and serve warm.

Cooks Note

These cooking times yield chops cooked to a juicy medium, with zucchini that retains some firmness. For softer zucchini, add an additional 5 minutes of roasting time. If you decide to broil the zucchini, watch carefully, as they can quickly go from perfectly golden to burnt.

Nutrition Facts (per serving)

• Calories: 662
• Total Fat: 37g (47% Daily Value)
• Saturated Fat: 13g (66% Daily Value)
• Cholesterol: 169mg (56% Daily Value)
• Sodium: 615mg (27% Daily Value)
• Total Carbohydrate: 37g (13% Daily Value)
• Dietary Fiber: 4g (15% Daily Value)
• Protein: 48g (95% Daily Value)
• Vitamin C: 26mg (29% Daily Value)
• Calcium: 188mg (14% Daily Value)
• Iron: 4mg (23% Daily Value)
• Potassium: 1170mg (25% Daily Value)

The Story Behind Roasted Pork Chops with Zucchini

Roasted pork chops with zucchini is a modern twist on classic European home cooking, combining the hearty flavors of pork with the light, refreshing taste of summer squash. While pork has been a staple protein across Europe for centuries, pairing it with vegetables like zucchini became popular in Italian-American households during the mid-20th century. This dish reflects a balance of protein and vegetables that emphasizes both texture and flavor, offering a comforting yet sophisticated meal for families and dinner parties alike.

Regional Characteristics

This dish has strong Italian roots, particularly from northern and central Italy, where pork is often roasted and paired with seasonal vegetables. The use of panko breadcrumbs and Parmesan cheese adds a slight twist that leans towards modern Italian-American cuisine. In some regions, herbs like rosemary, thyme, or sage may replace the Italian seasoning, giving each area a distinct aromatic signature. Zucchini is widely used in Italian cooking, especially in summer, making this combination a reflection of the Mediterranean diets emphasis on fresh, local ingredients.

What Sets It Apart from Similar Dishes

While there are many recipes featuring pork chops, this version stands out due to the crispy panko coating and the simultaneous roasting of zucchini. Unlike traditional breaded pork chops that may be fried, roasting in the oven allows the dish to retain moisture while creating a crunchy exterior. The inclusion of smoked paprika and red pepper flakes introduces a subtle depth of flavor not commonly found in standard pork chop recipes. Additionally, the presentation with roasted zucchini alongside the meat gives it a lighter, more balanced feel compared to heavier meat-and-potato meals.

Where Its Typically Served

Roasted pork chops with zucchini is commonly served as a main course for lunch or dinner in both casual family settings and more formal gatherings. Italian-American restaurants may feature this dish on seasonal menus, especially during summer when fresh zucchini is abundant. It is also popular for home cooks looking for a quick yet impressive meal that combines protein, vegetables, and a satisfying crunch in one dish. Garnished with cherry tomatoes and parsley, it can be presented elegantly for dinner parties or enjoyed as a comforting weekday meal.

Interesting Facts

• The use of panko breadcrumbs, originally from Japan, has been widely adopted in Western cooking for its light, airy texture that crisps perfectly in the oven.
• Roasting zucchini alongside pork chops helps the vegetable absorb some of the meats flavor, enhancing the overall taste without overpowering it.
• Cooking pork to an internal temperature of 145F (63C) ensures it remains juicy and tender, which is a modern update from older methods that often overcooked the meat.
• This recipe reflects a growing trend in combining traditional European proteins with simple, healthy vegetables for a more balanced diet.
• The combination of Parmesan, smoked paprika, and Italian herbs creates a multi-layered flavor profile, demonstrating how seasoning can elevate even a simple dish.

FAQ about Roasted Pork Chops with Zucchini Recipe

Comments