Chuletas de cerdo al horno con panko

Ingredientes

• 6 boneless pork chops
• 3/4 teaspoon salt ( + extra for seasoning)
• 2 tablespoon Dijon mustard
• 1/4 teaspoon pepper
• 1 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1 teaspoon dried poultry seasoning ((see notes))
• 2 tablespoons olive oil

Preparación

1. 1

   Preheat oven to 375 degrees Fahrenheit.

2. 2

   Place pork chops on a foil-lined baking sheet. Sprinkle with salt and spread a layer of Dijon mustard over each pork chop.

3. 3

   In a small bowl, combine the breadcrumbs, garlic powder, poultry seasoning, salt, and pepper.

4. 4

   Heat the olive oil in a skillet. When oil is warm, add the breadcrumb mixture. Sauté for several minutes, stirring constantly, until breadcrumbs just start to turn golden brown.

5. 5

   Place a generous amount of toasted breadcrumbs on top of each pork chop.

6. 6

   Bake at 375F for 20 minutes, or until pork chops are cooked through. (Cooking time may vary depending on the size & thickness of your pork chop).