Recipe: Roasted Vegetables and Panko Pork

In a desperate attempt to use things in my fridge before they spoil, I came up with tonight’s dinner. My vegetable drawer was full of some random spares from making other meals and they were dangerously close to the start of spoiling.

Roasted Vegetables and Panko Pork

I am unsure how it happens. Sometimes I just lose my brain and forget what I have in my fridge. Luckily, Mr. H saw the pork chops and reminded me to use them before they also went bad. I have been dying to have fried food. And I’ve also been craving roasted vegetables.

Roasted Vegetables and Panko Pork

It all came together when I decided to coat my pork chops and roast the miscellaneous vegetables in the oven. Originally I wanted to grill them but didn’t feel like going outside. (A fairly lazy day for me!)

Roasted Vegetables and Panko Pork

This ended up being a great chance to use up a flavored oil we received as a Christmas gift several years ago. It turned out decently with only a minimal addition to the flavor of the vegetables.

Roasted Vegetables and Panko Pork

I accidentally cooked my first pork chop a little too long. Fortunately, the rest turned out well after my trial and error chop. This meal turned out well despite C not eating any of it. I give him props for at least trying the pork AND the vegetables. (He didn’t like either one, silly kid.)

Recipe: Roasted Vegetables and Panko Pork

Recipe: Roasted Vegetables and Panko Pork

Ingredients

    For the Vegetables
  • 1 medium Zucchini, sliced and cut into quarters
  • 2 medium Carrots, sliced thinly
  • 1 Green Bell Pepper, thickly chopped
  • 8 oz Mushrooms, sliced
  • Olive Oil
  • Salt
  • Pepper
    For the Pork
  • 4 Boneless Pork Chops
  • 1/3 cup All-Purpose Flour
  • 2 Eggs
  • 1/2 cup Panko bread crumbs

Instructions

    For the Vegetables
  1. Preheat oven to 425F.
  2. Line a baking sheet with aluminum foil.
  3. Spray sheet lightly with nonstick spray.
  4. Place vegetables in bowl.
  5. Add enough oil to cover. ( Mix oil with other herbs and spices to create your own flavor or use an already flavored oil if you prefer! )
  6. Mix vegetables with oil and spread on prepared baking sheet.
  7. Salt and pepper to taste.
  8. Bake 15 minutes.
  9. Stir.
  10. Bake an additional 10 minutes, or until vegetables are tender.
    For the Pork
  1. While the vegetables are baking, heat a large skillet filled 1/4-1/2 inch with canola oil.
  2. Pound each chop thin.
  3. Coat chop in flour, then egg, and then in Panko.
  4. Fry each chop approximately 2 minutes per side, or until cooked through.
  5. Repeat with each remaining chop.
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