Crispy pork loin in the oven
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 590, total fat 37 G., saturated fats 8 G., proteins 44 G., carbohydrates 17 G., fiber 1 G., cholesterol 137 mg, sodium 710 mg, sugar 1 G.
Calories 590, total fat 37 G., saturated fats 8 G., proteins 44 G., carbohydrates 17 G., fiber 1 G., cholesterol 137 mg, sodium 710 mg, sugar 1 G.
This simple dish is perfect for a no-fuss weeknight dinner. It uses bone-in pork loin cutlets. Simply place them in a resealable bag with breadcrumbs and spices, shake to adhere, and pop them in the oven. The breadcrumbs will adhere better if you lightly moisten the cutlets with water beforehand. For this recipe, you'll need coarse panko breadcrumbs. They create an especially crispy crust. Serve the pork with any side dish of your choice and lemon wedges for drizzling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural pork cutlets, 2 cm thick, on the bone (about 1 kg)
- 1.5 tbsp. panko breadcrumbs
- 5 tablespoons of vegetable oil
- 3 tbsp. l. grated parmesan
- 2 tsp dried Italian seasoning
- Lemon wedges for serving (optional)
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Recipes with similar ingredients: pork loin, panko breadcrumbs, Parmesan cheese, Italian seasonings, lemon
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- In a large zip-lock plastic bag, combine the breadcrumbs, vegetable oil, Parmesan cheese, Italian seasoning, and 3/4 teaspoon each of salt and black pepper. Place the pork chops in a large bowl and toss with 1 tablespoon of water to moisten them.
- Place the pork chops in the bag and shake well to coat with the breadcrumbs, pressing them firmly into the meat.
- Place the pork chops on a rack set over a baking sheet and sprinkle the remaining breadcrumbs evenly over the top. Bake until the chops are dark golden brown and the internal temperature reaches 145°F (63°C) on an instant-read thermometer (insert away from the bone), 15 to 20 minutes.
- Serve immediately with lemon wedges, if using.
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