The crispy flakes of Japanese panko breadcrumbs give these pork chops a rough, crunchy texture that pairs well with earthy sage and grated Parmesan cheese. Gale Gand is an acclaimed and award-winning ...

Preheat the oven to 425 ̊. Fill a medium saucepan with 2 inches of water. Set a steamer basket in the pan and add the carrots. Cover and steam over medium-high heat until tender, about 20 minutes.

Juicy and sheathed in a crackly, parmesan-herb crust, these pork chops are a completely foolproof, quick-and-easy weeknight meal. The trick is to pan fry until golden, then bake to crispy perfection.

Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper. Toss to combine. Set aside. Place flour, egg and panko each in separate shallow bowls. Season each with salt and ...

In your oven-safe skillet, heat olive oil until shimmering. Add pork chops in batches and sear for 4 minutes on each side.

This Oven-Baked Ranch Pork Chops Recipe is one I knew instantly would be a hit with my family! With fall now here, the g ...

Traditional Japanese panko-crusted pork chops, made in a deep fryer, are shifted to the oven here to make it easier on the home cook. Pound and bread a large batch of cutlets sliced from a boneless ...