Sheet-Pan Crunchy Parmesan-Crusted Pork Chops with Winter Squash and Cranberry Sauce
By America's Test KitchenPublished on September 11, 2020
Time
1 hour
Yield
Serves 4
Ingredients
¼ cup all-purpose flour 2 large eggs 3 tablespoons Dijon mustard 2 cups panko bread crumbs, toasted2 ounces Parmesan cheese, grated (1 cup)¼ cup minced fresh parsley 3 tablespoons extra-virgin olive oil Salt and pepper 4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed1 large acorn squash (2 pounds), sliced into ½-inch-thick rings and seeded1 cup plus 1 tablespoon sugar 12 ounces (3 cups) fresh or thawed frozen cranberries ¼ cup water ¼ teaspoon five-spice powder
Before You Begin
The microwave helped again here; it easily cooked our cranberries, producing the perfect sauce for our hearty roasted dinner.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Spread flour into shallow dish. Whisk eggs and mustard together in second shallow dish. Toss toasted panko, Parmesan, parsley, and 2 tablespoons oil together in third shallow dish and season with salt and pepper.
- Spray wire rack with vegetable oil spray, then set in rimmed baking sheet lined with aluminum foil. Pat pork dry with paper towels, cut 2 slits, about 2 inches apart, through fat on edges of each pork chop, and season with salt and pepper. Working with 1 chop at a time, dredge in flour, dip in egg mixture, then coat with toasted panko mixture, pressing gently to adhere. Lay breaded chops on 1 side of prepared wire rack, spaced at least ¼ inch apart.
- Meanwhile, place squash on large plate, brush with remaining 1 tablespoon oil, and season with salt and pepper. Microwave squash until it begins to soften but still holds its shape, 8 to 10 minutes.
- Place squash on prepared wire rack opposite pork, slightly overlapping if needed, and sprinkle with 1 tablespoon sugar. Bake pork chops and squash until chops register 145 degrees and squash is lightly tender, 20 to 30 minutes. Remove sheet from oven and let rest for 5 minutes.
- While chops bake, combine cranberries, remaining 1 cup sugar, water, five-spice powder, and ¼ teaspoon salt in bowl and microwave, stirring occasionally, until cranberries are broken down and juicy, about 10 minutes. Coarsely mash cranberries with fork and serve with pork chops and squash.
Sheet-Pan Crunchy Parmesan-Crusted Pork Chops with Winter Squash and Cranberry Sauce
Time
1 hourYield
Serves 4Ingredients
¼ cup all-purpose flour
2 large eggs
3 tablespoons Dijon mustard
2 cups panko bread crumbs, toasted
2 ounces Parmesan cheese, grated (1 cup)
¼ cup minced fresh parsley
3 tablespoons extra-virgin olive oil
Salt and pepper
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
1 large acorn squash (2 pounds), sliced into ½-inch-thick rings and seeded
1 cup plus 1 tablespoon sugar
12 ounces (3 cups) fresh or thawed frozen cranberries
¼ cup water
¼ teaspoon five-spice powder
Ingredients
¼ cup all-purpose flour
2 large eggs
3 tablespoons Dijon mustard
2 cups panko bread crumbs, toasted
2 ounces Parmesan cheese, grated (1 cup)
¼ cup minced fresh parsley
3 tablespoons extra-virgin olive oil
Salt and pepper
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
1 large acorn squash (2 pounds), sliced into ½-inch-thick rings and seeded
1 cup plus 1 tablespoon sugar
12 ounces (3 cups) fresh or thawed frozen cranberries
¼ cup water
¼ teaspoon five-spice powder
Ingredients
¼ cup all-purpose flour
2 large eggs
3 tablespoons Dijon mustard
2 cups panko bread crumbs, toasted
2 ounces Parmesan cheese, grated (1 cup)
¼ cup minced fresh parsley
3 tablespoons extra-virgin olive oil
Salt and pepper
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
1 large acorn squash (2 pounds), sliced into ½-inch-thick rings and seeded
1 cup plus 1 tablespoon sugar
12 ounces (3 cups) fresh or thawed frozen cranberries
¼ cup water
¼ teaspoon five-spice powder
Why This Recipe Works
We wanted pork chops that stayed crunchy, succulent roasted squash, and a cranberry sauce to boot, without too much work. To achieve this, we found an unlikely sidekick in the microwave, which helped us prepare each element with ease. For pork chops with maximum crunch, we wanted a coating of Parmesan-seasoned panko, but it didn't brown sufficiently in the oven. Pretoasting the panko in the microwave with some oil proved the key to a perfectly browned crust on our juicy chops. Elevating the pork on a wire rack ensured our crust stayed crunchy. As for our side, we sliced acorn squash into rings for a beautiful scalloped shape, then softened them in the microwave so they would finish roasting at the same time as the pork. A sweet-tart cranberry sauce rounded out our menu.
Before You Begin
The microwave helped again here; it easily cooked our cranberries, producing the perfect sauce for our hearty roasted dinner.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Spread flour into shallow dish. Whisk eggs and mustard together in second shallow dish. Toss toasted panko, Parmesan, parsley, and 2 tablespoons oil together in third shallow dish and season with salt and pepper.
- Spray wire rack with vegetable oil spray, then set in rimmed baking sheet lined with aluminum foil. Pat pork dry with paper towels, cut 2 slits, about 2 inches apart, through fat on edges of each pork chop, and season with salt and pepper. Working with 1 chop at a time, dredge in flour, dip in egg mixture, then coat with toasted panko mixture, pressing gently to adhere. Lay breaded chops on 1 side of prepared wire rack, spaced at least ¼ inch apart.
- Meanwhile, place squash on large plate, brush with remaining 1 tablespoon oil, and season with salt and pepper. Microwave squash until it begins to soften but still holds its shape, 8 to 10 minutes.
- Place squash on prepared wire rack opposite pork, slightly overlapping if needed, and sprinkle with 1 tablespoon sugar. Bake pork chops and squash until chops register 145 degrees and squash is lightly tender, 20 to 30 minutes. Remove sheet from oven and let rest for 5 minutes.
- While chops bake, combine cranberries, remaining 1 cup sugar, water, five-spice powder, and ¼ teaspoon salt in bowl and microwave, stirring occasionally, until cranberries are broken down and juicy, about 10 minutes. Coarsely mash cranberries with fork and serve with pork chops and squash.
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