Toaster-Oven Crunchy Parmesan Pork Chops with Roasted Cipollini and Escarole Salad
By America's Test KitchenPublished on January 19, 2022
Time
45 minutes
Yield
Serves 2
Toaster oven setting
Air-fry or convection
Ingredients
Before You Begin
We recommend using pre-peeled cipollini onions. If you can’t find them, blanch the onions in boiling water for 30 seconds to make peeling easier. If cipollini onions are unavailable, substitute 1 Vidalia onion, halved and sliced through root end into ½-inch-thick pieces to keep wedges intact. The air-fry or convection setting helps to achieve a crisp crust on the pork chops; if your toaster does not have these functions, use the standard bake function.
Instructions
- Adjust toaster oven rack to middle position, select air-fry or convection setting, and heat oven to 400 degrees. Set small wire rack in small rimmed baking sheet and spray rack with vegetable oil spray. Toss onions, 1 tablespoon oil, and ⅛ teaspoon salt together in bowl, then spread in even layer on one half of prepared rack. Cook until softened, about 10 minutes.
- Meanwhile, toss panko and 1 tablespoon oil in second bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 2 to 4 minutes; let cool slightly. Whisk egg, flour, 4 teaspoons mustard, ¼ teaspoon pepper, and ½ teaspoon salt together in shallow dish. Combine Parmesan and cooled panko mixture in second shallow dish. Pat pork chops dry with paper towels and cut 2 slits, about 2 inches apart, through fat on edges of each pork chop. Working with 1 chop at a time, dip in egg mixture, allowing excess to drip off, then coat with panko mixture, pressing gently to adhere.
- Lay chops on empty half of prepared rack and cook until pork registers 140 to 145 degrees and onions are browned and tender, 15 to 20 minutes. Remove sheet from oven and let chops rest while finishing salad.
- Whisk vinegar, honey, remaining 1 teaspoon mustard, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper together in large bowl. While whisking constantly, slowly drizzle in remaining 2 tablespoons oil until combined. Add onions, escarole, and cherries and gently toss to combine. Season with salt and pepper to taste. Serve pork chops with salad.
Time
45 minutesYield
Serves 2Toaster oven setting
Air-fry or convectionIngredients
Ingredients
Ingredients
Why This Recipe Works
For pork chops with maximum crunch, we used a favorite shortcut of ours and pre-toasted the panko in the microwave. We mixed our panko with Parmesan to provide an oily richness and also help the outer crust of the chops brown in the toaster oven. For a well-rounded meal, we wanted to add a light side. We chose to roast small cipollini onions alongside our chops; they fit neatly in the small pan and pack more flavor than your standard onions when cooked. While the chops rested, we combined the roasted onions with escarole and dried cherries to make a salad. Sweet, tart, with a slight bitterness from the escarole, it made a nice contrast to the crunchy, cheesy pork chops.
Before You Begin
We recommend using pre-peeled cipollini onions. If you can’t find them, blanch the onions in boiling water for 30 seconds to make peeling easier. If cipollini onions are unavailable, substitute 1 Vidalia onion, halved and sliced through root end into ½-inch-thick pieces to keep wedges intact. The air-fry or convection setting helps to achieve a crisp crust on the pork chops; if your toaster does not have these functions, use the standard bake function.
Instructions
- Adjust toaster oven rack to middle position, select air-fry or convection setting, and heat oven to 400 degrees. Set small wire rack in small rimmed baking sheet and spray rack with vegetable oil spray. Toss onions, 1 tablespoon oil, and ⅛ teaspoon salt together in bowl, then spread in even layer on one half of prepared rack. Cook until softened, about 10 minutes.
- Meanwhile, toss panko and 1 tablespoon oil in second bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 2 to 4 minutes; let cool slightly. Whisk egg, flour, 4 teaspoons mustard, ¼ teaspoon pepper, and ½ teaspoon salt together in shallow dish. Combine Parmesan and cooled panko mixture in second shallow dish. Pat pork chops dry with paper towels and cut 2 slits, about 2 inches apart, through fat on edges of each pork chop. Working with 1 chop at a time, dip in egg mixture, allowing excess to drip off, then coat with panko mixture, pressing gently to adhere.
- Lay chops on empty half of prepared rack and cook until pork registers 140 to 145 degrees and onions are browned and tender, 15 to 20 minutes. Remove sheet from oven and let chops rest while finishing salad.
- Whisk vinegar, honey, remaining 1 teaspoon mustard, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper together in large bowl. While whisking constantly, slowly drizzle in remaining 2 tablespoons oil until combined. Add onions, escarole, and cherries and gently toss to combine. Season with salt and pepper to taste. Serve pork chops with salad.
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