Toaster-Oven Crunchy Parmesan Pork Chops with Roasted Cipollini and Escarole Salad

Name: Toaster-Oven Crunchy Parmesan Pork Chops with Roasted Cipollini and Escarole Salad
Yield: Serves 2
Ingredients: 12 ounces cipollini, onions, peeled and halved through root end; ¼ cup, extra-virgin olive oil, divided; ¾ teaspoon, table salt, divided; ½ cup, panko bread crumbs; 1 , large egg; 2 tablespoons, all-purpose flour; 5 teaspoons, Dijon mustard, divided; ¼ teaspoon plus ⅛ teaspoon, pepper, divided; ¼ cup, grated Parmesan cheese; 2 (6- to 8-ounce), boneless pork chop, ¾ to 1 inch thick, trimmed; 1 tablespoon, apple cider vinegar; ½ teaspoon, honey; ½ head, escarole (8 ounces), trimmed and cut into 1-inch pieces; 2 tablespoons, dried cherries

0 comments

Sheet-pan meals are the perfect weeknight convenience—just drop everything on the pan and put it in the oven.

A cookbook recipe exclusively for All-Access members from Toaster Oven Perfection

SERVES2

TIME45 minutes

Toaster oven settingAir-fry or convection

Toaster-Oven Crunchy Parmesan Pork Chops with Roasted Cipollini and Escarole Salad

A cookbook recipe exclusively for All-Access members from Toaster Oven Perfection

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...

This is a members' feature.