This is the official school season, I don’t know you, but our workday nights are already a bit crazy.So I am glad to have some Simple dinner I can piece it together to make everyone full! My family loves this new pan breaded pork chop and vegetable dinner. You can even swap in some different vegetables according to your preferences. I paired it with whole wheat wild rice, which is a perfect accompaniment!

In addition, we replaced the leftovers with super delicious things. This means you can double this recipe on the first day and eat something different the next night, which is equally delicious. Now this is my dish! For the leftovers, we cut everything into bite-sized pieces, and then mixed them into some creamy pasta (pictured). Super delicious…Highly recommend! !Here are some ways to Reinvent leftovers.

Sprinkle cheese pasta in a bowl with leftover breaded pork chops and vegetables.

Other favorite pan dinners

When work and after-school activities make you scramble for dinner time, pan meals are the perfect solution for a healthy dinner at the table.Here are some of our other favorite pan recipes, you can find more information on our website One pot/pan Category page.

100 days real food crepes breaded pork and vegetables

Pan breaded pork chops and vegetables

This simple pan breaded pork chop and vegetable recipe is perfect for busy workday evenings. It goes very well with whole wheat wild rice.

Preparation time: 10 minute

Cooking time: 20 minute

total time: 30 minute

Print recipe

Serving size: 4

  • 1/4 Cup Whole wheat flour
  • 1 Egg Assault
  • 1/3 Cup Whole wheat bread crumbs
  • 1/4 Cup Parmesan cheese Freshly grated
  • 2 teaspoon Dried Italian seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 4 Thick Boneless Pork Chop About 1 1/2″ thick
  • 4 Spoon olive oil Divided into
  • 15 ounce Cherry tomatoes (About a pint and a half)
  • 2 summer pumpkin (Weighs about 14 or 15 ounces in total), cut in half, then cut into wedges
  • 5 clove garlic Peeled and thinly sliced
  • Preheat the oven to 425 degrees Fahrenheit.

  • Put the flour in a shallow bowl and the beaten eggs in another shallow bowl and set aside. In a third shallow bowl, combine the breadcrumbs, parmesan cheese, Italian seasoning, salt and pepper until completely combined.

  • Now it’s time to grill pork chops. Let one of your hands become “wet hands” and the other hand become “dry hands”. Pour the first pork chop into the flour with wet hands. Sprinkle the flour on top with dry hands, then knead it around until it is coated. Now put the meat in the egg and apply it again with wet hands. Finally, put it in a breadcrumb bowl with wet hands and use dry hands to make sure it is well-coated.

  • Heat 2 tablespoons olive oil in a large pot Frying pan Medium high temperature. Place the breaded pig in a pan and fry for 1 or 2 minutes on each side. Place it on the baking tray when finished.
  • Place the cherry tomatoes and zucchini pieces around the pork chops. Sprinkle chopped garlic on top, season vegetables with salt and pepper, and drizzle with the remaining 2 tablespoons of olive oil.

  • Bake until the pork chops are fully cooked (no longer pink in the middle, but don’t overcook them), they will soften when you pierce the vegetables with a fork, about 15 to 18 minutes (depending on the thickness of the pork chops). It is great with wild rice.

we recommend Organic ingredients When feasible.

nutrient content

nutrient content

Pan breaded pork chops and vegetables

Amount per serving

Calories 471
243 calories from fat

% Daily Value*

fat 27 grams42%

Saturated fat 7g44%

Trans fat 1g

Polyunsaturated fat 3g

Monounsaturated fat 15g

cholesterol 136 mg45%

sodium 535 mgtwenty three%

Potassium 1067 mg30%

carbohydrate 22 grams7%

Fiber 4g17%

Sugar 6g7%

protein 37 grams74%

Vitamin A 853IU17%

Vitamin C 45 mg55%

calcium 138 mg14%

iron 3 mg17%

* The daily percentage value is based on a 2000 calorie diet.

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