Sun Dried Tomato Crusted Pork Chop

Sun Dried Tomato Crusted Pork Chop

This recipe takes minimal amount of prep and is worth every one of the 15 minutes that will take you to put it together and in the oven. The first time I made this, I served it alongside Smoked Gouda Polenta, but a nice summer salad is also a great side dish. I have yet to try it on chicken, but I am guessing it will work pretty well with the original “white meat”. I chose bone-in pork chops for the additional moisture that it gives to the meat, boneless should work just as well.


4 bone in pork chops, trimmed of any fat

1/2 cup fat free half and half

2 cups (Japanse bread crumbs)

1 cup oil packed sun dried tomatoes, drained

Salt and pepper to taste

Penzey’s pork chop seasoning

1. Preheat oven to 375.
2. Season pork chops with salt, pepper and pork chop seasoning.
3. In a medium bowl combine the panko and sun dried tomatoes. Mixture should be dry as the panko will absorb any remaining oil from the tomatoes. If you find the mixture to be sticky, add a little bit more panko.
4. Place panko & tomato mixture into the food processor and give it 6 – 2 second pulses. Empty the mix into a dinner plate.
5. Pour the half and half in a separate dinner plate.
6. Dip the pork chops in the half and half, then in the sun dried tomato mixture and place in the baking dish.
7. Cover dish and bake at 375 for 35 minutes. Uncover and bake for an additional 15 minutes.