Name: Italian-Style Pork Chops
Total time: 30 min
Yield: Serves 4
Ingredients: 2 cups panko; 1/4 cup pine nuts, toasted (see note); 5 tablespoons mayonnaise; 2 garlic cloves, minced; 1/2 teaspoon dried oregano; 2 tablespoons black olive tapenade; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 bone-in rib or center-cut pork chops, about 1 inch thick; 1 tablespoon vegetable oil

Why This Recipe Works

Using mayonnaise in the crumb coating and dredge for our Italian-Style Pork Chops helped recreate pan-fried crunch in the oven. To enhance the flavor of the pine nuts, we toasted them in a dry skillet over medium heat, stirring frequently, until golden. Tasters preferred bone-in chops, as they were juicier and had more pork flavor than those cooked without the bone.

Before You Begin

Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden, about 5 minutes.

Instructions

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 475 degrees. Pulse panko, pine nuts, 1 tablespoon mayonnaise, garlic, and oregano in food processor until coarsely ground; transfer to shallow dish. Whisk remaining mayonnaise, tapenade, salt, and pepper in second shallow dish.

Pat chops dry with paper towels. One at a time, coat chops with mayonnaise-tapenade mixture and dredge in crumb mixture, pressing to adhere. Remove hot baking sheet from oven and brush with oil. Transfer chops to preheated baking sheet and bake until brown and meat registers 145 degrees, 12 to 15 minutes, flipping halfway through cooking. Serve.