Pork chops are a common request from my humans so I thought I’d share my recipe. It’s highly customizable, so you can make something different every time! I often just use smoked paprika (Dad’s favorite) but sometimes I add garlic powder or parmesan to the panko mix. Mom loves garlic-cheese-everything.
Click here to get more ideas to make the pork chops your own: Custom Panko Mix-In Ideas.
Check out my Instagram to see a video of me making these! (Pan on Instagram)
Crispy Panko Pork Chops with Mashed Potatoes and Carrots
4
servingsIngredients
- For the Pork Chops
4 pork chops
Salt & pepper
Smoked paprika
2–3 Tbsp mayonnaise (or sour cream)
1–1½ cups panko breadcrumbs
- For the Carrots
4–6 carrots, sliced into 1/2-inch rounds
1–2 Tbsp olive oil
Salt & pepper
- For the Mashed Potatoes
1 lbs potatoes (Yukon Gold or Russet)
Salt (for boiling + seasoning to taste)
3–4 Tbsp butter
¼–½ cup sour cream
Splash of milk or potato cooking water (optional)
Directions
- For the Pork Chops
- Preheat oven to 425°F (220°C).
- Season pork chops generously with salt, pepper, and smoked paprika.
- Spread a thin layer of mayonnaise (or sour cream) on all sides of each chop. This helps the panko stick and keeps the meat juicy.
- Coat pork chops fully in panko, pressing gently so crumbs adhere.
- Place on a parchment-lined baking sheet.
- Bake for 18–22 minutes, or until the internal temperature reaches 145°F.
- Rest 3–5 minutes before serving.
- For the Carrots
- Toss carrots in olive oil, salt, and pepper.
- Arrange on the same baking sheet as the pork chops for a one-pan meal.
- Roast at 425°F for 18–22 minutes, until lightly browned and tender.
- Serve warm alongside the pork and mashed potatoes.
- For the Mashed Potatoes
- Peel (optional – I often leave on the peels for Yukon Golds) and cube the potatoes.
- Boil in well-salted water until fork-tender, about 12–15 minutes.
- Drain thoroughly.
- Mash potatoes using a masher (not a mixer, which can make potatoes gummy).
- Add butter and sour cream; stir until creamy.
- Adjust texture with milk or reserved cooking water, if needed.
- Season with additional salt to taste.
Most of this is too much for a pup like me so I also made my own yummy pup-friendly roasted carrots!
Pan’s Roasted Carrots for Pups
Ingredients
- 2 large carrots
- 1–2 teaspoons olive oil (optional — skip if your pup is sensitive to oils)
Directions
- Preheat oven to 375°F (190°C).
- Wash and peel the carrots.
- Slice into sticks or small rounds
- Optional: Toss lightly in olive oil. (No salt, garlic, or seasoning.)
- Spread carrots on a parchment-lined baking sheet.
- Bake for 18–25 minutes, flipping halfway.
- Cool completely before serving.
Pan’s Tips:
For crunchier carrot “fries,” bake a few extra minutes.
Store leftovers in an airtight container in the fridge for up to 3 days.
Always serve plain – no salt, butter, or spices.