Panko-Crusted Pork Chops With Roasted Broccoli Rabe Recipe



1/2 mugs panko bread morsels

1/3 mug Dijon mustard

1/2 teaspoons sweet paprika

1/2 teaspoon cayenne pepper

4 bone-in pork cleaves (1 inch thick; around 2 1/2 pounds downright)

fit salt and dark pepper

1 bundle broccoli rabe (or 2 packs broccolini), thick stems trimmed

2 tablespoons olive oil

1 15.5-ounce can cannellini beans, rinsed9

lemon wedges, for serving


Hotness stove to 450° F with the racks in the upper and lower thirds.

Place the bread pieces on a rimmed plate or preparing dish. Consolidate the mustard, paprika, and cayenne in a medium vessel. Season the pork with ½ teaspoon salt. Spread both sides of the pork with the mustard covering, isolating equally, then layer with the bread scraps, pressing delicately to help them follow.

Broil the pork on a substantial rimmed heating sheet on the top rack until a moment read thermometer embedded into the thickest part enrolls 145° F, 15 to 20 minutes.

In the mean time, throw the broccoli rabe, oil, and ¼ teaspoon each one salt and dark pepper on a different rimmed preparing sheet. Broil on the base rack, throwing infrequently, until fresh delicate, 4 to 5 minutes. Throw with the cannellini beans.

Serve the pork over the broccoli rabe and beans with the lemon wedges, for crush