Panko-Crusted Pork Chops With Roasted Broccoli Rabe

By johnwhorfin

Ingredients

• 1 1/2 cups panko bread crumbs
• 1/3 cup Dijon mustard
• 1 1/2 teaspoons sweet paprika
• 1/2 teaspoon cayenne pepper
• 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
• kosher salt and black pepper
• 1 bunch broccoli rabe (or 2 bunches broccolini), thick stems trimmed
• 2 tablespoons olive oil
• 1 15.5-ounce can cannellini beans, rinsed
• lemon wedges, for serving
• Calories 507
• Fat 19g
• Sat fat 5g
• Cholesterol 115mg
• Sodium 1,047mg
• Protein 49g
• Carbohydrate 33g
• Sugar 2g
• Fiber 3g
• Iron 3mg
• Calcium 88mg
• Calories 507
• Fat 19g
• Sat fat 5g
• Cholesterol 115mg
• Sodium 1,047mg
• Protein 49g
• Carbohydrate 33g
• Sugar 2g
• Fiber 3g
• Iron 3mg
• Calcium 88mg

Details

Adapted from realsimple.com

Preparation

Step 1

How to Make It

Step 1

Heat oven to 450° F with the racks in the upper and lower thirds.

Step 2

Place the bread crumbs on a rimmed plate or baking dish. Combine the mustard, paprika, and cayenne in a medium bowl. Season the pork with ½ teaspoon salt. Spread both sides of the pork with the mustard coating, dividing evenly, then coat with the bread crumbs, pressing gently to help them adhere.

Step 3

Roast the pork on a large rimmed baking sheet on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 145° F, 15 to 20 minutes.

Step 4

Meanwhile, toss the broccoli rabe, oil, and ¼ teaspoon each salt and black pepper on a separate rimmed baking sheet. Roast on the bottom rack, tossing occasionally, until crisp-tender, 4 to 5 minutes. Toss with the cannellini beans.

Step 5

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