Crispy Baked Pork Chops With Purple Mashed Potatoes
Panko-crusted boneless pork chops baked until golden and juicy, served alongside creamy purple mashed potatoes with roasted garlic. The breadcrumb coating crisps up in the oven while the pork stays tender. A simple weeknight dinner that comes together in under an hour with minimal cleanup.
Ingredients
- 4 boneless pork chops, fat trimmed
- 2 teaspoons yellow mustardDijon mustard1:1Full guide →
- ⅓ cup panko breadcrumbsregular breadcrumbs1:1gluten-freeFull guide →
- 2 tablespoons grated Parmesan cheesegrated pecorino Romano1:1dairy-freeFull guide →
- 1 tablespoon olive oilvegetable oil1:1Full guide →
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 3 pounds purple potatoesyellow potatoes1:1
- ½ cup 1% milkwhole milk1:1
- 2 cloves garlic, minced
Instructions
- 1
Preheat oven to 425°F.
- 2
Spray a large baking sheet with nonstick cooking spray. Place pork chops on the sheet and brush the tops with mustard.
- 3
Combine breadcrumbs, Parmesan cheese, olive oil, salt, pepper, and garlic powder in a small bowl. Sprinkle the mixture over the pork chops and press down firmly to adhere. Spray the coated chops well with cooking spray.
- 4
Bake until the internal temperature reaches 145°F and the coating is browned, about 30 minutes.
- 5
While the pork chops bake, place potatoes in a large stock pot and cover with water. Bring to a boil over high heat, then reduce heat and simmer until potatoes are tender, 10-15 minutes.
- 6
Drain potatoes and return to pot. Add milk and minced garlic, then mash until smooth and well combined.
Tips
Press breadcrumb coating firmly onto mustard to ensure it adheres during baking.
Check pork chop internal temperature with a meat thermometer for accuracy; do not rely on appearance alone.
Simmer potatoes just until tender to avoid waterlogged mash.
Good to Know
Refrigerate cooked pork chops and mashed potatoes in separate airtight containers for up to 3 days.
Breadcrumb mixture can be prepared and stored in an airtight container up to 1 day ahead. Potatoes can be boiled and drained up to 4 hours ahead; reheat gently with milk and garlic before mashing.
Serve pork chops immediately while warm with mashed potatoes on the side. Garnish with fresh herbs if desired.
Common Mistakes
Do not skip pressing the breadcrumb coating down to avoid it falling off during baking.
Do not oversimmer potatoes to avoid a watery or gluey texture.