Juicy and sheathed in a crackly, parmesan-herb crust, these pork chops are a completely foolproof, quick-and-easy weeknight meal. The trick is to pan fry until golden, then bake to crispy perfection.

Preheat the oven to 425 ̊. Fill a medium saucepan with 2 inches of water. Set a steamer basket in the pan and add the carrots. Cover and steam over medium-high heat until tender, about 20 minutes.

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Recipe from Dean Kardimas, Dude Cooking Food ...

Sometimes, the best way to get dinner on the table is to keep it simple, such as today’s recipe for Panko-Crusted Pork Chops. Panko is a super-crispy breadcrumb, often used in Japanese cooking. It is ...

Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper. Toss to combine. Set aside. Place flour, egg and panko each in separate shallow bowls. Season each with salt and ...

Pork chops are incredibly versatile, especially when prepared in this manner. We spoke with an expert about flavor ...

Panko is a Japanese riff on bread crumbs. The Japanese crumbs, which have been around for centuries, are lighter and larger than typical Western ones. Panko fries up crisp and makes an airy, crunchy ...

Summertime and the living is easy. Dinners can be casual, thrown together at the last minute. But when the kids start heading back to school, it’s time to switch gears; dinner usually needs to be ...

How did you eat pork chops growing up? If you’re of a certain age, I’ll bet it was with a side of applesauce or maybe homemade mashed potatoes. Sheela Prakash’s latest cookbook, “Salad Seasons: ...