Crunchy Pork Chops with Summer Squash Slaw & Roasted Potato Wedges

Crunchy Pork Chops

with Summer Squash Slaw & Roasted Potato Wedges

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

In this summer recipe, we’re serving up a very special treat: crunchy, panko-breaded pork chops. Coating the pork chops in breadcrumbs adds incredible textural contrast. (The breading crisps up in the pan, turning a toasty golden brown.) But it also helps to seal in the rich juices of the chops, resulting in unbeatable succulence. On the side, we’re serving a cooling, creamy, garlic-lemon aioli to spoon over top. The result is a uniquely delicious take on the traditional pork chop dinner.

Get Cooking
fresh
ingredients
Crunchy Pork Chops with Summer Squash Slaw & Roasted Potato Wedges
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Panko Breadcrumbs
  • 1¾ lbs Russet Potatoes
  • 1 clove Garlic
  • 1 Lemon
  • 1 Summer Squash
  • 1 Zucchini
  • 1 bunch Basil
  • ¼ cup Mayonnaise
  • ¼ cup All-Purpose Flour
  • ¼ cup Dijon Mustard
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Quarter and deseed the lemon. Cut off and discard the ends of the squash and zucchini, then cut into 2-inch-long matchsticks. Pick the basil leaves off the stems; discard the stems.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes, skin sides down, in a single, even layer and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish.

Make the aioli:
3 Make the aioli:

While the potatoes roast, in a small bowl, combine the garlic paste, mayonnaise, ¼ of the mustard and the juice of 2 lemon wedges; season with salt and pepper to taste.

Make the slaw:
4 Make the slaw:

While the potatoes continue to roast, in a medium bowl, combine the squash, zucchini, all but a pinch of the basil (tearing the leaves just before adding), ¼ of the aioli and the juice of the remaining lemon wedges. Toss to thoroughly combine and season with salt and pepper to taste. Transfer the slaw and the remaining aioli to 2 separate serving dishes.

Bread the pork chops:
5 Bread the pork chops:

While the potatoes continue to roast, place the breadcrumbs and flour in 2 separate medium bowls; season with salt and pepper. In a third medium bowl, whisk together the remaining mustard and 3 tablespoons of water. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, coat the seasoned pork chops in the flour (shaking off any excess), then dip in the mustard mixture (letting the excess drip off), then coat in the breadcrumbs (pressing down firmly so the breadcrumbs adhere). Transfer the breaded pork chops to a plate.

Cook the pork chops & serve your dish:
6 Cook the pork chops & serve your dish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded pork chops. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and season immediately with salt and pepper. Transfer to a serving dish. Garnish the slaw with the remaining basil. Serve the pork chops with the slaw, roasted potatoes and remaining aioli on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Quarter and deseed the lemon. Cut off and discard the ends of the squash and zucchini, then cut into 2-inch-long matchsticks. Pick the basil leaves off the stems; discard the stems.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes, skin sides down, in a single, even layer and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish.

Make the aioli:
3 Make the aioli:

While the potatoes roast, in a small bowl, combine the garlic paste, mayonnaise, ¼ of the mustard and the juice of 2 lemon wedges; season with salt and pepper to taste.

4 Make the slaw:

While the potatoes continue to roast, in a medium bowl, combine the squash, zucchini, all but a pinch of the basil (tearing the leaves just before adding), ¼ of the aioli and the juice of the remaining lemon wedges. Toss to thoroughly combine and season with salt and pepper to taste. Transfer the slaw and the remaining aioli to 2 separate serving dishes.

Make the slaw:
Bread the pork chops:
5 Bread the pork chops:

While the potatoes continue to roast, place the breadcrumbs and flour in 2 separate medium bowls; season with salt and pepper. In a third medium bowl, whisk together the remaining mustard and 3 tablespoons of water. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, coat the seasoned pork chops in the flour (shaking off any excess), then dip in the mustard mixture (letting the excess drip off), then coat in the breadcrumbs (pressing down firmly so the breadcrumbs adhere). Transfer the breaded pork chops to a plate.

6 Cook the pork chops & serve your dish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded pork chops. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and season immediately with salt and pepper. Transfer to a serving dish. Garnish the slaw with the remaining basil. Serve the pork chops with the slaw, roasted potatoes and remaining aioli on the side. Enjoy!

Cook the pork chops & serve your dish: