Lemon-and-thyme panko crumbed pork chops

Lemon-and-thyme panko crumbed pork chops

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  • 4
  • Easy
  • 10 minutes
  • 15 minutes


  • 4 pork loin chops
  • 70 g flour
  • 2 free-range eggs, beaten
  • 2 cups panko crumbs
  • 1 lemon, zested
  • 2 garlic cloves, chopped
  • 1 t fresh thyme, chopped
  • 2 T butter
  • 2 T olive oil
  • Sea salt and freshly ground black pepper, to taste
  • Sweet-potato wedges, for serving
  • Wilted baby spinach, for serving

Cooking Instructions

Preheat the oven to 180°C. Coat the pork loin chops in seasoned flour, dip into the beaten free-range eggs and then into the panko crumbs, mixed with the zest of the lemon, garlic cloves and fresh thyme.

For an extra-crunchy layer, coat in the panko crumbs twice.

Pan-fry in butter and olive oil over a medium to high heat for 2 minutes on each side until golden brown. Season and place in the oven for 10 minutes or until cooked through.

Serve with sweet-potato wedges and wilted baby spinach.

Cook's note: Love extra-crispy fat? Snip the pork fat at 1 cm intervals for a crunchy, golden finish.

Discover more recipes featuring pork here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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