Panko-Peanut Crusted Pork Chops or Tilapia
This crunchy and delicious topping can be used for pork, chicken, or fish. As long as you keep the proportions of dry and wet ingredients the same, you can experiment by using different nuts or no nuts, or use honey or chutney instead of the apricot jam or hoisin sauce.
Ingredients
- 4 thin cut boneless pork chops, tilapia fillets, or chicken cutlets
- 3 Tbsp. apricot jam or use 2 Tbsp. hoisin sauce and 1 Tbsp. jam
- 1 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
- 1/2 cup panko (Japanese-style bread crumbs, whole wheat, if available) (use wheat/gluten-free, if needed), or use traditional bread crumbs
- 1/2 cup roasted peanuts smashed to about the same size crumbs as the panko
- 1 Tbsp. butter or margarine melted
Instructions
- Preheat the oven to 425 degrees. Lay the pork (or fish or chicken) on a foil-lined baking sheet.
- In a small bowl, combine 2 Tbsp. jam (or hoisin sauce), the mustard, and 1 Tbsp. hot water.
- Using a pastry brush or the back of a spoon, brush the mixture on top of the pork (or fish or chicken).
- In a medium bowl, combine the panko, peanuts, remaining 1 Tbsp. jam, and the melted butter, and stir until the liquid ingredients lightly coat the dry ingredients. Sprinkle and press the mixture evenly over the meat.
- Bake the pork (or fish or chicken) for 10 minutes, until it is cooked through and the topping is lightly browned.
Notes
Do Ahead or Delegate: Combine the jam, mustard, and hot water, crush the peanuts.
Scramble Flavor Booster: Use spicy or grainy mustard instead of the Dijon.
Tip: Do you find that cooking times in recipes yield either underdone or overcooked food in your kitchen? It could be that your oven temperature runs either low or high. If you suspect this, try using an oven thermometer to check how accurate your oven’s temperature reading is. This will allow you to make temperature or cooking-time adjustments if necessary.
Nutritional Information Per Serving (% based upon daily values): Calories 340, Total Fat: 16g, 25%; Saturated Fat: 4g, 20%; Cholesterol: 75mg, 25%; Sodium: 190mg, 8%; Total Carbohydrate: 19g, 6%; Dietary Fiber: 2g, 8%; Sugar: 11g; Protein: 31g
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