Raspberry Pork Chops with Crispy Italian Crust

If pork chops have fallen into the “I never know what to do with them” category, try this before you give up on them.

These Raspberry Pork Chops with Crispy Italian Crust are one of those dinners that looks and tastes like you put considerably more effort into it than you actually did. The pork gets a crispy cream cheese, Italian seasoning and panko topping, while a ridiculously simple raspberry sauce adds the sweet-and-tangy finish.

And the green beans cook right alongside the pork, so we’re not dirtying three pans for dinner.

Best part? It makes four servings. No scaling down a recipe designed to feed 12 people. For two people, that’s dinner tonight and leftovers tomorrow. Done.

Serves: 4
Cook Time: 25

INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 450°F.
2. Combine the cream cheese, Italian seasoning and ¼ tsp. salt in a medium bowl. Add the panko breadcrumbs and stir until evenly combined.
3. Place the green beans in the center of the Brilliance Nonstick Half Sheet Pan With Rack. Toss with the oil, ¼ tsp. salt and onion powder.
4. Season the pork chops on both sides with the remaining salt and pepper. Arrange them around the green beans.
5. Bake for 10 minutes.
6. Meanwhile, combine the ketchup and raspberry jam in a small microwave-safe bowl. Microwave for about 1 minute 30 seconds, or until bubbly. Whisk until smooth and set aside.
7. Remove the sheet pan from the oven and stir the green beans.
8. Divide the crispy topping evenly over the pork chops.
9. Return the pan to the oven and bake another 8–10 minutes, or until the pork reaches 150–155°F for medium and the topping is golden brown.
10. Remove from the oven and let the pork rest for 5 minutes.
11. Serve the pork chops and green beans with the raspberry sauce drizzled over the top.

COOKING FOR FEWER

No second recipe needed this week!

This one already makes four servings, which is exactly what I like for two people: dinner tonight plus lunch or leftovers without eating pork chops until Friday.

If you want exactly two servings, you can halve the ingredients and cook two pork chops, but I wouldn’t bother unless you truly don’t want leftovers.

Anna’s Tip 💛

Not a pork fan? Substitute chicken breasts or thighs and cook until the chicken reaches 165°F.

Don’t skip the sauce because it sounds strange. Ketchup + raspberry jam sounds almost too easy, but together they make a fast sweet-and-tangy sauce.

Make extra sauce. It’s also good with chicken nuggets or rotisserie chicken.

Watch the thickness of the pork chops. If yours are considerably thicker than ¾ inch, they’ll need additional cooking time.