Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Easy Weeknight Dinner

Okay this is dinner in under an hour BUT most of that time is passive.

Roasted Butternut Squash & Panko Crusted Pork Chops.

1 package pre-peeled and cubed butternut squash
1 package thin cut boneless pork chops (under a lb total weight)
Panko breadcrumbs
2 eggs
cup of milk
1/2 cup seasoned flour (flour with salt, pepper etc)
1 cup Safflower oil
1/4 cup Olive oil plus more for drizzling.

Set oven to 400F (no need to pre-heat)
make sure that the pieces of butternut squash are more or less the same size arrange on baking dish, drizzle with oil and sprinkle with a little salt & pepper. Put in oven and set time to 50 minutes.

Set up a wet/dry/wet/dry/rest  Breading Station (Bowl, plate, bowl, plate, plate)
In the first bowl put the cup of milk and the pork chops
first plate gets the seasoned flour
second bowl gets the eggs (whisk well)
second plate gets the Panko, keep the package handy you’ll need more than you think.
third plate gets nothing this is where the chops go before the frying pan.

Go relax until the timer says 10 minutes.

When you get to the 10 minute mark take a large frying pan, add the safflower, and olive oils set heat to medium high.

Go to your breading station dredge each chop one at a time in flour, shake excess, dip in egg on both sides, then put into panko and press panko crumbs into both sides, place on plate to rest. Repeat.

When finished test the oil for temp (a drop of water will do) and when ready add the chops one at a time. This part will go quickly, about now the timer should be going off, turn off the oven. turn your chops over when they’re golden on the bottom and cook other side until golden.


By using thin pork chops by the time they’re golden on both sides they’re fully cooked.

Here’s how mine came out.

Enjoy! I sure did.