crispy oven-baked chops

I may have mentioned once or twice before that Connor does not like berries. Not raspberries, blueberries, strawberries, or blackberries. He won’t eat berries or anything berry flavored.  It blows my mind!

To add insult to injury, Dave doesn’t like citrus! He won’t eat an orange, a grapefruit or even the sweet candy-like clementines. The saving grace is that he will eat foods and dishes with citrus in them.

I know, they are strange men!

For Sunday supper, I made pork chops with strawberry salsa. Being the thoughtful mom that I am, taking Connor’s tastes into account, I also made chimichurri sauce to accompany the chops.

Crispy Oven-Baked Pork Chops with Strawberry Salsa

Pork Chops

• 1 egg
• 2 tablespoons milk
• Salt and freshly ground black pepper
• 1 cup panko bread crumbs
• Four 1-inch thick boneless pork chops, fat trimmed off
• 2 tablespoons unsalted butter, melted
• Pam

Strawberry Salsa

• 3 cups coarsely chopped strawberries
• 2 avocados; peeled, pitted, and diced
• 1 mango; peeled, pitted, and diced
• 1/2 English cucumber; peeled, seeded, and diced
• 2 plum tomatoes, seeded and diced
• 1 jalapeño, seeded and minced
• 1 tablespoon honey
• 1 tablespoon lime juice
• Salt and freshly ground black pepper

Chimichurri Sauce

Pork Chops: Preheat oven to 425 degrees. Line a baking sheet with foil or Silpat mat.

In a shallow bowl, combine the egg and milk and season with salt and pepper. Place the panko in another shallow bowl.

Season chops with salt and pepper, then dip in the egg mixture to coat on all sides. Transfer chops to the bowl with the panko, turning to coat.  Place the coated chops on the prepared baking sheet.

Drizzle the chops with the melted butter and then spray with Pam.

Bake for 25 minutes or until juices run clear. To serve, place the chops on plates or a platter, look at the bottom side of the chop, it may be more browned and thus more attractive, if so, serve this side up.

Strawberry Salsa: Combine all ingredients in a medium bowl, taste, and season with salt and pepper.

Serves 4