As I planned this week's menu, I was really in the mood for breaded pork chops. This time, I tried a different approach.
Panko-crusted Pork Chops with Squash Risotto
I replaced the usual bread crumbs with Panko crumbs (found in the Asian section of the grocery store) and seasoned with garlic powder and dried sage. To keep the meat juicy, I fried the pieces for two minutes on each side, then baked for 30 minutes at 350 degrees, with a thin slice of butter on each piece of meat.
For the risotto, I added slices of zucchini and yellow squash, which I sauteed in olive oil.
It was a delicious, comforting meal and I think I may keep using this recipe. Enjoy!