Roasted Pork Chops with Zucchini

Preheat the oven to 400 degrees F (200 degrees C), and line a 12x18-inch sheet pan with foil. Place a baking rack on top of the foil.

In a small bowl, combine panko bread crumbs, Parmesan cheese, Italian herb seasoning, red pepper flakes, granulated garlic, smoked paprika, and salt and pepper to taste. Place 2/3 of the mixture on a plate, and set aside.

Break egg into a shallow bowl and beat until the white and yolk are incorporated.

Lightly brush each zucchini piece with egg, and toss with 1/3 of the panko crumb mixture. Place breaded zucchini on the prepared rack.

Dip chops into beaten egg and hold over the bowl to allow excess to drip back into the bowl. Place each chop on the reserved panko mixture, then turn and coat the other side with panko mixture, gently patting mixture onto each chop.

Heat olive oil and butter together in a large skillet over medium heat until butter is melted and no longer sizzling. Carefully place each chop into the skillet and brown each side, turning once, 3 to 5 minutes per side, turning once. Nestle browned chops on the prepared rack with zucchini pieces. 

Roast in the preheated oven until chops are no longer pink at the center and zucchini is tender, 12 to 15 minutes. An instant-read thermometer inserted into the center of chops should read 145 degrees F (63 degrees C).

Remove chops from the oven and place on a serving plate. If desired, broil zucchini pieces until lightly browned, 2 to 3 minutes. See Cook’s Note.

Garnish with cherry tomatoes and fresh parsley, and serve warm.