Panko/herb encrusted pork chops

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by WIChookchick, Sep 13, 2011.

  1. WIChookchick

    WIChookchick Chillin' With My Peeps

    Aug 25, 2010
    Rural Brooklyn, WI
    Just wanted to share a recipe I pulled off the top of my head.
    I took 4 pork chops, took the bones and fat out, and used 3 small eggs mixed with water.
    Panko breading with an italian herb mix, specifically I used a Tuscany Rub.
    I dipped the pork chops in the egg/water mix, then into the panko breading, flip a few times to completely cover the pork.
    Put into a pan that has been heating on med/med high heat with about 2 tbsp of oil (your choice) and cover, after a few minutes, check to
    see if down side is browned lightly, if so, flip and then reduce heat to medium.
    Continue to flip and swirl oil so its under it when put the breaded side down.
    Cook for about 25 minutes.

    I baked the other two, with just a drizzle of oil on top.
    The panko was soggy on the bottom and pulled off the pork.

    But the pan "fried" ones were moist, juicy, tender and wonderfully delicious.
     
  2. jomoncon

    jomoncon Chillin' With My Peeps

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    Sep 24, 2010
    New Orleans, LA
    Don't you just love panko crumbs!! You're pork chops are similar to one I put together a week ago & it came out just great.

    My latest is to sprinkle the panko over thin talapia fillets & bake them in a 400 degree oven until done. DH won't eat fish unless it's crispy, like fried. This gives him the crispiness he likes without the fat from frying.
     

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