PANKO PORK CHOP RECIPES BAKED RECIPES

PANKO PORK CHOPS | ALLRECIPES

Panko Pork Chops | Allrecipes image

A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.

Provided by Yoly

Categories Main Dishes Pork Pork Chop Recipes Pan Fried

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 panko-breaded pork chops

Number Of Ingredients 8

Ingredients

2 large eggs, beaten
½ cup flour
1 teaspoon seasoned salt (such as Lawry's®)
½ teaspoon garlic powder
½ teaspoon black pepper
¾ cup panko bread crumbs
2 (6 ounce) pork chops, about 1/2-inch to 3/4-inch thick
¼ cup oil

Steps:

Place beaten eggs on a large plate.
Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 691 calories, CarbohydrateContent 53.7 g, CholesterolContent 238.5 mg, FatContent 41.4 g, FiberContent 1.1 g, ProteinContent 34.7 g, SaturatedFatContent 9.2 g, SodiumContent 758.2 mg, SugarContent 0.6 g

PANKO-BREADED PORK CHOPS RECIPE - GALE GAND | FOOD & WINE

Panko-Breaded Pork Chops Recipe - Gale Gand | Food & Wine image

Japanese bread crumbs, called panko, are bright white, and their large flakes result in a rough, crunchy texture. Look for them in large supermarkets, specialty shops and Asian groceries. Fast Pork Recipes

Provided by Gale Gand

Total Time 20 minutes

Yield 4 SERVINGS

Number Of Ingredients 7

Ingredients

1 large egg
1 cup Japanese bread crumbs (panko)
2 tablespoons freshly grated Parmesan cheese
1 teaspoon minced sage
Salt and freshly ground pepper
Four 3/4-inch-thick pork chops (about 1/2 pound each)
1/4 cup extra-virgin olive oil

Steps:

Lightly beat the egg in a shallow bowl. On a plate, toss the panko with the Parmesan, sage, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Season the pork chops with salt and pepper. Dip the chops in the egg and then press them into the seasoned crumbs to coat.
In a large nonstick skillet, heat the olive oil until shimmering. Add the chops and fry over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the chops to plates and serve.

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