Crispy Panko Pork Chops
photo by Marie
- Ready In:
- 28mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 eggs
- 4.92 ml milk
- 1 clove garlic, minced fine
- salt and pepper
- 354.88 ml panko breadcrumbs
- 8 thin cut pork chops
- 236.59 ml vegetable oil (for frying)
directions
- Mix together eggs, milk and garlic and let set for flavors to mix.
- Place panko crumbs in a shallow dish.
- Salt and pepper pork chops to taste and dip in the egg mixture.
- Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
- Place chops on a plate and let them set for at least 10 minutes to set the coating.
- Heat oil in large skillet over medium high heat.
- Fry chops for about 3 to 4 minutes per side or until golden brown.
- Do not overcook; these will cook very quickly.
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Reviews
-
recipe needs help. Nice crunch courtesy of the panko, but pork had almost no flavor. Next time will try seasoning with basil or rosemary (or both) before breading. One should note this recipe calls for thin cut pork chops. My mistake, I used a thicker cut and the cook time was way off (almost too brown just to get the pork up to temp). Also omit the milk from the wet mix. Add another egg (total 3) and 1/2 c. buttermilk. The ratio was too egg heavy and the yield was only enough to coat 4 rather small pork chops. Lastly, the oil issue-- depends on the size of your pan. About 1/4" in your skillet should do the trick.
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I made this last night. I had already purchased pork chops (which were not thin) so I just went with it anyway. I had read the reveiws that the pork chops tasted bland so I sprinkled them with a powder BBQ seasoning. They tasted good but the coating burned and the insides didn't cook all the way through. Next time I'll try it with think chops. Thanks for the suggestion to let the chops sit after coating them! Good call.
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.