Panko Crusted Pork Chops
Servings
2Serving size
4 ounces pork with breadingThis recipe can be multiplied. Leftovers make great sandwiches.
Serve with Yam Home Fries
AND
Serve with Roasted Root Vegetables or Yam Home Fries
AND
Serve with Roasted Cauliflower or Roasted Cauliflower – Low Sodium Version
Ingredients
| 8 ounces Boneless pork chops (2 4-ounce chops) |
| 1 large Egg(s) |
| 3 Tbsp. All purpose flour or garbanzo flour |
| 1/3 cup Panko (or gluten-free panko crumbs) |
| 1 to taste Black pepper |
| 1 Tbsp. Olive oil (divided) |
Instructions
Using a meat mallet or a small sauce pan, pound the pork chops until about 1/2 inch thick. The pork chops should be uniformly thick.
Place the egg in a small bowl and whisk until smooth.
Place the flour in another small bowl.
Place the panko crumbs and pepper in a third small bowl and whisk with a fork to combine.
Dredge the pork chop in the flour to coat completely.
Immediately dredge the coated pork chop in the egg to coat completely.
Immediately dredge the coated pork chop in the panko crumbs to coat completely. As you coat the panko crumbs on the pork chop, press gently to help the panko to stick. Repeat for each pork chop.
Place a large skillet over medium high heat.
Add one teaspoon of the olive oil and then gently place the pork chops in the pan.
Cook for about 8 minutes. Adjust the heat so the breadcrumbs brown lightly but do not burn.
Add a teaspoon of olive oil and turn. Cook for another 6 to 8 minutes.
Add another teaspoon of oil and turn the pork chop. Cook for another 3 to 4 minutes.
Serve topped with Ranch Dressing.
Serve this recipe with one of these Breakfast side dishes.
Yam Home Fries
Place a large skillet in the oven and preheat oven to 325°F. When the pan is hot, add the butter, shallot, and yams. Return the pan to the oven and cook for about ten minutes. Stir the yams and continue to roast in the oven stirring every 8 – 10…
AND
Serve this recipe with one of these starch side dishes.
Roasted Root Vegetables
Place a large roasting pan in the oven and preheat the oven to 325°F. When the oven is hot, add the olive oil and swirl to coat the bottom of the pan. Add the potatoes, carrots, parsnips, shallots, rosemary, salt and pepper. Toss well to coat with the oil. Roast…
Yam Home Fries
Place a large skillet in the oven and preheat oven to 325°F. When the pan is hot, add the butter, shallot, and yams. Return the pan to the oven and cook for about ten minutes. Stir the yams and continue to roast in the oven stirring every 8 – 10…
AND
Serve this recipe with one of these vegetable side dishes.
Roasted Cauliflower
Place a large skillet in the oven and preheat to 325°F. When the pan is hot, spray lightly with oil and add the cauliflower. Return the pan to the oven and roast the cauliflower for about 20 – 25 minutes, tossing occasionally. While the cauliflower is roasting, place the butter,…
Roasted Cauliflower – Low Sodium Version
Place a large skillet in the oven and preheat to 325°F. When the pan is hot spray lightly with oil and add the cauliflower. Return the pan to the oven and roast the cauliflower for about 20 – 25 minutes tossing occasionally. While the cauliflower is roasting place the spread,…
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Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant. Add toppings with caution.
Recipe Notes
The key to a good breading is to coat with flour first and then the egg. The flour helps the egg stick better and prepares the pork chop or chicken for the breadcrumbs. Use one hand – or tongs – to coat with the flour and then the egg, and the other hand to coat with the breadcrumbs. This keeps your hands from becoming clumped with breadcrumbs.
Like a lot of bread, most panko is higher in sodium so you will likely not need to use any added salt in your recipe.