Panko Crusted Pork Chops
I am in the process of discovering how wonderful panko is for crunchy, coated, fried foods! Panko, if you don’t know about it, is an amazing Japanese bread crumb that stays crispy after it’s been fried. I’d bought some for my Scotch egg experiment and decided to use them up on some pork chops I was cooking last night.
Generally, hubby is totally unhappy with anything but Shake -N- Bake pork chops. This is really humbling, because I prefer to make things from scratch. (I admit I’m somewhat prideful about that.) Anyway, it never fails to irritate me a bit when he prefers the box - shake and bake - to my homemade stuff.
So last night, I was planning to use the evil box, when I realized I didn’t have any , and - oh darn! - I was going to have to come up with a substitute. Long story short, Pat loved it and I can probably get away with making this sometimes instead of Shake -N- Bake.
Panko Crusted Pork Chops
6 pork chops
2 eggs
2 T. water
1 c. panko
2 T. Parmesan cheese
salt
pepper
olive oil
It doesn’t take a genius to figure this out, but here it is anyway:
Heat the oil in a skillet over medium heat.
Combine the egg and water with a whisk or fork.
Combine the panko, salt, pepper, and cheese.
Dip the pork chops, one at a time, into the egg mixture.
Dip the pork chops, one at a time, into the panko mixture, pressing it onto the pork chops.
Fry in oil, 5-10 minutes per side, depending on thickness, until done.
Eat!
Enjoy!
Add comment June 26th, 2007