Using ingredients from your cupboard, make pork chops with a simple method for crunchy, golden-brown exteriors. However, they are wet, sensitive, and soft on the inside. In less than 30 minutes, ready.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 panko-breaded pork chops |
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
Instructions
- 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 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 239 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 9 g |
| Sodium | 758 mg |
| Sugars | 1 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Good method, works really well for boneless loin chops. I fried mine to golden brown and then finished in the oven with the convection fan on.
Like the simplicity of the recipe. Mine came out just a little bit dry from my tastes.
The best-tasting pork chops!