Panko-Crusted Pork Chops

Weekdays are really busy for most people. It’s very difficult to get a “restaurant-style” dinner prepped and cooked. But this crusted chops are so delicious and, while requires some time to brine the pork, can easily be prepared while working around your busy schedule. This recipe is sure to satisfy everyone at the dinner table and declare you hero of week! Serve a side of savory Street Corn on the Cob, which is just as easy to make.

*Helpful Hints: Purchase thinly sliced chops, about 1/2″, to save some time. Also, you’ll need about an hour to brine the pork in buttermilk. You can brine overnight, before you head out for the day, or before you head to the gym for your afternoon workout.

INGREDIENTS:

1 lb pork loin chops, pounded to about 1/2″
1 cup all-purpose flour
1 1/2 cup Panko crumbs
2 large eggs, room temperature
1 cup buttermilk, plus 1 tbsp
1 tbsp dry basil
1 tbsp garlic powder
1/4 tbsp ground mustard
1/2 tsp cumin
1 cup vegetable oil (give or take, depending on pan size)
2 tbsp. Kosher salt
2 tsp. ground black pepper

INSTRUCTIONS:

Wrap each pork chop in Saran Wrap and pound, rotating sides, until about 1/2″ thick.

Place in a large bowl or baking dish. Pour 1 cup buttermilk over chops, cover and chill for at least 1 hour.

Remove from refrigerator and place chops on dry work surface.

Pat each cutlet dry with paper towel. Then season with 1 tbsp salt and 1 tsp pepper, then coat with flour. Set to the side.

In medium bowl, whisk eggs and remaining buttermilk together until well mixed. Set to the side.

In large bowl, mix in panko, basil, garlic powder, mustard, cumin and remaining salt and pepper.

Add vegetable oil to frying pan and heat at low-medium heat. Oil should cover about 1″ of frying pan.

Processed with Snapseed.
Preparing assembly line

Set up assembly line:
Pork –>Egg Wash –> Panko Mix –> Hot pan with oil
** Do not add pork to pan until oil is completely heated to 325°. Or test by adding a pinch of Panko crumbs. If oil sizzles, then it is ready.

Coat each pork cutlet with egg wash, then firmly press each side into Panko crumbs.

Carefully, using a slotted spatula, add to oil. Cook each side for 3-4 minutes, or until crumbs are golden brown.

Filter out any debris. Repeat with remaining pork. (Depending on size of pan, cook pork in 2-3 batches.)

Place on large dish covered with parchment/butcher paper to catch any running oil. Serve.

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