Crispy Panko Pork Chops

By McCarleyRHLAC

Ingredients

• Canola or safflower oil
• 2 thick bone-in pork chops (about 2 pounds)
• 1/2 cup panko crumbs
• 2 tablespoons grated Parmesan cheese
• 1 heaping tablespoon minced Italian Parsley
• 1/4 cup all-purpose flour
• 2 eggs, lightly beaten
• Kosher salt
• Black pepper

Details

Servings 2
Adapted from thekitchn.com

Preparation

Step 1

Preheat the oven to 375°. Season pork chops with kosher salt and freshly ground black pepper and set aside.

Mix together panko crumbs, Parmesan, parsley, and 1/2 teaspoon kosher salt. Have three shallow bowls (or cake pans) set aside. Add flour to one bowl, eggs to another, and the panko mixture to the last.

In a heavy skillet or braising pan, heat 3 tablespoons of oil over medium high to high heat. Dredge pork chops first in the flour, then the egg, and lastly in the panko mixture, making sure to coat the meat evenly. Add pork chops to the skillet and allow to cook until golden brown and crispy on each side, about 2 minutes per side.

Seriously, the last couple of times I tried to make cornbread dressing with sausage, I had to add oil to the sausage it was so lean. Thankfully I've found a local farm to buy better bulk sausage from now!

I made this last night and it was delicious! My first attempt at cooking pork chops. The co-op I shop at didn't have any bone-in pork chops so I used boneless. They're smaller so 15 minutes was a bit too long (I'll probably cut back by a couple minutes next time). I also didn't use fresh parsley because, cooking for one, I find I buy fresh herbs and the majority goes bad before I can use the rest up. I mixed a teaspoon of dried herbs de provence in with the panko and it was perfect!