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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Panko Breaded Pork chops Recipe

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This recipe for Panko Breaded Pork chops is from Kathy's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg
1 cup Japanese bread crumbs (panko)
2 tbsp. freshly grated Parmesan cheese
1 tsp. minced sage
Salt and freshly ground pepper
Four 3/4-inch-thick pork chops (about 1/2 pound each)
1/4 cup extra-virgin olive oil
Directions:
Directions:
1. Lightly beat the egg in a shallow bowl. On a plate, toss the panko with the Parmesan, sage, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Season the pork chops with salt and pepper. Dip the chops in the egg and then press them into the seasoned crumbs to coat.
2. In a large nonstick skillet, heat the olive oil until shimmering. Add the chops and fry over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the chops to plates and serve.

*I usually brown the pork chops on each side then I place on a cookie sheet, just cover lightly with foil and bake on 325º for 20-40min depending on the thickness of the pork chops. I do it this way so that I am able to clean up and prepare the vegetables or other food for dinner while they cook.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe is my favorite way to cook my pork chops unless I am making them in a casserole or barbequing them.

I made these for Bob and Ida, Richard's brother and sister-in-law. They really enjoyed them.

 

 

 

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