These panko-crusted pork chops are a delicious and satisfying dish that features juicy pork chops coated in a crunchy panko breadcrumb crust. Baked or fried to perfection, these chops are incredibly flavorful and make for a fantastic weeknight dinner or special occasion meal. With their crispy exterior and tender interior, panko-crusted pork chops are sure to please everyone at the table!
Ingredients:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Olive oil for frying or cooking spray for baking
- Optional: fresh parsley for garnish
Instructions:
1. Preheat your oven to 400°F (200°C) if baking, and line a baking sheet with parchment paper.
2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, onion powder, thyme, salt, and pepper.
3. Dredge each pork chop first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with the panko mixture, pressing gently to ensure the breadcrumbs adhere well.
4. If frying, heat a generous amount of olive oil in a skillet over medium-high heat. Add the coated pork chops and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove and drain on paper towels.
5. If baking, place the coated pork chops on the prepared baking sheet and lightly spray or drizzle them with olive oil. Bake for about 25-30 minutes, or until the pork is cooked through and the panko coating is golden and crispy.
6. Remove from the oven and let the pork chops rest for a few minutes. Garnish with fresh parsley if desired.
7. Serve the panko-crusted pork chops warm and enjoy this delightful dish that brings a satisfying crunch and flavor to your dinner table!
Aprile's Kitchen 