I wouldn’t go so far as to say I’m obsessed with panko, but it is one of my favorite ingredients to use lately. Prior to a few months ago I’d never used it, but I can’t seem to get enough now. This recipe is almost exactly the same as some of the other breaded pork chops recipes I’ve made in the past except it uses panko instead of regular breadcrumbs. I definitely like this variation better!
By Tracey
Panko-Crusted Pork Chops
from MarthaStewart.com
Ingredients:
- coarse salt and freshly ground pepper
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs
- 4 boneless pork loin chops (6 ounces each), trimmed of fat
- 1/4 cup vegetable oil
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon light-brown sugar
Directions:
Place flour, egg, and panko, each in separate shallow bowls; season each with salt and pepper. Dip pork chops into flour and then egg, shaking off excess. Dip into panko, pressing to adhere.
In a large skillet, heat oil over medium heat. Add pork, and cook until browned and cooked through, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate.
Meanwhile, in a small bowl, stir together ketchup, Worcestershire, sugar, and 1/2 teaspoon pepper; season with salt, and stir to combine. Thinly slice pork chops crosswise, and serve with sauce on the side.
