Breaded Pork Chops

Breaded Pork Chops

4 1/2-inch thick pork chops
salt & pepper
1 C Japanese Panko bread crumbs
1 C Italian bread crumbs
2 eggs, whisked + splash of water

  1. Prep pork chops with a little sprinkle of salt on both sides. Set aside.
  2. Prepare three bowls for the breading process: 1) flour, 2) eggs whisked, plus a teeny splash of water, 3) Panko & Italian bread crumbs.
  3. Heat about 1/2 C oil in a large pan with a fitting lid (use the lid later) to medium heat. One by one, using one hand for wet ingredients only, and one hand for dry ingredients only, coat the pork chop in flour first, submerge in the egg batter, let any egg pieces drip off a little bit, then place the pork chop in the crumb mixture and press the pork chop gently around on both sides to completely coat it everywhere. Place gently into the oil, and repeat with remaining pork chops.

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