These panko crusted pork chops are crispy, juicy, and oh-so-delicious! The panko breading gives them a wonderful crunch that makes each bite exciting.
Honestly, who can resist that golden crust? I like to serve them with a side of veggies or mashed potatoes for a cozy meal. They’re super easy to make and perfect for any day of the week!
Key Ingredients & Substitutions
Pork Chops: I recommend using bone-in pork chops for extra flavor and moisture. If you prefer boneless, those work too! Just adjust the cooking time slightly since they might cook faster.
Panko Breadcrumbs: Panko gives a light and crispy texture. If you’re out of panko, regular breadcrumbs can work, but they won’t be quite as crunchy. You could also use crushed cornflakes for a fun twist!
Egg and Milk: This combination helps the panko stick to the chops. If you’re avoiding eggs, you can substitute it with unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed with 2.5 tablespoons water). It won’t bind as well but can work in a pinch!
Herbs and Spices: I love adding garlic powder and paprika for flavor, but don’t hesitate to swap in your favorites, like onion powder or cayenne for a kick. Fresh herbs can elevate the flavor even more if you have them on hand!
Why Is the Breading Process Important?
Breading the pork chops correctly is key to achieving that delicious crunch! A few tips to help you:
- Start by drying the pork chops; moisture can prevent the coating from sticking. Using a paper towel does wonders!
- In your breading station, make sure you coat each chop fully in flour first. This step helps the egg wash adhere better.
- When pressing the panko onto the chops, really press down. This will create a thick, crunchy shell that stays on during cooking!
- Don’t overcrowd the skillet. If there isn’t enough space, the chops can steam instead of fry, leading to a soggy coating.
How to Make Panko Crusted Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 2 bone-in pork chops, about 1 inch thick
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano or dried parsley
For the Breading:
- 1/2 cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 2-3 tablespoons olive oil or vegetable oil (for frying)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 10-12 minutes for cooking. So, in just about 30 minutes, you’ll have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Prep Your Pork Chops:
Start by patting the pork chops dry with paper towels. This step is super important because it helps the seasonings stick better and keeps the chops from steaming while cooking. Season both sides of the chops generously with salt, pepper, garlic powder, paprika, and oregano. This will really flavor your meat!
2. Set Up Your Breading Station:
Next, prepare your breading station. You’ll need three shallow dishes. In the first one, add the flour. The second dish is for the egg and milk mixture—beat them together until well combined. And in the third dish, pour in the panko breadcrumbs.
3. Dredging the Pork Chops:
Now it’s time to coat those chops! First, dredge each chop in the flour, making sure to shake off any excess. This helps the egg wash stick. Then, dip the pork chops into the egg mixture, ensuring they are fully coated. Finally, press the chops into the panko breadcrumbs, covering them completely on both sides. Press firmly so the breadcrumbs stick well.
4. Cooking the Pork Chops:
In a large skillet, heat the oil over medium heat. Once it’s hot (but not smoking), carefully add the breaded pork chops to the skillet. Cook them for about 4-5 minutes on each side, or until the coating turns a beautiful golden brown and the pork reaches an internal temperature of 145°F (63°C).
5. Let Them Rest and Serve:
Once cooked, remove the pork chops from the skillet and let them rest for a few minutes. This allows the juices to redistribute, making for a juicy chop! Serve them alongside steamed green beans or your favorite side dish, and enjoy your delicious meal!
These panko crusted pork chops are sure to impress with their crunchy texture and juicy meat inside. Enjoy!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops work well for this recipe! Just keep an eye on the cooking time, as they may cook a bit faster than bone-in chops.
How Can I Make This Recipe Healthier?
If you want to lighten things up, you can bake the pork chops instead of frying them. Preheat your oven to 400°F (200°C), place the breaded chops on a baking sheet lined with parchment paper, and bake for about 20-25 minutes until cooked through and crispy.
What Should I Do with Leftovers?
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through to maintain their crispiness.
Can I Freeze the Breaded Pork Chops?
Absolutely! You can freeze the breaded but uncooked pork chops. Just place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag. When you’re ready to cook them, they can go straight from the freezer to the skillet, but you’ll need to add a few extra minutes to the cooking time.