Charles’s birthday was last week, and when I asked him where he wanted to go out to eat, he requested that we stay in and I make pork chops. These pork chops are delicious. They are crispy and juicy. I always make extras because we can’t wait to eat them for lunch the next day.
Panko Crusted Pork Chops
adapted from Art and the Kitchen
- 4 bone-in pork chops
- 1 cup Panko
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp thyme
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup flour
- 2 eggs
- 4 tbsp milk
- 2-4 tbsp oil for frying // I usually use canola, but olive oil would work too
- Set up 3 plates for breading: Plate 1 – flour // Plate 2 – whisk together eggs and milk // Plate 3 – mix together panko and spices
- Preheat oven to 350 F.
- Coat pork chop into flour. Shake off excess, then dip into egg mixture. Then press into panko mixture to get a nice thick coating. Repeat for remaining pork chops.
- Heat oil in a frying pan. Brown both sides of pork chops over medium heat, about 3-4 minutes each side. Don’t crowd the pan, so you might have to do this in batches.
- Transfer to a baking pan that you have lightly misted with oil.
- Finish cooking, uncovered, for about 20-40 minutes, or until the temperature of the pork chops reaches 165 degrees. Let rest for 5 minutes and then serve.