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

Ingredients:

• 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

Directions:

1. Set up 3 plates for breading:  Plate 1 – flour // Plate 2 – whisk together eggs and milk // Plate 3 – mix together panko and spices
2. Preheat oven to 350 F.
3. 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.
4. 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.
5. Transfer to a baking pan that you have lightly misted with oil.
6. 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.