Panko Crusted Pork Chops With Creamy Herb Dressing Food

PANKO-CRUSTED PORK CHOPS WITH CREAMY HERB DRESSING

Steps:

• To prepare pork, preheat oven to 450 degrees.
• Combine first 6 ingredients in a shallow dish.
• Combine soy sauce and egg white in a medium bowl, stirring with a whisk.
• Place panko in a shallow dish.
• Dredge pork in flour mixture; dip in egg mixture.
• Dredge in panko.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add pork to pan; cook 1 minute on each side.
• Place pork on a baking sheet with cooking spray.
• Bake at 450 degrees for 6 minutes or until done.
• To prepare dressing, combine onions and the remaining ingredients.
• Serve dressing with pork.
• One serving is 1 pork chop and about 2 T dressing.

CRISPY PANKO PORK CHOPS

Steps:

• Mix together eggs, milk and garlic and let set for flavors to mix.
• Place panko crumbs in a shallow dish.
• Salt and pepper pork chops to taste and dip in the egg mixture.
• Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
• Place chops on a plate and let them set for at least 10 minutes to set the coating.
• Heat oil in large skillet over medium high heat.
• Fry chops for about 3 to 4 minutes per side or until golden brown.
• Do not overcook; these will cook very quickly.

PANKO PORK CHOPS

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

GARLIC-HERB-CRUSTED PORK CHOP DINNER FOR ONE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 6x8-inch casserole dish with cooking spray.
• Coat one side of the pork chop with mayonnaise and press panko into the mayonnaise.
• Pour rice mix into the prepared casserole dish. Add water and cream; stir to combine. Place pork chop, coated-side up, into the dish and top with Parmesan cheese.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
• Season all sides of the pork chops with salt and pepper.
• Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
• Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
• Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
• Enjoy!