Pounded Panko Parmesan Pork Chops Food

PARMESAN PANKO PORK CHOPS

Steps:

• Pre-heat your oven to 400 °F. Whisk together the flour, salt and pepper.
• Coat a pork chop in beaten egg, then dip in the flour mixture. Dip into the eggs again, then dip into the breadcrumb mixture. Cover them completely.
• Set pork chops on a small baking sheet. Chill in the fridge for 20 minutes. This helps the batter stay on.
• When the chops are chilled, melt the butter and pour over the pork chops evenly. Place the baking sheet in the oven and cook until they reach an internal temperature of 145 °F. Remove and let rest for 3-4 minutes.
• Serve and enjoy!

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

PANKO-BREADED PORK PARMIGIANA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
• Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
• Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
• Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
• Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.

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 PARMESAN PORK CHOPS

Steps:

• Heat oven to 350°F.
• Mix together panko, salt, cumin, paprika, chipotle, ancho, pepper, ginger, garlic powder, onion powder, and Parmesan cheese.
• Coat pork chops with crust mixture by rolling them in it as well as pressing it into the meat.
• Heat sesame oil in large skillet until very hot.
• Cook pork chops on the stove until each side is crispy.
• Put into the oven for 15-25 minutes depending on thickness of the pork chop. Enjoy!

POUNDED PANKO PARMESAN PORK CHOPS

Steps:

• Boil 1 cup water with kosher salt, bay leaf, garlic peppercorns and brown sugar til disolved. Pour into shallow pyrex baking dish add ice water to cool Meanwhile cover pork chops with plastic wrap and pound until about 1/4 - 1/2 inch thin. Place in brine, cover and refridgerate 2 hours. Remove from brine and lay out on paper towels and dry well. Preheat oven to 400 degrees, place a rack on a baking sheet and place in oven. Mix panko, parmesan and garlic powder in a shallow bowl or plate. Measure flour onto a separate plate. In a shallow bowl, beat eggs. Coat the dry pork chops in flour, then dip in egg then press into panko cheese garlic mix. Heat oil in pan, fry until deep golden brown. (about 4 minutes per side) Remove from frying pan onto rack in the oven and finish cooking for about 5 minutes.

PANKO FRIED PORK CHOPS WITH TEXAS TOAST

Steps:

• Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
• Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
• Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

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).