Panko Crusted Pork Chops

Posted by Dexie

Panko is Japanese breadcrumbs that came from the heart of the bread, not the crust. This is mostly used for breading seafood but you can definitely use it for any kind of meat as well. Refer to this website for picture and more information about this coarse-textured breadcrumbs.

A friend gave me a big jar of Panko which has been sitting in my pantry for quite a while now so I thought I'd use some for pork chops the other night. The family loved it. The crust stayed on the chops, much better than when I only use flour as breading.

Heat up oil in a frying pan.

Coat pork chops with seasoned flour (salt, pepper, garlic powder and paprika). Dip the chops in beaten egg (with 1 tbsp of water) to moisten, then add panko to cover completely. Fry the chops, both sides in the hot oil. Remove from oil; drain briefly on paper towel.

*Source : Hormel : Panko

TAGS: Asian Dishes, Breadcrumbs, Japanese, Panko, Pork Chops
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[ READER COMMENTS ]

1

D. said:

Thanks for the Panko reminder. We got some a month or so ago, used it as a tempura substitute in a sushi roll, and haven't used it since. Now I'm going to dig it out of the pantry so I'll remember!

Posted at 01:33 PM, on February 7 2007

2

dexie said:

Oh cool. I might try in in a sushi roll sometime too. Thanks for the tip :)

Posted at 02:12 PM, on February 7 2007

Panko Crusted Pork Chops

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