The Ultimate 5-Ingredient Crunchy Pork Chops: A Weeknight Meal Favorite
Everyone loves a perfectly fried pork chop. However, much like many things that are good, it's not that good for us. Just a slight alteration to the traditional fried pork chop eliminates a lot of those calories. I use Panko Breadcrumbs. And I fry them in olive oil.
Olive oil tends to burn off quicker than canola or vegetable oil. So, keep an eye on the heat as it will char your chop. Done correctly, you won't make it any other way.
I like to serve mine with homemade mashed potatoes, gravy made from the drippings and a seasonal vegetable. Since it's summertime, (close enough) I go for corn on the cob. My favorite summer crop. You may think this paragraph conflicts with the 1st paragraph since I like to serve mine with gravy. Counting calories isn't my thing. I do like to substitute for healthier ingredients when the recipe allows. Everything in moderation, folks.
Panko Encrusted Pork Chops
Ingredients
8 Pork Chops, thinly sliced
1 cup Panko Breadcrumbs (Original)
1 tablespoon Salt
2 teaspoons Pepper
1 teaspoon Garlic Powder
1/4 cup Olive Oil
Instructions
In a medium bowl, combine Panko Breadcrumbs, salt, pepper, garlic powder and mix well.
Rinse the pork chops and pat dry with a paper towel. Dip pork chops in Panko mixture and thoroughly cover. You may have to dip several times to get the desired coverage.
Once you have thoroughly covered the pork chops with the Panko mixture, on medium high temperature, pour olive oil in to a medium or large skillet. Let the oil get hot before you add the pork chops.
Add pork chops to the skillet and turn temperature to slightly lower than medium high heat.
Allow pork chops to cook approximately 10 minutes on each side. An internal temperature of 145 is necessary. Try not to flip too often. The crust will break off.
As the pork chops finish cooking, place them on a plate covered with a paper towel to absorb the oil.
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