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Panko Pork Chops
Enjoy these crispy, juicy panko pork chops, a simple yet delicious recipe that brings an Asian twist to your table in just 30 minutes.
Course
dinner
Cuisine
Asian
Keyword
Panko breadcrumbs, pork chops
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
1970
kcal
Author
Corrie
Ingredients
4
bone-in pork chops
1
cup
Panko bread crumbs
1
cup
flour
2
eggs
Salt
pepper, and garlic powder to taste
Instructions
Pat dry the pork chops with paper towels.
Season the pork chops with salt, pepper, and garlic powder.
Dredge the pork chops in flour, shaking off the excess.
Dip the pork chops in the beaten eggs.
Coat the pork chops with panko bread crumbs.
In a large pan, heat some oil over medium heat.
Fry the pork chops for about 5-6 minutes on each side or until golden brown and the internal temperature reaches 145°F.
Let the pork chops rest for a few minutes before serving.
Notes
Make sure to pat dry the pork chops before you start. This will help the flour, egg, and panko to stick better.
For a thicker crust, double dip the pork chops in the egg and panko mixture.
Don't overcrowd the pan when frying. Fry in batches if necessary to ensure even cooking.
Use a meat thermometer to check the internal temperature of the pork chops. They are done when they reach 145°F.
Let the pork chops rest for a few minutes before serving. This allows the juices to redistribute.
Nutrition
Calories:
1970
kcal
|
Carbohydrates:
139
g
|
Protein:
172
g
|
Fat:
74
g
|
Saturated Fat:
24
g
|
Polyunsaturated Fat:
12
g
|
Monounsaturated Fat:
28
g
|
Trans Fat:
1
g
|
Cholesterol:
795
mg
|
Sodium:
940
mg
|
Potassium:
2698
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
516
IU
|
Calcium:
307
mg
|
Iron:
15
mg