Panko Pork Chops

Pork chop on white plate with salad, sauce and knife and fork.

5 from 1 vote

Panko Pork Chops are crispy on the outside and succulent and juicy on the inside. These full flavored chops are perfect any night of the week!

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Western

Keyword: panko pork chops

Servings:

Calories: 989kcal

Author: Adrianne

Ingredients

½ cup panko breadcrumbs
⅓ cup pecorino romano cheese finely grated using a micro plane zester
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
¼ teaspoon kosher salt
¼ teaspoon pepper
2 eggs whisked
½ cup plain flour
½ cup peanut oil
2 pork chops

Instructions

Panko seasoning: gather the panko breadcrumbs, pecorino romano cheese, garlic powder, onion powder, paprika, dried parsley, salt, pepper and add them to a small bowl. Use a mini whisk to consistently combine them.
Pork chops: remove the pork chops from their packaging. Place them on a chopping board and layer a piece of cling wrap on top. Then take a meat tenderiser and pound the pork so that it is flatter. Avoid pounding the bone area too much.
Dredging: use 3 side plates and to the 1st one add the flour, the 2nd one the whisked eggs and the 3rd one the seasoned breadcrumb mixture. Working one cutlet at a time coat the pork chops in the flour. Then dip them in the egg, shake off any excess then place it into the centre of the breadcrumb mixture and coat both sides. Then place the crumbed pork chop onto a clean dry chopping board. Repeat till each chop is crumbed.
Cook chops: place a large heavy based pan on the stove and turn the heat to high. Add the peanut oil and allow it to heat. After a few minutes hold your hand over the pan to see if you can feel the heat. Next take a spare breadcrumb from the chopping board and drop it into the pan. If it starts to sizzle straight away, the hot is hot enough. If not, allow it to heat for a couple more minutes. Use kitchen tongs to place the crumbed chops into the hot oil. Cook for 4 minutes then flip to the other side for a further 4 minutes. Once cooked remove the chops using the tongs and place on a paper towel lined plate for a minute or 2.
To serve: provide a side salad and sauce for the chops. The combination shown in the photos throughout the post is the Cherry Tomato Caprese Salad (using spinach in place of the basil leaves) and the Horseradish Yogurt Sauce (with a little fresh parsley).

Notes

Cooking time: thinner chops will take less time to cook than thick chops. For chops up to 1 inch thick 4 minutes per side will work. For thicker chops it is best to lightly fry both sides in oil and then finish cooking the chops in the oven to ensure consistency.

Nutrition