Saturday, September 11, 2010

Panko Crusted Pork Chop

I like using the crispy Panko Bread Crumbs that are readily available at stores now.  This is a very simple dish and it's prepared quickly.  I always use thick chops because they are more moist and give me the time to get the rest of the meal ready.
Purchase Thick Cut Pork Chops, 1 per person.  In one bowl, beat 1 Egg with a Splash of Water, a Tbl Mustard (I use local Zatarains since it's stone ground) and Freshly Ground Pepper.  In a 2nd bowl, add Panko Bread Crumbs.  By the way,  I don't salt pork and the mustard provides saltiness.
Let the chops sit out for 15-30 minutes to get up to temperature.  Preheat oven to 350.  Preheat an oven proof skillet over medium heat until thoroughly heated.  Add 1 Tbl Oil and swirl to coat the bottom of the skillet. Dip the chops in the egg mixture, turning once.  Coat with bread crumbs, turning once.  Add immediately to the hot pan.  After about 6-8 minutes the chop will be nicely browned on the first side.  Turn (once) and place in oven for 15 minutes.  When it's done, let it rest 5 minutes before serving.

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