Best Pork Chops Ever

Once my husband returned to work on January 4th, I started experimenting with new recipes.  The second night of this culinary adventure, I hit a home run with these pork chops, served sliced over rice, accompanied by broccoli and a spinach and vegetable salad.  My husband loved their crisp coating and tender center.  His best compliment was that he would gladly pay a hundred dollars for a meal like this in a restaurant.  Music of course to my ears.

 

Crispy Japanese-Style Pork Chops

3/4 cup    panko bread crumbs

4 tsp        vegetable oil

1             green onion, minced

4             boneless pork loin chops (about 450 g total)

1/4 tsp     each salt and pepper

1/4 cup    all purpose flour

1             egg, lightly beaten

In small skillet, mix bread crumbs with oil; cook ov er medium-high heat, stirring, until golden, 4-5 minutes.  Transfer to shallow bowl; stir in green onion.  Set aside.

Between plastic wrap or waxed paper, use meat mallet or bottom of heavy pan to flatten pork to 1/2 inch (1 cm) thickness.  Sprinkle port all over with salt and pepper.  Dredge in flour, shaking off excess.   Dip in egg, letting excess drip off.  Dredge in bread crumb mixture, pressing to adhere.

Arrange pork on lightly greased rimmed baking sheet.  Bake in 425 degree oven, turning once, until just a hint of pink remains inside, about 10 minutes.  Broil until crisp, about 1 to 2 minutes.  Transfer to rack set over rimmed baking sheet; let rest for 2 minutes.  Cut cross wise into strips.

(or serve as a full chop)

The second time I made these I had no green onion so used fresh chopped parsley, left the chops whole and served with a vegetable stir fry.  As well the chops had been cut at home from a large pork tenderloin we had purchased for a slow cooker recipe. They were less tender and uniform as the first time but just as delicious.

Full recipe including Sesame Slaw can be found in January 2016 Canadian Living or on their website of recipes.