Panko Crusted Milk Soaked Boneless Pork Chops Recipes

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PANKO CRUSTED MILK SOAKED BONELESS PORK CHOPS

THESE ARE SO TENDER AND JUICY.MY DAD WILL NOT EAT CHOPS SAYS THEY ARE TOO DRY.I MADE THESE WHILE MY PARENTS WERE HERE ON VACATION FROM ALASKA AND HE LOVED THEM.I HAVE HAD A LAPBAND AND I FIND THEM VERY EASY TO EAT.NOT DRY AT ALL.

Provided by Becky Hudgins

Categories     Steaks and Chops

Time 1h25m

Number Of Ingredients 6



PANKO CRUSTED MILK SOAKED BONELESS PORK CHOPS image

Steps:

  • 1. TENDERIZE THE CHOPS. TENDERIZE THEM THIN BUT NOT ENOUGH TO FALL APART.
  • 2. MIX MILK AND EGG.ADD CHOPS TO THE MIXTURE.REFRIGERATE AT LEAST AN HOUR.THEY ARE BETTER IF SOAKED OVER NIGHT IN JUST THE MILK AND EGG ADDED WHEN READY TO COOK,BUT AN HOUR IS GOOD.
  • 3. WHILE SOAKING PUT ABOUT 2/3 CUP OF CANOLA OIL IN A SKILLET.WHEN READY TO FRY HEAT OIL TO MEDIUM HIGH.YOU DON'T WANT IT TOO HOT IT WILL BURN THE CRUST,TOO LOW WILL MAKE FOR A SOGGY CHOP.
  • 4. POUR PACKAGE OF PANKO CRUMBS ON A PLATE.REMOVE CHOPS FROM THE FRIDGE AND SALT AND PEPPER TO TASTE BEFORE ROLLING (PATTING) BOTH SIDES OF THE CHOPS WITH THE CRUMBS.COOK ON BOTH SIDES UNTIL GOLDEN BROWN,ABOUT 5 MINS.DEPENDING ON THICKNESS.REPEAT UNTIL ALL 4 ARE COOKED.
  • 5. SERVE WITH A NICE THIN PORK GRAVY OVER RICE AND A SIDE OF STEAMED BROCCOLI.

4 lean boneless chops (i use a cheap cut)
1 pkg panko bread crumbs
1 lg egg
1 c milk
dash salt and pepper
2/3 c canola oil

PANKO CRUSTED PORK CHOPS, MILLIE'S

These fry up so quick and the panko gives them that extra crunch! Panko is Japanese breadcrumbs that are very light and crispy. You can find them near the regular breadcrumbs in most major grocery chains.

Provided by Millie Johnson

Categories     Steaks and Chops

Time 10m

Number Of Ingredients 13



Panko Crusted Pork Chops, Millie's image

Steps:

  • 1. You will need 3 shallow dishes. One for the flour mix, one for the egg & milk, and one for the panko mix.
  • 2. Dish #1 Put together sifted flour, 1/2 tsp. regular table salt, black pepper, onion powder, and garlic powder. Mix well. Dish #2 Beat egg and milk together. Dish #3 Mix together panko, paprika, and kosher salt.
  • 3. Dry off meat with paper towel then drag in flour.
  • 4. Dip in egg mixture.
  • 5. Coat with panko.
  • 6. Fry in oil, 2 - 3 minutes per side or until done, depending on thickness.
  • 7. Drain on rack for a minute or two, then serve.

4 pork loin chops, boneless 1/4-1/2 inch thick
1 c panko bread crumbs
1/2 c flour, sifted
1 large egg
2 Tbsp milk
1/2 tsp regular table salt
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried parsley flakes
1/4 tsp paprika
1/4 inch of oil in pan for frying

PANKO PORK CHOPS

A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.

Provided by Yoly

Categories     Pan Fried Pork Chops

Time 20m

Yield 2

Number Of Ingredients 8



Panko Pork Chops image

Steps:

  • Place beaten eggs on a large plate.
  • Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
  • Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
  • Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g

2 large eggs, beaten
½ cup flour
1 teaspoon seasoned salt (such as Lawry's®)
½ teaspoon garlic powder
½ teaspoon black pepper
¾ cup panko bread crumbs
2 (6 ounce) pork chops, about 1/2-inch to 3/4-inch thick
¼ cup oil

TONKATSU - ASIAN-STYLE PORK CHOP

This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops.

Provided by SHIN98

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 8

Number Of Ingredients 8



Tonkatsu - Asian-Style Pork Chop image

Steps:

  • In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
  • Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
  • When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 14.3 g, Cholesterol 108.8 mg, Fat 13.1 g, Protein 28.4 g, SaturatedFat 3.8 g, Sodium 199 mg, Sugar 0.1 g

2 eggs
1 teaspoon milk
½ teaspoon minced garlic
salt to taste
½ teaspoon pepper
1 cup vegetable oil for frying
8 thin cut boneless pork chops
1 ½ cups panko crumbs

PANKO-CRUSTED PORK CHOPS WITH NAPA SALAD

Tonkatsu -- pork cutlets that have been coated with panko and fried -- is a popular dish in Japan, where it's often accompanied by cabbage and a dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11



Panko-Crusted Pork Chops with Napa Salad image

Steps:

  • Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.
  • Place flour, egg, and panko, each in separate shallow bowls; season each with salt and pepper. Dip pork chops into flour and then egg, shaking off excess. Dip into panko, pressing to adhere.
  • In a large skillet, heat oil over medium. Add pork, and cook until browned and cooked through, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate.
  • Meanwhile, in a small bowl, stir together ketchup, Worcestershire, sugar, and 1/2 teaspoon pepper; season with salt, and stir to combine. Thinly slice chops crosswise, and serve with Napa Salad and sauce on the side.

1/2 small napa cabbage, thinly sliced crosswise (6 cups)
1 tablespoon rice vinegar
coarse salt and ground pepper
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 cup panko
4 boneless pork loin chops (6 ounces each), trimmed of fat
1/4 cup vegetable oil
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon brown sugar

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