Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, panko crusted fried pork chops. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Juicy breaded pork chops fry up crisp and extra crunchy thanks to a liberal coat of Japanese panko bread crumbs. In a large nonstick skillet, heat the olive oil until shimmering. Boneless Pork Chops breaded in crispy Panko, pan fried, then served with a fantastic wasabi-ginger soy dipping sauce.

Panko crusted fried pork chops is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Panko crusted fried pork chops is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook panko crusted fried pork chops using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Panko crusted fried pork chops:

1. Take 1 cup panko
2. Make ready 8 medium boneless pork chops
3. Get 1 cup all purpose flour
4. Prepare 1 tsp onion powder
5. Take 1/2 tsp black pepper
6. Prepare 1 tsp salt
7. Make ready 1 tsp parsley
8. Take 1/2 tsp oregano
9. Prepare 1/4 tsp garlic powder
10. Make ready 2 each beaten eggs
11. Make ready 1/4 cup vegitable oil

These pork chops are delicious and fry quickly thanks to the panko that provides an extra crunch. It's the perfect recipe to make for any occasion. These fry up so quick and the panko gives them that extra crunch! Panko is Japanese breadcrumbs that are very light and crispy.

Instructions to make Panko crusted fried pork chops:

1. place chops into a resealable bag and pound 'til 1/8 inch thick.
2. beat eggs in a small bowl.
3. mix panko and all seasonings in a shallow bowl. mix well.
4. heat veg. oil in a large skillet.
5. dredge chops in flour, then eggs, then in panko.
6. fry chops until golden brown on each side. turn often.
7. season outside of chops when finished with salt and pepper to taste.

Pat pork chops dry, and season with ¼ tsp salt and a pinch of pepper. Combine minced thyme and panko in a bowl. Spread dijon mustard evenly on both sides of chops. In saute pan, heat olive oil to medium high heat. In order, flour chop, egg it, then lastly, dredge in bread crumbs.

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