Tangy teriyaki marinated pork chops fried with panko breading go great with pretty much any side dishes and provide an easy wow factor. HINT: Save money and buy a pork loin, then cut it into chops. Bone-out chops are pound-for-pound significantly more expensive than a whole loin.
Provided by Lynsee Gilbert @musededannan-9058
Categories Pork
Number Of Ingredients 15
Steps:
- DO AHEAD: Cut the pork loin into 8-12 thick pork chops
- Combine soy, hoisin, brown sugar, cilantro, ginger, and garlic in a large bowl and whisk until sugar is dissolved.
- Place pork chops and marinade mixture in a large flat container so that all chops are resting in the marinade or divide chops and marinade evenly among large ziplock bags.
- Marinade pork chops in the fridge overnight, turning once to ensure both sides are evenly marinated.
- Remove pork chops from marinade and gently pat dry with a paper towel
- Lightly beat eggs in a shallow bowl (if cooking chops separately, use 1 egg per 4 chops)
- In a shallow dish or rimmed plate combine panko, parmesan, and sage.
- Salt and pepper both sides of each pork chop to taste
- Dip each pork chop in the egg, then press them into the panko mixture to coat.
- Heat oil in a large non-stick skillet. To test oil's readiness, wet fingertips with a small amount of water and flick them over the oil. If it sizzles, it's ready.
- Fry pork chops in the oil over medium heat until golden brown and internal temperature reading reaches 145 F (approx. 10 minutes)
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love