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What You’ll Love About Panko Breaded Pork Chops
Here are just a few reasons why you’ll fall in love with panko pork chops at first bite:
- They’re much healthier than you might think. Pork gets a bad rap for being high in fat. However, with the right cut, it’s a lean, high-protein option similar to chicken and just as tasty!
- All you’ll need are just a few pantry staples for the most delicious dinner without even needing to run to the store.
- Breaded pork chops cook quickly on the skillet taking just 6 minutes per side.
- Paired with your favorite sides, this breaded pork chops recipe makes for a family-friendly meal perfect for every occasion.
How Is Panko Different from Regular Breadcrumbs?
Panko breadcrumbs and regular Italian breadcrumbs can be used interchangeably, but their taste and texture couldn’t be more different! That is because originating in Japan, panko breadcrumbs are made out of crustless white bread that has been processed into flakes and dried. Meanwhile, regular breadcrumbs are made out of a variety of different kinds of bread along with their crusts and are processed into a finer texture than panko breadcrumbs.
As a result, panko has a drier, flakier consistency and absorbs less oil. This means that foods breaded with panko like baked chicken and toasted ravioli have a lighter flavor and crisper, crunchier texture.
How Long Should I Pan Fry This Breaded Pork Chops Recipe?
Depending on the size and thickness of your pork chops, they will all require different cooking times. In general, pork chops ½-¾ inches thick will take roughly 6 minutes per side to cook. Be sure to watch for them to turn golden brown, and use a meat thermometer to ensure they reach an internal temperature of 145 degrees F.
How to Get Panko Breading to Stick
Panko can be a bit finicky if you’ve never used it before, but once you get the hang of it coating your pork chops is a breeze:
- Dredge the meat correctly. You’ll want to start by using paper towels to pat your pork dry.
- Then, carefully dredge it first in the cheese followed by the egg mixture and panko crumbs.
- The panko won’t stick to the pork itself as it is too dry, and the eggs won’t stick to the pork without the cheese to cling to. So, the order of dredging is crucial!
Breaded Pork Chops
Commonly Asked Questions
To ensure your breaded pork chops are golden and crisp, be sure to let the oil warm in the pan, and dry the pork on a paper towel to absorb any excess oil once cooked.
The beauty of this breaded pork chops recipe is that it pairs wonderfully with any side dish. For a well-rounded meal, some of our favorite options include air fryer broccoli, smashed potatoes, or roasted brussels sprouts and butternut squash.
Yes, leftovers can be stored in an airtight container in the fridge for up to 4-5 days and are easy to reheat in the microwave or oven at 350 degrees F.
More to Cook and Eat
- Grilled Pork Tenderloin – a crowd-pleasing recipe, the sweet and spicy flavors are finger-licking good.
- Tender Pork Ragu – tender, simple, and supremely delicious; weeknight meals don’t get any better than this!
- Maple Apple Pork Chops – ready in less than 30 minutes; we can’t get enough of the autumn-inspired flavors of these saucy pork chops.
- Slow Cooker Pork Loin with Gravy – the easiest dinner you’ll ever make, just throw everything into your slow cooker, and come home to a warm meal waiting for you!
- Crockpot Cranberry BBQ Pulled Pork – we love to prepare this recipe for friends around the holiday season.
Also Try Grilled Pork Chops
Panko Breaded Pork Chops
- 2 eggs, large
- 1 cup Panko breadcrumbs, plain, regular or gluten-free
- 1 tsp oregano
- 1 tsp basil
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ cups Parmesan cheese, freshly grated from block cheese
- 4 center cut pork loin chops, 10-12 ounces each, 1/2 to 3/4 inches thick
- light olive oil
- Kosher salt, to taste
- Black pepper , freshly ground, to taste
- lemon wedges, optional, for serving
- Lightly beat eggs in a pie plate. In another pie plate, thoroughly combine Panko, oregano, basil, garlic powder, and onion powder. In a third pie plate, place freshly grated cheese.
- Sprinkle each pork chop lightly with kosher salt and pepper on both sides. Coat the chops completely with fresh cheese, pressing down to adhere. Dip pork chops into beaten eggs, and then completely coat with Panko mixture. Pat to adhere on both sides.
- Heat 4 TB oil in large heavy skillet (nonstick works well) over medium heat. Add pork chops one or two at a time (do not overcrowd), cooking uncovered until golden brown and 150F at center – about 6 min per side. Repeat with remaining chops. Transfer to plates and serve with lemon wedges, if desired.
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