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Crispy Pork Chops (Tonkastu)

Source of Recipe

Marlene at cookskorner.com


Recipe Introduction

These are wonderful. So easy and crisp and moist! They are so simple that you think they can’t possibly be all that great and yet they are very, very flavorful – of course, the better the pork, the better the dish! Serve with Tonkastu sauce (in my sauce recipes).

List of Ingredients

3 pork chops, approximately 8 oz. each, I prefer bone in
2 eggs
1 t. Dijon mustard
1/2 t. thyme leaves
Salt and freshly ground black pepper
1 C. panko crumbs
2 T. freshly grated Parmesan
1 C. oil, peanut or grapeseed, for frying



Recipe

Use bone in or boneless, but whatever you do, leave the fat around the chop intact. It's one of the best parts of this dish!

Lay the chops between 2 pieces of plastic wrap and pound the chops until they are about half as thick as originally, turning over once or twice while pounding.

Beat the egg in a shallow wide bowl with the mustard, thyme and
salt and pepper. On a large plate or platter, combine the panko and parmesan.

Press each of the chops into the egg mixture, coating either side.
Then dip the eggy chops into the bread crumbs, covering them evenly. You will likely need to use your hand to press the mixture into the chop so it adheres well.

Let them lie on a rack to dry slightly while you heat the oil
in a large frying pan. When a small cube of bread sizzles if dropped
into the oil, then the oil is hot enough.

Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).

Serves 3.