Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Marlene's Crispy Pork Chops




Source of Recipe


Marlene at Cookskorner.com


Recipe Introduction


This is a great recipe for quick, moist and delicious pork chops. They are perfect with Marlene's Tonkasu sauce. I've successfully done them with both large bone-in chops and with thin, boneless cutlets (if you do this, omit the pounding).



List of Ingredients




3 pork chops, approximately 8 ounces each, you can use boneless, but I prefer bone in
2 eggs
1 teaspoon Dijon mustard
1/2teaspoon thyme leaves
Salt and freshly ground black pepper
1 cup panko crumbs
2 tablespoon freshly grated Parmesan
1 cup oil peanut or grapeseed, for frying


Recipe



Do not trim the fat around the chop - it's one of the best parts. Place the chops between 2 pieces of plastic wrap and pound until they are half as thick as they were originally.

Beat the eggs with the mustard, thyme, salt and pepper. Mix the panko and Parmesan cheese.

Coat the chops well with the egg mixture, then dip into the bread crumbs, pressing to coat well. Place on a rack to dry while you heat the oil [I've let them sit in the fridge for an hour or so and had no problems]. Heat the oil in a frying pan until it reaches 350 degrees. Cook chops until deeply golden - about 5 - 7 minutes on each side.