Aunt Squishys Teryaki Panko Pork Chops Recipes

TERIYAKI PORK CHOPS

Steps:

• Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
• Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
• Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.

PANKO PORK CHOPS

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

AUNT SQUISHY'S TERYAKI PANKO PORK CHOPS

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)