Panko Crusted Milk Soaked Boneless Pork Chops Recipes

PANKO CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheet with parchment paper. This will help prevent the breading from sticking to the baking sheet.
• Set up 3 stations, I use pie plates for this.
• Station 1 - all purpose flour
• Station 2- mix together eggs and milk
• Station 3 - mix together panko bread crumbs, paprika, garlic powder, thyme, salt & pepper
• Dust pork chops with flour, shake off excess.
• Immediately dip into egg mixture.
• Next press into bread crumb mixture ensuring a good coating of bread crumbs.
• Heat olive oil to large frying pan.
• Brown the pork chops on medium heat just until golden brown on each side.
• Transfer to baking pan to finish cooking in the oven for thicker cut pork chops.
• Bake at 350º for 20-30 minutes until internal temperature reaches 145 degrees.
• If using thinner cut pork chops you can skip baking in the oven and just use the stovetop.

CRISPY BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven 375° and have ready a rimmed sheet pan lined with nonstick aluminum foil. Also, have ready a breading station consisting of three shallow trays or pie plates.
• Pat the pork chop dry with a paper towel and sprinkle the seasoning blend evenly over both sides. Rub to adhere. Set aside while you prepare the breading trays.
• Add 1 cup of flour to the first tray. Add eggs, milk, and hot sauce to the second tray and whisk to combine. In the last tray, stir together panko bread crumbs, Kosher salt, and pepper.
• Dredge the seasoned pork chop in the flour tray, shaking off any excess, then dip it in the egg mixture (allowing excess to drip off), and back into the flour mixture. Then, back into the egg mixture once more, and lastly coat thoroughly in the Panko breadcrumbs.
• Transfer pork chops to the baking sheet and drizzle evenly with half of the olive oil. Turn the pork chops over, and drizzle with the remaining olive oil.Bake for 13 minutes. Flip the pork chops over, and bake for 13 minutes more. Allow to cool slightly, serve, and enjoy.

CRISPY PANKO PORK CHOPS

Steps:

• Mix together eggs, milk and garlic and let set for flavors to mix.
• Place panko crumbs in a shallow dish.
• Salt and pepper pork chops to taste and dip in the egg mixture.
• Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
• Place chops on a plate and let them set for at least 10 minutes to set the coating.
• Heat oil in large skillet over medium high heat.
• Fry chops for about 3 to 4 minutes per side or until golden brown.
• Do not overcook; these will cook very quickly.

PANKO CRUSTED PORK CHOPS, MILLIE'S

Steps:

• 1. You will need 3 shallow dishes. One for the flour mix, one for the egg & milk, and one for the panko mix.
• 2. Dish #1 Put together sifted flour, 1/2 tsp. regular table salt, black pepper, onion powder, and garlic powder. Mix well. Dish #2 Beat egg and milk together. Dish #3 Mix together panko, paprika, and kosher salt.
• 3. Dry off meat with paper towel then drag in flour.
• 4. Dip in egg mixture.
• 5. Coat with panko.
• 6. Fry in oil, 2 - 3 minutes per side or until done, depending on thickness.
• 7. Drain on rack for a minute or two, then serve.

GRANNY'S BUTTERMILK FRIED PORK CHOPS

Steps:

• Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
• Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
• In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
• Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
• Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
• When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
• Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
• Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.

MILK-BRAISED PORK CHOPS

Steps:

• Gather the ingredients.
• Generously season pork chops with salt and pepper. Preheat oven to 250 F.
• Heat 1 tablespoon oil over medium-high heat in a nonstick skillet. Add chops and brown on both sides.
• Arrange chops in an 8 x 8-inch baking dish and add enough of the milk so it comes halfway up the sides of the meat. Add the whole garlic cloves and rubbed sage.
• Tightly cover baking dish with foil and place in the center of the oven. Cook for 45 minutes.
• Remove from the oven, turn chops over, re-cover, and return to oven for another 45 minutes.
• Meanwhile, thoroughly mix together the butter and flour in a small bowl (this is called a beurre manié ).
• Set chops on a plate and keep warm. Pour the pan juices into a blender and puree until smooth.
• Pour the puree into a skillet and bring to a simmer over medium heat.
• Add the beurre manié a bit at a time until it's all used, continuing to stir until thickened. Taste, adjust the seasonings, and serve over chops.

PANKO CRUSTED MILK SOAKED BONELESS PORK CHOPS

Steps:

• 1. TENDERIZE THE CHOPS. TENDERIZE THEM THIN BUT NOT ENOUGH TO FALL APART.
• 2. MIX MILK AND EGG.ADD CHOPS TO THE MIXTURE.REFRIGERATE AT LEAST AN HOUR.THEY ARE BETTER IF SOAKED OVER NIGHT IN JUST THE MILK AND EGG ADDED WHEN READY TO COOK,BUT AN HOUR IS GOOD.
• 3. WHILE SOAKING PUT ABOUT 2/3 CUP OF CANOLA OIL IN A SKILLET.WHEN READY TO FRY HEAT OIL TO MEDIUM HIGH.YOU DON'T WANT IT TOO HOT IT WILL BURN THE CRUST,TOO LOW WILL MAKE FOR A SOGGY CHOP.
• 4. POUR PACKAGE OF PANKO CRUMBS ON A PLATE.REMOVE CHOPS FROM THE FRIDGE AND SALT AND PEPPER TO TASTE BEFORE ROLLING (PATTING) BOTH SIDES OF THE CHOPS WITH THE CRUMBS.COOK ON BOTH SIDES UNTIL GOLDEN BROWN,ABOUT 5 MINS.DEPENDING ON THICKNESS.REPEAT UNTIL ALL 4 ARE COOKED.
• 5. SERVE WITH A NICE THIN PORK GRAVY OVER RICE AND A SIDE OF STEAMED BROCCOLI.

BUTTERMILK PARMESAN PORK CHOPS

Steps:

• Combine pork chops and buttermilk in a large ziptop bag. Refrigerate for at least 2 hours and up to 24 hours.
• Preheat oven to 325 degrees.
• Combine Panko crumbs, flour, 1/2 cup Parmesan cheese, garlic powder, salt, pepper, and paprika.
• Remove pork chops from bag. Lightly season with salt and pepper.
• Press both sides of pork chops into Panko crumb mixture.
• Place oil in large oven-proof skillet and heat over medium-high heat. Add pork chops and cook until golden brown on both sides, about 2 to 3 minutes per side.
• Pour the chicken broth around the pork chops and sprinkle 2 tablespoons of Parmesan cheese on top of the pork chops.
• Bake for 20 minutes.