Best 5 Asiago Panko Crusted Pork Chops Recipes

ASIAGO CRUSTED PORK CHOP RECIPE - (4.3/5)

Steps:

• Trim pork of any fat. Place between 2 sheets of plastic wrap and pound (using a meat mallet, rolling pin, or small heavy skillet) to about 1/4 inch thickness. Separate egg white from the yolk and place in a shallow dish. Beat the egg white with a little bit of water so that it is easy to dip the pork. In another shallow dish combine panko, cheese, salt, and pepper. Dip pork in egg white mixture and then dredge in the panko mixture, pressing down to coat evenly. Heat oil in a large nonstick skillet over medium heat. Careful place pork into the skillet and cook 3 - 4 minutes on each side or until lightly golden (if you are using a meat thermometer to check for doneness the pork should reach an internal temperature of 160-170 degrees Fahrenheit). Remove pork to a plate or serving platter. Squeeze 1 lemon wedge over each pork chop and sprinkle with chopped thyme. Serve with a green vegetable for a "springy" dish. Even if it's as dreary outside at your house today as it is at mine!

ASIAGO CRUSTED PORK CHOPS

Steps:

• Place pork between 2 sheets of plastic wrap; use a meat mallet or small heavy skillet to pound meat to an even thickness of about 1/4 inch.
• Place egg white in a shallow dish. Combine panko, cheese, salt and pepper in another shallow dish. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.
• Heat oil in a large nonstick skillet over medium heat. Add pork; cook 5 minutes on each side or until lightly browned. Sprinkle each evenly with thyme.

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.

TONKATSU - ASIAN-STYLE PORK CHOP

Steps:

• In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
• Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
• When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

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).