AIR FRYER PANKO-CRUSTED PORK CHOPS
These pork chops, prepared in the air fryer, are enhanced by a simple brine. With just a few seasonings in the crust, the chops are tender and juicy, crispy, and just right! Of course you may add more seasonings, if you like, just be careful of hiding the flavor of a simply delicious chop. We enjoyed these pork chops with potatoes in a cheese sauce and oven-roasted asparagus.
Provided by Bibi
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Pour 1 cup water in a 4-cup microwave-safe measuring cup. Microwave until boiling, about 4 minutes. Stir in kosher salt and sugar, until dissolved. Add remaining 3 cups water to make a brine.
- Place rosemary sprig and bay leaf in a 1-gallon zip-top bag. Carefully pour in brine and add pork chops. Seal the bag, removing as much air as possible, and refrigerate about 2 hours.
- Remove chops from the brine and discard the brine. Pat chops dry with paper towels.
- Preheat the oven to 400 degrees F (200 degrees C).
- Break egg into a shallow bowl and beat lightly. Combine panko, grated Parmesan, Italian seasoning blend, and black pepper, and place on a plate or cutting board. Dip each pork chop in the egg, then coat all sides with the panko mixture. Spray both sides of the coated chops with extra-virgin olive oil.
- Place chops in the air fryer in a single layer, with chops not touching, and air-fry for 7 to 8 minutes per side, for a total of 14 to 16 minutes. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).
- Serve warm, garnished with parsley and additional rosemary sprigs, if desired.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 25.3 g, Cholesterol 101.4 mg, Fat 10.4 g, Protein 26.1 g, SaturatedFat 4 g, Sodium 3105.3 mg, Sugar 6.4 g
PANKO-CRUSTED PORK CHOPS WITH CREAMY HERB DRESSING
These breaded pork chops can be dipped into the sour cream dressing. Recipe is from Cooking Light. The nutritional information published in the magazine differs from zaar's nutritional information. According to the magazine, nutritional info is as follows per serving: 268 calories (32% from fat); fat 9.5 g (sat 2.2g, mono 4g, poly 1.8g) protein 30g; carb, 13.6g; fiber 0.7 g; chol 74mg; iron 1.3 mg; sodium 608mg; calc 72 mg.
Provided by CookingONTheSide
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- To prepare pork, preheat oven to 450 degrees.
- Combine first 6 ingredients in a shallow dish.
- Combine soy sauce and egg white in a medium bowl, stirring with a whisk.
- Place panko in a shallow dish.
- Dredge pork in flour mixture; dip in egg mixture.
- Dredge in panko.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add pork to pan; cook 1 minute on each side.
- Place pork on a baking sheet with cooking spray.
- Bake at 450 degrees for 6 minutes or until done.
- To prepare dressing, combine onions and the remaining ingredients.
- Serve dressing with pork.
- One serving is 1 pork chop and about 2 T dressing.
Nutrition Facts : Calories 420.9, Fat 22.4, SaturatedFat 5.8, Cholesterol 92.7, Sodium 704.5, Carbohydrate 19.9, Fiber 1.3, Sugar 3.3, Protein 32.9
PANKO CRUSTED PORK CHOPS, MILLIE'S
These fry up so quick and the panko gives them that extra crunch! Panko is Japanese breadcrumbs that are very light and crispy. You can find them near the regular breadcrumbs in most major grocery chains.
Provided by Millie Johnson
Categories Steaks and Chops
Time 10m
Number Of Ingredients 13
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.
PANKO-CRUSTED PORK CHOPS WITH NAPA SALAD
Tonkatsu -- pork cutlets that have been coated with panko and fried -- is a popular dish in Japan, where it's often accompanied by cabbage and a dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.
- Place flour, egg, and panko, each in separate shallow bowls; season each with salt and pepper. Dip pork chops into flour and then egg, shaking off excess. Dip into panko, pressing to adhere.
- In a large skillet, heat oil over medium. Add pork, and cook until browned and cooked through, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate.
- Meanwhile, in a small bowl, stir together ketchup, Worcestershire, sugar, and 1/2 teaspoon pepper; season with salt, and stir to combine. Thinly slice chops crosswise, and serve with Napa Salad and sauce on the side.
PANKO CRUSTED MILK SOAKED BONELESS PORK CHOPS
THESE ARE SO TENDER AND JUICY.MY DAD WILL NOT EAT CHOPS SAYS THEY ARE TOO DRY.I MADE THESE WHILE MY PARENTS WERE HERE ON VACATION FROM ALASKA AND HE LOVED THEM.I HAVE HAD A LAPBAND AND I FIND THEM VERY EASY TO EAT.NOT DRY AT ALL.
Provided by Becky Hudgins
Categories Steaks and Chops
Time 1h25m
Number Of Ingredients 6
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.
ASIAGO PANKO CRUSTED PORK CHOPS
How to make Asiago Panko Crusted Pork Chops
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Combine bread crumbs, panko, house seasoning and asiago cheese. Rub each chop with olive oil and dredge in the coating. Place chops on a tin foil lined baking sheet (spray lightly with cooking spray). Bake, uncovered at 400 degrees for 25 minutes, turning once about 1/2 way through cooking. Chops will get browned, but I turned on the broiler for a couple of minutes to achieve a golden brown color before serving.
PANKO CRUSTED PORK CHOPS RECIPE - (4.4/5)
Provided by juliedee29
Number Of Ingredients 9
Steps:
- Combine flour, salt and pepper on a plate. Combine mustard with water in a bowl. Combine bread crumbs, parsley and thyme on a plate. Dredge pork chops in flour to coat, then shake off excess. Dip pork chops in mustard sauce and drain off excess. Dredge in bread crumb mixture pressing it in to coat all sides. Preheat a 10-inch cast iron skillet over medium-high heat. Heat oil in skillet. Cook chops about 5 to 8 minutes per side, adjusting heat under skillet to prevent burning.
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