PANKO FRIED PORK CHOPS WITH TEXAS TOAST

Panko Fried Pork Chops with Texas Toast image

Provided by Kardea Brown

Time 35m

Yield 4 servings

Number Of Ingredients 16

Vegetable oil, for frying
Four 1/4- to 1/2-inch-thick bone-in pork chops (12 ounces to 1 pound)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
1 large egg
1 cup whole buttermilk
2 tablespoons Dijon mustard
1 1/2 cups panko breadcrumbs
2 teaspoons Miss Brown's House Seasoning, recipe follows
8 slices Texas toast, buttered and griddled
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.