Entrée Pork

Panko-Crusted Pork Chops

I’m not a huge pork chop fan.  (In fact, I can’t even remember the last time I made them!)  I do really like all other forms of pork though (which is weird I guess).  Chops are just not my favorite thing. They were on sale, however, so I decided to give them another try.  My husband really liked them; to me, they were just okay.  I would love this dish using chicken though.  So, if you like pork chops, I’m sure you;ll like this dish.

  • Start by placing your chops in between two sheets of plastic wrap.
  • Gently pound your chops until they are about 1/2 inch thick.  (Remember to pound both sides of the chops.)
  • Set up your dredging stations: Add some flour to a shallow dish.
  • Add some panko bread crumbs and grated parmesan cheese to another dish.  (Mix to combine.)
  • Add some fresh thyme leaves to the panko-cheese mixture.  (Use dry thyme if you do not have fresh.  Just use less!)
  • Stir to incorporate the thyme.
  • Complete your dredging station by beating 1 egg in a bowl.
  • Season your chops on both sides with s&p.

  • Heat some EVOO in the bottom of a skillet over medium-high heat.
  • Get ready to dredge your chops.  (Make sure your dredging station is close to the stove so you can go right from the panko to the pan.)

  • First, press your pork chops in the flour on both sides.  (Gentle shake to remove any excess.)

  • Next, dip in the egg to coat both sides.
  • Last, press in the panko mixture.  (Be sure to cover the chops completely.)
  • Add to the hot skillet.  (Do not overcrowd the pan!  Cook in batches if necessary!)
  • Cook, flipping once, until golden brown on both sides (about 5-6 minutes per side).
  • While the chops finish cooking, slice a lemon in half.
  • When the pork chops are finished, place on a paper towel-lined plate to absorb any excess oil.
  • Squeeze the juice from the lemon on top of the chops.

I served with just a simple side dish of corn with butter and s&p.  Like I said before, it was a good dish.  My husband really enjoyed it.  Next time, I’ll try it with chicken.  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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