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Crispy Panko Fried Pork Chops

Created by: Howcan Team

Ingredients

4 bone-in pork chops
1 cup all-purpose flour
2 eggs
1 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup vegetable oil

Instructions

In a shallow dish, mix 1 cup of all-purpose flour with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika.
In another shallow dish, beat 2 eggs.
In a third shallow dish, place 1 cup of panko breadcrumbs.
Dredge each pork chop in the seasoned flour, then dip into the beaten eggs, and finally coat with the panko breadcrumbs, pressing gently to adhere.
Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
Add the breaded pork chops to the skillet and cook for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 145°F (63°C).
Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain excess oil.
Let the pork chops rest for a few minutes before serving. Enjoy your crispy panko fried pork chops!

Fried pork chops with a crispy panko breadcrumb crust have a rich history rooted in Southern cuisine. This dish has been a staple in the American South for generations, with its origins dating back to the early 20th century. Renowned chefs like Paula Deen and Emeril Lagasse have popularized this classic recipe, adding their own unique twists to the traditional preparation. The key to achieving the perfect crispy texture lies in the panko breadcrumb coating, which adds a delightful crunch to each bite. For the best version of this dish, head to iconic Southern restaurants in cities like New Orleans or Charleston, where skilled chefs expertly prepare this beloved comfort food. Whether served with a side of creamy mashed potatoes or collard greens, fried pork chops with a crispy panko breadcrumb crust are a true Southern delight.

35 min

380 calories

Instructions

In a shallow dish, mix 1 cup of all-purpose flour with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika.
In another shallow dish, beat 2 eggs.
In a third shallow dish, place 1 cup of panko breadcrumbs.
Dredge each pork chop in the seasoned flour, then dip into the beaten eggs, and finally coat with the panko breadcrumbs, pressing gently to adhere.
Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
Add the breaded pork chops to the skillet and cook for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 145°F (63°C).
Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain excess oil.
Let the pork chops rest for a few minutes before serving. Enjoy your crispy panko fried pork chops!