Panko Crusted Pork Chops

A meal that I will always remember growing up was fried pork chops. It was certainly a staple in our house. We probably had them once a week. They were one of my fathers favorite proteins. Though we don't eat fried pork chops every week with my family, we still enjoy them from time-to-time.

This version is a wee bit different than my Mom's method. I use a combination of panko and plain bread crumbs for breading. I like panko for the lightness, crumb, and look (it gets nice and crispy and golden) when fried or baked. I dip the pork chops in a egg wash, then to the bread crumb/panko dish. Press firmly down to ensure a great coating. Do the same on both sides.

I shallow fried these in a 12" Lodge Cast iron skillet (link below to purchase one). Just make sure the bottom is covered in oil. Get the oil to temp (350° ish) and place the chops in the pan for about 2-3 mins a side.

After a good golden outside on both sides, place the chops on a wire rack (on top of a sheet pan), and place in a pre-heated oven to really get nice and crispy, until desired internal temperature (I like 150° for fried pork chops).

Really good and really simple dish.

Video of the breading technique is below: