panko crusted milk soaked boneless pork chops
(1 rating)
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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.
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(1 rating)
yield
4 serving(s)
prep time
1 Hr
cook time
25 Min
Ingredients For panko crusted milk soaked boneless pork chops
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4lean boneless chops (i use a cheap cut)
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1 pkgpanko bread crumbs
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1 lgegg
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1 cmilk
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dashsalt and pepper
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2/3 ccanola oil
How To Make panko crusted milk soaked boneless pork chops
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1TENDERIZE THE CHOPS. TENDERIZE THEM THIN BUT NOT ENOUGH TO FALL APART.
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2MIX 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.
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3WHILE 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.
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4POUR 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.
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5SERVE WITH A NICE THIN PORK GRAVY OVER RICE AND A SIDE OF STEAMED BROCCOLI.
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