aunt squishy's teryaki panko pork chops

How To Make aunt squishy's teryaki panko pork chops

• 1

  DO AHEAD: Cut the pork loin into 8-12 thick pork chops
• 2

  Combine soy, hoisin, brown sugar, cilantro, ginger, and garlic in a large bowl and whisk until sugar is dissolved.
• 3

  Place pork chops and marinade mixture in a large flat container so that all chops are resting in the marinade or divide chops and marinade evenly among large ziplock bags.
• 4

  Marinade pork chops in the fridge overnight, turning once to ensure both sides are evenly marinated.
• 5

  Remove pork chops from marinade and gently pat dry with a paper towel
• 6

  Lightly beat eggs in a shallow bowl (if cooking chops separately, use 1 egg per 4 chops)
• 7

  In a shallow dish or rimmed plate combine panko, parmesan, and sage.
• 8

  Salt and pepper both sides of each pork chop to taste
• 9

  Dip each pork chop in the egg, then press them into the panko mixture to coat.
• 10

  Heat oil in a large non-stick skillet. To test oil's readiness, wet fingertips with a small amount of water and flick them over the oil. If it sizzles, it's ready.
• 11

  Fry pork chops in the oil over medium heat until golden brown and internal temperature reading reaches 145 F (approx. 10 minutes)
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