aunt squishy's teryaki panko pork chops

How To Make aunt squishy's teryaki panko pork chops

• Step 1
  DO AHEAD: Cut the pork loin into 8-12 thick pork chops
• Step 2
  Combine soy, hoisin, brown sugar, cilantro, ginger, and garlic in a large bowl and whisk until sugar is dissolved.
• Step 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.
• Step 4
  Marinade pork chops in the fridge overnight, turning once to ensure both sides are evenly marinated.
• Step 5
  Remove pork chops from marinade and gently pat dry with a paper towel
• Step 6
  Lightly beat eggs in a shallow bowl (if cooking chops separately, use 1 egg per 4 chops)
• Step 7
  In a shallow dish or rimmed plate combine panko, parmesan, and sage.
• Step 8
  Salt and pepper both sides of each pork chop to taste
• Step 9
  Dip each pork chop in the egg, then press them into the panko mixture to coat.
• Step 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.
• Step 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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