Aunt Squishy's Teryaki Panko Pork Chops
HINT: Save money and buy a pork loin, then cut it into chops. Bone-out chops are pound-for-pound significantly more expensive than a whole loin.
1 largepork loin (3-6 lb)
1/2 csoy sauce
1/2 choisin sauce
1/2 cbrown sugar
1/2 cchopped cilantro
2 Tbsppowdered ginger
2 Tbspminced garlic
3 cpanko bread crumbs
6 Tbspparmesan cheese
3 tsppowdered sage
·salt & pepper to taste
1/2 ccoconut oil
How to Make Aunt Squishy's Teryaki Panko Pork Chops
- DO AHEAD:
Cut the pork loin into 8-12 thick pork chops
- Combine soy, hoisin, brown sugar, cilantro, ginger, and garlic in a large bowl and whisk until sugar is dissolved.
- 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.
- Marinade pork chops in the fridge overnight, turning once to ensure both sides are evenly marinated.
- Remove pork chops from marinade and gently pat dry with a paper towel
- Lightly beat eggs in a shallow bowl (if cooking chops separately, use 1 egg per 4 chops)
- In a shallow dish or rimmed plate combine panko, parmesan, and sage.
- Salt and pepper both sides of each pork chop to taste
- Dip each pork chop in the egg, then press them into the panko mixture to coat.
- 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.
- Fry pork chops in the oil over medium heat until golden brown and internal temperature reading reaches 145 F (approx. 10 minutes)