Texas Pork Chops

By Jim Decker
@quadingjim

I call this Texas pork Chops because when you pound a boneless pork chop and panko it, it come out the size of the plate.

Rating:

★★★★★ 3 votes

Comments:

15 Comments

Serves:

4 serving

Prep:

20 Min

Cook:

20 Min

Method:

Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one satisfying "man's kind" of meal. My husband Anthony loved these pork chops and they really do fill up the plate and remind you of just how big Texas is. This is a wonderful chop to make for a special dinner or just to have a hearty meal with family. I love the "special egg wash" as it brought more flavor to the pork chops and allowed the panko breading to adhere nicely.

Ingredients

4: boneless center cut pork chops pounded both sides
: flour for dredging
: panko for coating
: special egg wash (2 eggs, 3 tbsp mayo, 2 tbsp honey) mixed well
: salt and pepper to taste
: tarragon

How to Make Texas Pork Chops

Step-by-Step

1When the chops are pounded they will double in size. Place the salt & pepper & tarragon on the chops.
2Then dredge the chops in flour, Then in the special egg wash.
3Place the chops in the panko (Japanese bread crumbs) Pressing firmly so the moisture of the wash is in the panko.
4Place the chops in the freezer until they are firm, but not frozen.
5Place the chops in a large fry pan with salad oil at medium heat so the chops will cook but not burn the panko. Turn & cook both sides to a golden brown.