Real Recipes From Real Home Cooks ®

texas pork chops

(3 ratings)
Blue Ribbon Recipe by
Jim Decker
Cumming, GA

I call this recipe Texas Pork Chops because when you pound a boneless chop and Panko bread it, it will come out the size of the plate.

Blue Ribbon Recipe

This is one satisfying meal. We 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. The "special egg wash" brought more flavor to the pork and allowed the Panko breading to adhere nicely.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving
prep time 20 Min
cook time 15 Min
method Pan Fry

Ingredients For texas pork chops

  • 4
    boneless center cut pork chops, pounded on both sides
  • salt and pepper, to taste
  • tarragon, finely chopped, to taste
  • 1/2 c
  • 2
  • 3 Tbsp
  • 2 Tbsp
  • 3/4 c
    Panko bread crumbs
  • canola or vegetable oil, for frying

How To Make texas pork chops

  • 1
    When the chops are pounded, they will double in size. Season the chops with the salt, pepper, and tarragon. Make my special egg wash; beat together the eggs, mayonnaise, and honey.
  • 2
    Dredge the chops in flour then in the special egg wash.
  • 3
    Place the chops in the Panko, pressing firmly so the moisture of the wash goes in the breadcrumbs.
  • 4
    Place the chops in the freezer until they are firm, but not frozen.
  • 5
    Heat the oil in a large frying pan over medium heat, making sure it doesn't get too hot - you don't want to burn the Panko. Lay the chops in the hot oil and cook both sides to a golden brown.