Crispy, juicy, breaded pork chops might be one of the most old school preparations around. But breading the pork chops with… ground up pork rinds, aka pork panko? That’s a fairly new revelation, and I wasn’t confident making them this way would compare.
But what if… Pork panko breaded pork chops are even better than the original version?
Listen, I’m a purist about a lot of classic food things, and I tend to do more in the recreation department with baked goods than I do with meat and veg recipes. But this is one of those situations that I’m changing my tune.
I’ve had pork panko in my pantry for a while, and have used it in addition to gluten-free bread crumbs a few times with great results. I also cooked some up on its own with some garlic and olive oil to use to top a simple pasta dish. Also: great results. But I wasn’t sure how it would perform as breading on its own.
Namely, I wasn’t sure if it would really stick to the pork chops. When I’ve attempted to make breading out of almond flour, it’s been a bit crumbly and sensitive to being burnt.
So, how’d the pork panko do?
Friends, it did GREAT. The first time I cooked these up, I first dredged in tapioca starch, then egg, and I added some grated parmesan to the pork panko. In other words, a classic 3-step breading process that is just a tried and true way to go.
But I also wanted to see how the pork panko would stick without the tapioca step, and omitting the parmesan. I can happily report that the breading still held onto the pork chops perfectly, and the results were just as good as my initial 3-step attempt. That’s what you’re seeing the photo above, in fact!
My #1 goal when creating recipes for you is for them to be as delicious as possible. I don’t add or omit steps and ingredients unless it positively impacts the results. If I can simplify without sacrifice in flavor, I absolutely will.
That’s the case with these crispy, juicy, dead simple breaded pork chops: Minimal ingredients, two steps to bread, and a quick pan fry. Serve them along side a simple salad (pictured is spinach and parmesan tossed with lemon juice and olive oil), or go the classic route and top them with apple sauce.
I like to keep these super simple, but the addition of rosemary is a nice touch. Feel free to add other sturdy herbs (like thyme), or garlic powder, just be careful to not use anything that will burn quickly.
Possibly the most important details: This recipe quick – around 20 minutes start to finish, and easy – you only need a handful of ingredients to make itPrint
Crispy, juicy, keto, and even better than the original
- 4 pork chops, about 1–1.5 inches thick, about 2 pounds
- 1 teaspoon kosher salt
- 1 large egg
- 1 cup pork panko
- 2 tablespoons parmesan cheese (optional)
- 1 teaspoon minced fresh rosemary (optional)
- a few turns freshly ground black pepper
- 1/4 cup extra virgin olive oil
- Pat the pork chops dry and season with salt.
- Set up a dredging station: In one shallow bowl, beat the egg. In another, mix the panko with the Parmesan, rosemary (if using), and black pepper.
- Dredge the pork chops in the egg, allowing the excess to drip off, and then into the panko mixture, pressing the crumbs onto the pork.
- Heat a large skillet over medium-high heat and add the olive oil. Once shimmering, add the pork chops and cook for 4-6 minutes on each side. Resist the urge to disturb them the first 2-3 minutes, minimum, the breading has the tendency to stick to the pan before it’s browned.
- Serve right away with apple sauce and/or a simple salad.
Keywords: pork chops
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