Place pork chops in a large plastic bag or between two pieces of
plastic wrap, flatten with a meat hammer to approximately 1/3 inch.
Season pork on all sides with a total of 1/4 tsp
kosher salt and 1/4 tsp black pepper. Spread each
chop with mustard.
On a plate, whisk together flour and paprika. In
a bowl, whisk together egg and 1/4 cup water.
Spread panko on a plate. Pat each chop with
flour, dredge in egg mixture and panko.
Place a skillet over medium high heat. Add 1
TBS cooking oil. When oil is hot, add chops.
Cook without disturbing until browned on
bottom, about 4 minutes. Flip chops. Cook
without disturbing until browned on other side
3 - 4 minutes. Transfer to plate, sprinkle with
a little kosher salt. Top with onion greens if
desired.
Serving
Suggestions
Buttered Couscous, Quick Pickled Cucumber
Originally Submitted
7/13/2018
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