I love having juicy ,crispy and meaty panko (breaded) pork chop. But to make your own juicy and soft breaded pork chop is not a hard task. I prefer to use plain Japanese panko not Italian breadcrumb which have different type of flavor and seasoning. Here,I would like to share my simple step to step making panko pork chop with you.
Ingredients:
5 pieces pre-cut thick pork chop,tenderizer then rub with salt and ground black pepper ,let's seasoning for 30 minutes or longer
(a)
1/2 cup all purpose flour
1/4 cup corn flour
1 tsp salt
1 tsp Cayenne powder
1 tsp garlic powder
(b)
2 eggs,beaten
1/2 cup whole milk
(c)
200 gm panko (plain breadcrumbs)
1 cup cooking oil
prepare beaten eggs with milk in a wide bowl
combine flour,corn flour and seasoning in a large plate,mix well
plain panko in plate
1: seasoned tenderized pork chop ready to coated with flour .Use a tenderizer to soft the meat or the dull side of cleaver if you don't have tenderizer.
2: make sure both side pork chop is well coated with egg mixture
3:then coated with flour mixture
4: then dip coated flour pork chop into the egg and milk mixture again 
5: then remove from egg mixture and coat with flour mixture again 
6: then dip back to egg mixture and then to plain panko
7:place breaded pork chop in a clean plate,while heat oil at medium high in aluminium skillet or fryer ( don't use non-stick skillet or pan for frying) 
8:pan-fry panko pork chop in medium heat oil skillet..Fry both side of pork chop until golden brown,about 5-8 minutes each side .Do not over- fried panko pork chop,it's tends to dry the meat out and tough.Dish out and dry on paper towel before serve
10:Panko pork chop to serve. Dip with Katsu or Tomato sauce. 
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12 comments:
I have never tried cooking with panko (Jap breadcrumbs). Since your pork chop looks so delicious will try this one day.
The breadcrumbs will stick better to the meat since you repeat the process to coat them several times. I think using pan fry method is better than fry it deep in oil.
I love the Japanese panko too, very crispy. I wonder whether we can make our own panko? Toast any of our leftover bread and process til fine? Seem like it's doable, may be should try this since panko is not cheap. :P BTW, your pork chop looks very crispy, with so many layers of coating, sure crispy lah.
ling passion:
I'm sure you will like it..hope to see your posting soon:)
Zue:
yes,I repeat the process twice..I see chef from Jap restaurant doing that..you can try using chicken ,then jadi la Katsudon!
LCOM:
I try once to make my own panko but didn't come out nice like the one in package sell on supermakter shelve.Actually it's not really expensive..less than $2.00 a pack but I get mine at $1.25..
Oohhh...I'm craving for some pork chops right now!
I hardly buy pork as Carlos is not a fan of pork but your pork chop look so appetizing. I am so tempted to go out and buy some :)
I love this type of breaded pork chops, if only I am not so lazy to bring out my deep frier hehe... I like the fact that you made the batter yourself :)
Add some Japanese curry and I will have Japanese curry rice with pork chop :)
Claire:
lol!! it's not hard to make,enjoy!
icook4fun:
Gert,I know some ppls don't take pork it's not bcoz religion,just not a fan...but once a while is fine..I'm looking forward your pork chop posting:P
noobcook:
aiyooo..if I live where you like now,I refuse to cook at all...just step to the restaurant,order and there you go....thanks!
tigerfish:
Japs curry?? hmmmm...must try one soon!
I made this tonight and it was unbelievably delicious. I didn't have any cornflour but it came out fine anyway. A couple tips: Lean towards medium-low on the stove temperature and check the meat to make sure the panko isn't burning. The instructions say 5-8 minutes but it's more like 5 minutes tops.
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I'm ging to make thse tonight, and serve with an onion cream sauce!!!
Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon coarse salt and 3/4 teaspoon pepper and cook for 30 seconds. Add the heavy cream and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.
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