This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant. Add toppings with caution.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe is safe for those with GERD. Add toppings with caution.
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour and gluten-free panko in this dish.
"I bought some pork chops and told the butcher to make them lean. He said, 'Which way?'" -Tommy Cooper
The key to a good breading is to coat with flour first and then the egg. The flour helps the egg stick better and prepares the pork chop or chicken for the breadcrumbs. Use one hand - or tongs - to coat with the flour and then the egg, and the other hand to coat with the breadcrumbs. This keeps your hands from becoming clumped with breadcrumbs.
Like a lot of bread, most panko is higher in sodium so you will likely not need to use any added salt in your recipe.
Servings: 2 | Serving size: 4 ounces pork with breading
Cooking Time: 45 Minutes
This recipe can be multiplied. Leftovers make great sandwiches.
Place the pork chops between two sheets of plastic wrap.
Using a meat mallet or a small sauce pan, pound the pork chops until about 1/2 inch thick. The pork chops should be uniformly thick.
Place the egg in a small bowl and whisk until smooth.
Place the flour in another small bowl.
Place the panko crumbs and pepper in a third small bowl and whisk with a fork to combine.
Dredge the pork chop in the flour to coat completely.
Immediately dredge the coated pork chop in the egg to coat completely.
Immediately dredge the coated pork chop in the panko crumbs to coat completely. As you coat the panko crumbs on the pork chop, press gently to help the panko to stick. Repeat for each pork chop.
Place a large skillet over medium high heat.
Add one teaspoon of the olive oil and then gently place the pork chops in the pan.
Cook for about 8 minutes. Adjust the heat so the breadcrumbs brown lightly but do not burn.
Add a teaspoon of olive oil and turn. Cook for another 6 to 8 minutes.
Add another teaspoon of oil and turn the pork chop. Cook for another 3 to 4 minutes.
Serve topped with Ranch Dressing.
Serving size: 4 ounces pork
|Calories 350||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||19%|
|Saturated Fat 3.5g||18%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 25g||9%|
|Dietary Fiber 1g||5%|
|Vitamin A 6%||Vitamin C 0%|
|Calcium 0%||Iron 9%|
|Vitamin K 5mcg||Potassium 500mg|