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Recipe courtesy of Kardea Brown

Panko Fried Pork Chops with Texas Toast

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I absolutely love the fried pork chop from Bertha's Kitchen in Charleston. If you're ever in my neck of the woods, you've got to go there and try it! This sandwich is inspired by her fried pork chop, with my spin, of course. For that extra crunch, I coat the pork chops in panko breadcrumbs after they've had a dip in some seasoned buttermilk.
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  • Level: Intermediate
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Miss Brown's House Seasoning:

Directions

Special equipment:
a deep-fry thermometer
  1. Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
  2. Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
  3. Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.

Miss Brown's House Seasoning:

Yield: 5 teaspoons
  1. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

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