Name: Panko Fried Pork Chops with Texas Toast
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Vegetable oil, for frying; Four 1/4- to 1/2-inch-thick bone-in pork chops (12 ounces to 1 pound); 1/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 cups all-purpose flour; 1 large egg; 1 cup whole buttermilk; 2 tablespoons Dijon mustard; 1 1/2 cups panko breadcrumbs; 2 teaspoons Miss Brown's House Seasoning, recipe follows; 8 slices Texas toast, buttered and griddled; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sweet paprika; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

Directions

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer

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.
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.
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.