Panko Fried Pork Chops with Texas Toast
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1340
- Total Fat
- 85
- Saturated Fat
- 12
- Carbohydrates
- 84
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 59
- Cholesterol
- 191
- Sodium
- 1072
- Total: 35 min
- Active: 30 min
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
Miss Brown's House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
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.
Miss Brown's House Seasoning:
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.