Lemon & Sage Pork Chops

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How is Panko Different from Bread Crumbs?

“Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods.  The biggest difference between Panko and standard breadcrumbs is that panko is made from bread without crusts.  Panko’s crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating.  The flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease.” – Chow

What Brand of Panko Should I Buy?

Kikkoman has the best rated, as well as the most natural Panko breadcrumbs.  Its main ingredient is wheat flour, and it contains less than two percent sugar, yeast, soybean oil, and salt.  Its oblong shape makes the crumbs larger, crispier, and lighter, so they coat without packing, allowing food to stay crispier for a longer period of time.  Kikkoman Panko can also be found at most local markets.  I purchased mine at Safeway, after reviewing the ingredients of similar products.

LEMON & SAGE PORK CHOPS

Ingredients:

  • 3 Tablespoons Dijon Mustard
  • 3 Tablespoons Mayonnaise
  • 1 1/2 Cups Panko Bread Crumbs
  • 1 Lemon (Zest & Juice, Separate)
  • 1 1/2 Tablespoons Finely Chopped Sage (or 1 1/2 Teaspoons Dried Sage)
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1.5 Pounds Thin Boneless Pork Chops

Directions:

  1. Whisk together the mustard and mayonnaise in a medium sized bowl, then set aside.
  2. In a shallow bowl, mix together breadcrumbs, lemon zest, sage, salt, and pepper.
  3. Place all of the pork chops in the mustard and mayonnaise mixture and stir them around with your hand, until they are evenly coated.
  4. Dip each chop into the Panko mixture, being careful to coat each side evenly.  Set chops aside, on a large plate or platter.
  5. In a large skillet, melt butter with olive oil and lemon juice, over medium heat, making sure to swirl them together.
  6. Place pork chops in the skillet and cook on each side for 10 minutes.

Suggestions:

  • You may have to add additional olive oil to the skillet if it gets too dry.
  • Cooking time may vary, depending on the cut of pork you use, as well as the number or pork chops.  I used five thin boneless pork loin sirloin chops.
  • These were amazing served over romaine salad with cherry tomatoes, avocado, green garlic-stuffed olives, and black oil cured olives.  Added bonus, they were so juicy and had such a lemony flavor that salad dressing was not even necessary.
  • If you don’t have Panko available, it’s possible to substitute regular breadcrumbs.  Try making your own with leftover bread.

Improvements:

  • Sage is a strong fragrant herb that some people dislike, you could always replace it with oregano or thyme instead.
  • No lemons in the house?  Try this recipe out by substituting an orange.

RECIPE ADAPTED FROM: THE NAPTIME CHEF

Faith, Hope, Love, & Luck

-Colleen




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