The pork chops in my freezer were originally earmarked for another round of Sweet and Sour Pork Chops. The latest edition of Cooking Club magazine put the kibosh on that since it contained this pork chop recipe. Game for trying something new, I rolled with it.
I followed the recipe except for the fact that I only had 5 chops instead of 6 and those of mine were thin so shaved a minute or two off the cooking time.
Spiced Panko-Crusted Pork Chops
1/4 c all-purpose flour
2 eggs
2 tbsp hoisin sauce
2 c panko
2 tsp five-spice powder
3/4 tsp salt
3/4 tsp pepper
4 tbsp vegetable oil, divided
Place flour on large plate.
Beat eggs and hoisin sauce in shallow dish until blended.
Combine panko, five-spice powder, salt and pepper in large shallow dish.
Dip both sides of pork chops in flour to lightly coat; dip in egg mixture. Dip in panko mixture to cover completely; dip again in egg mixture. Dip again in panko mixture. Place on waxed paper.
Heat 2 tablespoons of the oil in large skillet over medium-high heat until hot.
Cook pork chops in batches 5 to 8 minutes or until crust is rich golden brown and pork is no longer pink in center, turning once and adding additional oil as necessary.
First off, the flour and panko quantity were sufficient for my 5 chops but when it came to the egg wash, the last chop was scraping the Glad container to get the last bits. Next time, I'll increase the egg wash quantity to three eggs and three tablespoons of hoisin sauce just to be sure there is enough to go around.
As for the chops, they were pretty good. If you don't care for hoisin or five-spice powder, it's a given you won't care for these. If you like those distinct flavors, you'll love these chops. The panko is always nice as they stay nice and crispy. The chops were tender on the inside and crunchy on the outside making the texture perfection.
Cost:
- eggs: $0.29
- panko: $0.75
- pork chops: $1.90
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