Wednesday, October 6, 2010

Panko-Crusted Pork Chops with Creamy Herb Dressing

You may have noticed that I didn't include my contribution to the food swap on this week's Menu Plan Monday post. That's because I made batches for the other families, but not for ours. We just ate it a couple of weeks ago and I didn't want to repeat it so soon. I did want to share the recipe with you all. It was a hit with our family and I've gotten rave reviews from the two other church families who ate their meal swap portions for dinner last night.

I made the Creamy Herb Dressing first and popped it in the fridge so the flavors could marry.
1/4 cup sour cream2 tablespoons mayonnaise
2 tablespoons milk
2 teaspoons cider vinegar
1/2 teaspoon garlic powder
2 tablespoons green onions, chopped
2 tablespoons fresh flat-leaf parsley, chopped

Directions: Put all the ingredients together in a non-reactive bowl. Stir until well blended. (NOTE: It may look runny when you first make it, but it will thicken up.)

Then it was on to the Panko-Crusted Pork Chops!

4 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/4 teaspoon ground cayenne pepper
2 teaspoons soy sauce
2 large egg whites
2/3 cup panko breadcrumbs (Japanese breadcrumbs)
4 boneless center-cut loin pork chops (4-ounces each, about 1/2 inch thick)
1 tablespoon canola oil (not pictured)
non-stick cooking spray (not pictured)


1. Preheat oven to 450 degrees Fahrenheit.

2. Combine the first 6 ingredients (flour through cayenne pepper) in a shallow dish. In a seperate dish, combine the egg whites and soy sauce. In a third shallow dish, spread the panko into an even layer.

3. Dredge pork in the flour mixture.

 4. Dip pork in the egg mixture.

5. Dredge pork chops in the panko breadcrumbs.

6. Heat oil in a large, nonstick skillet over medium-high heat. Add pork to pan and brown; about 3 minutes on each side.

 6. Spray baking sheet with non-stick spray. Place pork on the baking sheet and bake at 450 degrees Fahrenheit for 5 minutes. Flip pork chops and bake for another 3 minutes or until the internal temperature reaches 160 degrees Fahrenheit.

 7. Plate pork chops, top with creamy herb dressing and serve.

Sorry about the crappy photo lighting, but I think you get the picture. (Pun intended.)

This dish paired well with just a side salad. The pork chops were very filling and we didn't miss a the starchy side. If you did want one, a baked potato or baked sweet potato would probably be good choices.

Source of Original Recipe: Cooking Light

Recipe Notes: The original recipe made 2 pork chops so my amounts are doubled from that. The cooking times are also modified here because the pork did not reach a safe internal temperature following the original recipe.

1 comment:

  1. Those look really good Katie. I love Panko for a covering.