I bought a huge pork tenderloin at the grocery store the other day and didn’t know what I wanted to do with it. After searching the internet for a while, I can across a recipe that was similar to this one. I cut the loin up into pork chops about 1 inch in thickness. This is what I made:
Panko and Bacon Crusted Pork Chops
4 boneless pork chops
2 cups panko bread crumbs
5 slices cooked bacon, crisp
1/2 teaspoon rubbed sage
1/4 teaspoon ground thyme
salt and pepper
2 large eggs, 1 tsp water
1 cup all purpose flour
2 tablespoons olive oil
1 tablespoon butter
- Pound out your pork chop to 1/2 inch thickness. Lightly season the pork with salt and pepper.
- Combine the panko crumbs, bacon, sage, and thyme in a food processor. Blend until the crumbs and bacon are blended well. Transfer mixture to a shallow bowl.
- Beat the eggs with the small amount of water to make an egg wash.
- Lightly dredge the pork chops in the all purpose flour, shaking off any excess, then dip in the egg wash and coat. After dipping in the egg wash place in the panko mixture and coat well, pressing the mixture into the pork. Gently shake off any excess and set aside. Repeat with the other pork chops.
- Let the pork chops rest for about 10 minutes. This ensures the crust will stay on the pork and not fall off.
- As the pork rests, heat the olive oil and butter over medium/medium high heat in a large pan for frying. Cook for about 5 minutes on each side until the crust is golden brown and the chop reaches fully cooked temperature.
I had this with blanched green beans served over garlic toast and topped with some grated gouda cheese. The next time that I make this recipe I will try to use fresh herbs and see what kind of difference that makes.