Monday, January 19, 2009

Panko Pork

Just a quick variation on the Panko chicken I posed earlier. This version uses a flour/spice dredge in addition to the egg and panko.. the flour will help the egg, and thus the panko stick a little better.


2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground red/black pepper
1 teaspoon soy sauce
1 large egg white
1/3 cup panko
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon canola oil

To prepare pork, preheat oven to 450°.

Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg white in a medium bowl, stirring with a whisk. Place panko in a shallow dish.

Heat oil in a large cast iron skillet over high heat, sear each side of the pork chop for 1.5 minutes, or until it is nicely browned. Remove from heat and let cool.

When pork is cool dredge in flour mixture, dip in egg mixture and then dredge in panko. Bake at 450° for 10 minutes or until done. Meat should be about 155 degrees, this is where an instant read thermometer comes in really handy.

Verdict: Very good but the chicken thighs are better, probably because they have more fat.

I have vegetarian dishes coming next.. really.

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