Panko Crusted Pork Chops Recipe 445

Steps:

• Pour 1 cup water in a 4-cup microwave-safe measuring cup. Microwave until boiling, about 4 minutes. Stir in kosher salt and sugar, until dissolved. Add remaining 3 cups water to make a brine.
• Place rosemary sprig and bay leaf in a 1-gallon zip-top bag. Carefully pour in brine and add pork chops. Seal the bag, removing as much air as possible, and refrigerate about 2 hours.
• Remove chops from the brine and discard the brine. Pat chops dry with paper towels.
• Preheat the oven to 400 degrees F (200 degrees C).
• Break egg into a shallow bowl and beat lightly. Combine panko, grated Parmesan, Italian seasoning blend, and black pepper, and place on a plate or cutting board. Dip each pork chop in the egg, then coat all sides with the panko mixture. Spray both sides of the coated chops with extra-virgin olive oil.
• Place chops in the air fryer in a single layer, with chops not touching, and air-fry for 7 to 8 minutes per side, for a total of 14 to 16 minutes. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).
• Serve warm, garnished with parsley and additional rosemary sprigs, if desired.

Steps:

• To prepare pork, preheat oven to 450 degrees.
• 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.
• Dredge pork in flour mixture; dip in egg mixture.
• Dredge in panko.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add pork to pan; cook 1 minute on each side.
• Place pork on a baking sheet with cooking spray.
• Bake at 450 degrees for 6 minutes or until done.
• To prepare dressing, combine onions and the remaining ingredients.
• Serve dressing with pork.
• One serving is 1 pork chop and about 2 T dressing.

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).