Panko Crusted Pork Chops With Creamy Herb Dressing Recipes

Steps:

• Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.
• Heat oil in a large skillet (10 to 12 inches) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn't, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the color of a well-baked croissant, 3 to 4 minutes.
• Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt.
• Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they're still on, and to evenly coat the radishes with the brown butter and capers.
• Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.

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).

Steps:

• With a fork or whisk, mix together 3 of the eggs and the flour to form a smooth batter.
• Sprinkle the meat with salt and pepper. Put at least 2 inches of oil in a large, deep nonstick skillet over medium-high heat. When the oil is hot-a pinch of flour will sizzle-begin to prepare the pork: dip a piece in the egg batter, then in the breadcrumbs-the more of this coating that adheres, the better. Put the piece of pork in the pan and repeat until done; depending on how many chops you're cooking or how large your skillet is, you may have to cook in batches, since crowding the pan will lower the oil's temperature and make for soggy chops. (Drain cooked pieces on a paper towel, then transfer them to a low oven until you're finished cooking.) Adjust the heat so the meat cooks rapidly but the coating does not burn. Turn each chop as the first side becomes deep golden brown, about 3 to 4 minutes. Cook about the same amount of time on the second side.
• When the pork is almost done, bring about an inch of water to a boil in a deep, large skillet, add one teaspoon of salt and the vinegar, and lower the heat to the point where it barely bubbles. One at a time, break the 6 remaining eggs into a shallow bowl and slip them into the water. At this point, cover the skillet or begin to spoon the water over the tops of the eggs. Cook for 2 or 3 minutes, until the whites are barely set and the yolks have begun to film over. Remove with a slotted spoon and set aside.
• To make the gravy, combine 2 of the barely poached eggs, instant coffee grounds, sherry vinegar, and soy sauce in a small nonreactive bowl. Use an immersion blender to beat the ingredients until smooth, no more than 2 minutes. (You may also use a regular blender.).
• By hand, mix together the masa flour, water, lard, salt, and sugar in a medium-sized bowl just until the mixture is smooth. Form the dough into golf ball-sized spheres, then press each one into a ¼-inch thick disc. Grease your griddle or pan with a teaspoon of oil and, when the oil shimmers, add the masa cakes. Cook, working in batches, until they are light golden brown, about 3 minutes per side.
• Slice the pork and divide it among 4 plates. Divide the masa cakes and poached eggs among the plates, garnish with scallions, and serve with redeye gravy.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 6x8-inch casserole dish with cooking spray.
• Coat one side of the pork chop with mayonnaise and press panko into the mayonnaise.
• Pour rice mix into the prepared casserole dish. Add water and cream; stir to combine. Place pork chop, coated-side up, into the dish and top with Parmesan cheese.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).