Panko Crusted Pork Chops

Servings: 2 | Serving size: 4 ounces pork with breading

Cooking Time: 45 Minutes

This recipe can be multiplied. Leftovers make great sandwiches.

Serve topped with Ranch Dressing along with Roasted Root Vegetables or Roasted Cauliflower and Mashed Yams or Yam Home Fries | Low Sodium Version.

Ingredients

• 2 – 4 ounce boneless pork chops
• 1 large egg
• 1 Tbsp. all purpose flour or garbanzo flour
• 1/3 cup panko crumbs or gluten-free panko crumbs
• black pepper to taste
• 1 Tbsp. olive oil (divided)

Place the pork chops between two sheets of plastic wrap.

Using a meat mallet or a small sauce pan, pound the pork chops until about 1/2 inch thick. The pork chops should be uniformly thick.

Place the egg in a small bowl and whisk until smooth.

Place the flour in another small bowl.

Place the panko crumbs and pepper in a third small bowl and whisk with a fork to combine.

Dredge the pork chop in the flour to coat completely.

Immediately dredge the coated pork chop in the egg to coat completely.

Immediately dredge the coated pork chop in the panko crumbs to coat completely. As you coat the panko crumbs on the pork chop, press gently to help the panko to stick. Repeat for each pork chop.

Place a large skillet over medium high heat.

Add one teaspoon of the olive oil and then gently place the pork chops in the pan.

Cook for about 8 minutes. Adjust the heat so the breadcrumbs brown lightly but do not burn.

Add a teaspoon of olive oil and turn. Cook for another 6 to 8 minutes.

Add another teaspoon of oil and turn the pork chop. Cook for another 3 to 4 minutes.

Serve topped with Ranch Dressing.