Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, February 2, 2012

As I was running out the door the other day, I realized I needed to do something about dinner. I ran to the freezer and found some pork chops. I threw them on the counter, knowing I'd be back in a hour or so and I'd worry about what to do with them then. When I got back, I scrounged in the cupboard and found the panko bread crumbs. Bingo! These chops were perfection on a plate. Loved them! The only problem was I didn't make enough. I never know who's going to show up for dinner..these people around here need to start communicating!!

Panko Pork Chops

4 or 5 thin boneless pork chops
1 cup panko crumbs
1/2 cup grated Parmesan cheese
2 heaping tablespoons minced Italian Parsley
1 teaspoon kosher salt
1/2  cup all-purpose flour
2 eggs, lightly beaten
Salt and pepper
Oil for frying

Season pork chops with salt and pepper and set aside. Heat about 1 cup of oil in a skillet over medium heat.

Mix together panko crumbs, Parmesan, parsley, and 1 teaspoon kosher salt.

In three shallow bowls, place the flour in one, eggs in one, and the panko mixture in the last one.

Dredge chops in flour, then in egg then in the panko mixture.

Add pork chops to the hot oil in the skillet and allow to cook until golden brown and crispy on each side, about 2 - 3 minutes per side.

Here's the line up.

Season your chops with some salt and pepper. 
Then get the flour, eggs and panko mixture ready to go.

Dredge the chops in the flour first, 
then the egg then the panko mixture.

Heat some oil in a skillet and fry the coated chops for about 2 - 3 minutes per side. Drain on some paper towels, transfer to a plate and place in a warm oven to keep warm until ready to serve.

Crunchy and delicious!!