A pork chop recipe so flexible you might call it a yogi.
Nov. 25, 2011 1:50 pm
Updated: Nov. 25, 2011 4:05 pm
4 boneless loin chops
1 egg, lightly beaten
2 T all-purpose flour
dash of Sriracha hot sauce
pinch of salt
1 t soy sauce
1/2 t ground ginger
1/2 to 1 c panko
1/2 t dried basil
1/4 c veg oil
In a shallow bowl, combine flour and salt and some ginger.
In another shallow bowl, combine egg, soy sauce, ginger and basil.
Put panko in another shallow bowl.
Heat oil in large skillet (pref. cast iron) over medium to medium high heat.
Coat chops with seasoned flour. Dip in egg mixture, then coat with crumbs.
Brown chops on one side till golden, about 4 minutes. Turn and cook other side about 4 minutes more - until cooked all the way through but still tender. This takes practice.
I set the finished chops on a baking rack over a plate or pan for a few minutes to let any excess oil drip off before serving.
You can experiment with other herbs and spices to change the “style.” Substitute oregano for the ginger and serve chops with noodles and tomato/spaghetti sauce for Italian-style chops. Stick with plain old salt and pepper and serve with
mashed potatoes and gravy for a down-home din-din.
You can also use chicken breasts (pounded thin) or thighs instead of pork chops.