Well my weekend was ok but it could always be worse so I'm grateful for that. I can't type long because I have a mess of a house to clean. My mother always told me growing up never keep a mess bigger than a five minute cleanup. Well my house is a straight 90 min mess. Since my husband is reading this, I gotta go.
Tonight for dinner:
Panko Pork Chops
The key to keeping pork chops moist and light is the cooking time and temperature. Once done, a slight, warm tinge of pink color through the center is considered safe to eat. This recipe calls for a ’barbeque sauce’ of sorts, these chops can also be served with Thai Sweet Chili Sauce and Jasmine rice for a complete meal.
For the Pork Chops:
- 4 boneless pork loin chops, about 1" thick and trimmed of fat
- ¼ cup vegetable oil
- 1 cup panko breadcrumbs
- ¼ cup all-purpose flour
- 1 egg, slightly beaten
- Kosher salt
- Freshly ground black pepper
- ½ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- Rinse chops well and pat dry with paper towels. Set aside on large plate.
- Place flour, egg, and panko, each in separate shallow bowls. Dip pork chops into flour shaking off excess well and then egg just to coat. Lay chop in panko, pressing to adhere on both sides. Return chop to plate and season both sides with salt and pepper while you coat remaining chops.
- In a large non-stick skillet, heat oil over medium heat. Add chops, and cook until golden brown and cooked through, about 6-7 minutes per side. Transfer to a paper-towel-lined plate and allow to rest while you make the sauce.
- To make the sauce: In a small bowl, combine ketchup, Worcestershire sauce, and brown sugar, stirring well to combine. Taste for seasoning and adjust as needed. Serve with pork chops on the side.
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