Spiced Panko Pork Chops
a Jennifer original
-work in progress-
2 bone-in pork chops
Brine:
1/2 cup water
1/2 cup apple juice
4 tsp kosher salt
1 TBSP brown sugar
2 tsp molasses
4 TBSP flour
1/2 tsp ground ginger
1/2 tsp lemon grass
1 tso mustard powder
1 egg
1/2 cup panko
2 TBSP vegetable oil
Heat the brine ingredients until the salt and sugar dissolve and then add a few ice cubes to cool it back down. Pour into a ziploc bag with the pork chops and refrigerate for at least 6 hours.
Rinse the pork chops and pat dry.
Preheat the oven to 250 degrees. Heat the oil in a skillet over medium heat. Mix the flour and spices in one dish, the egg in a second dish and the panko in a third. Dredge the pork chops first in the flour mixture, then the egg, and then the panko.
Fry the pork chops in the skillet approximately 3 minutes per side. Then move to oven for 27-30 minutes.
Notes:The tenderness of the pork and the crispness of the panko was exactly what I was look for here. But the seasoning didn't have quite the kick I was after. I'm thinking about rubbing the spices straight onto the chops before dredging it in the flour the next time.
Posted by Jennifer at November 15, 2006 8:22 PM | TrackBackI agree that the consistency of both the pork and the coating was about perfect, but the seasoning was too mild (and also too far toward the sweet side) for my tastes. I'm anxious to try to next version though.
Posted by: Michael at November 15, 2006 9:04 PM