I like this pork recipe because the chops are first pounded into cutlets and then coated with toasted panko bread crumbs. What a great texture and lovely taste.
Panko is a Japanese-style breadcrumb, made from bread without crusts. The large, airy flakes help the panko stay crispier longer than standard breadcrumbs, because they absorb less grease.
1 1/2 cups panko (Japanese breadcrumbs
2 Tbsp. vegetable oil, such as safflower
4 boneless pork loin chops (6 -8 oz. each)
3 Tbsp. Dijon mustard
Coarse salt and freshly ground pepper
- Preheat oven to 425 degrees.
- On a rimmed baking sheet, toss panko with oil.
- Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl.
- Reduce oven temperature to 400 degrees.
Meanwhile, one at a time, place chops between two large pieces of plastic wrap.
Using a meat mallet or the bottom of a small heavy pan, pound the chops to make 1/4-inch-thick cutlets.
Dividing evenly, coat pork with mustard; season with salt and pepper.
One at a time, dip cutlets into panko, pressing firmly to adhere.
Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.
Food Mingle Blog Alternatives and Substitutions:
- You could substitute regular breadcrumbs for the panko, but the chops may end up greasy and have less texture. See my note above about the difference between panko and regular breadcrumbs.
- If Dijon mustard is not your thing, then substitute any of a variety of flavored mustards, such as honey-mustard or brown mustard.
Yield: 4 servings
Source: http://www.marthastewart.com, adapted from the April, 2008 issue of Everyday Food