Anytime whole pork loins go on sale, Andy is jumping on buying a few ASAP! He'll cut about half of it into 1/2" chops which we usually grill and the other half typically will get cut into 1/4" slices for breakfast. The odd ball end pieces he will vacuum seal separately and they're perfect for biscuits. If you want to save some money and still eat well; invest in a vacuum sealer and check out the grocery sale papers each week. When you repackage bulk portion meats or fresh vegetables into what you would serve your family and properly seal them, it will pay for itself 10 times over. The flavor is outstanding and you don't deal with freezer burn.
The other day we ate out and he ordered Country Fried Steak and it was probably some of the best we had ever eaten. We discussed how it was breaded and finally came to the conclusion that they had to have used Panko bread crumbs. The outside had a nice crunch, but the meat was very tender. Sunday night we thought we'd fry up some pork loin chops and see if we guessed it right. If we liked it, we'd see how it worked with Swiss steaks.
Andy's Panko Breaded Fried Pork Loin Chops
- Trim any fat off the chop.
- Using a meat tenderizer, flatten the chops until they're about 1/4" thick.
- Make an egg wash with 2 beaten eggs (The rectangle shaped Rubbermaid Tag-along bowls are the perfect size for dipping!)
- Pour plain Panko bread crumbs in another bowl to dredge the chops in.
- Cover bottom of large skillet with about 1/4" oil
- Heat skillet on medium-high
Do not put chops into skillet until grease is hot! You want these to brown quickly. When side one is browned, turn and brown the other side. Don't leave them in the skillet too long or the meat will toughen. If you have them beat pretty thin, they won't take long. Salt and pepper to your taste when you place in skillet.
Place on a paper towel line platter and let drain.