Panko Pork Chops

PANKO PORK CHOP

  by Denia Wong

Thinly cut boneless pork chop

Salt

Lemon Pepper

Flour

Eggs, beaten

Panko bread crumbs

Tenderize meat on both sides with a meat mallet.  Lightly sprinkle with salt and rub in lemon pepper.  Dredge pork pieces in flour, then egg wash and then coat with Panko bread crumbs, pressing firmly and dust off excess.  Deep fry or pan fry  (with oil enough to cover half of the meat) pork chop until cooked and golden brown.  Remove and drain on paper towel.  Serve with Tonkatsu sauce, your desired sauce, or try the following sauce: Mix your choice of BBQ sauce with plum sauce to taste.