Some people love em’…some people hate em’. But there’s something about a good, juicy breaded pork chop that gets me excited. This is a simple pork chop recipe that the whole family can enjoy.
Ingredients you’ll need for Panko Pork Chops:
Boneless Pork Chop - getting a good cut of pork chop is the starting point to a good, juicy pork chop meal.
Flour, egg, breadcrumb - coating the pork chop is easy. A little flour, then dip in an egg, then into the breadcrumb. Throw it in the frying pan and you’re good to go.
Butter - the sauce on this pork chop starts with a good salted butter. Melt it right in the same pan you cook the pork chops.
White wine - using a dry, crisp white wine like Pinot Grigio will help make sure you’re getting the right flavor for your sauce.
Chicken broth - adding a little chicken broth to your sauce is a good idea if you’re looking for your sauce to be more on the liquidy side.
Fresh thyme - the finishing touch to your sauce. Throw a few whole twigs in at the end and get that last bit of flavor.
Salt & pepper - can’t forget to season these bad boys with salt and pepper. Just enough spice for this recipe.
Pork chops are sometimes difficult to get just right. They can come out a little tough if you don’t cook them right. I did not do this for this meal, but sometimes brining them anywhere between 30 minutes and 2 hours before cooking them really helps keep them juicy and tender. Give it a try…you’ll be happy you did!
Starting with a nice, tender pork chop is an important step you don’t want to miss. I got these from Trader Joe’s.
One of the healthiest vegetables on this planet, kale is definitely a go-to veggie in my house. How good is kale for you? Check out this article on the 10 Health Benefits of Kale.
There’s so many ways to prepare pork chops. I very simply dredged them in flour, coated them in egg, and covered them with breadcrumb. I fried mine, but you can bake them, pan sear them and then throw them in the oven, throw them in a slow cooker…whatever you’re in the mood for.
Tools I used in this recipe:
Panko Pork Chops in Wine Sauce Recipe
- Pat the pork chops dry with a paper towel. Season both sides with salt and pepper.
- Heat 2-3 tbsp of olive oil in a medium sized skillet. In 3 separate bowls, put the flour, the egg (whisked), and the breadcrumbs. One pork chop at a time, dredge in the flour, then the egg, then the breadcrumbs. Add them to the pan of oil when hot. Cook pork chops for 3-4 minutes on one side, flip and cook for another 2-3 (until the internal temperature reads 145 degrees on a meat thermometer). Transfer to a plate and cover.
- Make the sauce - with the skillet still hot, add the butter. When melted add the wine and chicken broth and bring to a boil. Lower the heat and simmer until the sauce thickens - about 5 minutes or so.
- Add the full thyme twigs and cook for another 2-3 minutes.
- Serve pork chops hot topped with the butter wine sauce!