Panko Pork Chops in Wine Sauce Recipe

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.

Course Main Course

Cuisine American

Cook Time 20

Total Time 20

Servings

Calories 322kcal

Author Tom DeVincenzo

Cost 25

Equipment

Large fry pan

Ingredients

1 lb pork chop boneless
1 egg whisked
1 cup panko breadcrumb
¼ cup brown rice flour or whatever you have
1 cup chicken broth low sodium
3 tbsp salted butter
½ cup white wine dry, crisp - more if needed
3 twigs thyme fresh
salt to taste
black pepper to taste

Instructions

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!

Notes

Enjoy!

Nutrition