I guess this breaded pork patties recipe falls into the comfort food category for some people, probably very similar to pork chops many of you have grown up with. There’s nothing too tricky here, just be willing to make a very small mess in the kitchen and you should be ready to go.
I don’t have a great story about where this recipe comes from, or some touching childhood memory, it just seems to have always been around the house. It also seems to be a sure fire win, there’s just something very satisfying about the lightly fried crunch of the crust with a little salt that makes this dish a welcome dinner any night of the week.
As a brief disclaimer, let me state that I normally make only four chops at a time, but the night that I was taking pictures, I was preparing a few extra chops to have on hand for my children’s school lunches for a few days, which is why the pictures might differ from the description just a bit.
This is one more recipe from years before that relied heavily on canola oil, that had to be fixed a bit to be considered ok for my family’s current consumption habits. Canola oil is out, for sure, and that’s really the biggest change that I have had to make to this breaded pork patties recipe. Now, instead of using a rancid vegetable oil, I use either ghee, which can take high heat much better than most oils, or I use coconut oil, but make sure to lower the temperature just a bit to make sure I don’t overdo it and have the oil start smoking. Or even more often, I use both, and then I don’t have to worry about the temperature change. I put the ghee in first and then add some coconut oil, and then get to work.
My other consideration when making this recipe is the flour content. I know many readers have already sworn off all wheat products, or have read some medical advice to do so, quickly. I’m not there yet. For myself and my family, wheat and dairy don’t really violate my 150 year rule, so while I recognize the wisdom in reducing the amount of wheat products we eat, I am not adverse to their consumption, especially when I can make such a yummy dinner time meal just by adding a little coating of bread products. Obviously I’m no doctor, but my feeling is that if my stomach can’t handle a tablespoon or two of wheat products at a meal, I have bigger issues that need to be addressed than a gluten intolerance.
- 4-6 boneless loin pork chops, between 1.5 and 2 lbs
- 1 cup flour
- 2 eggs, slightly beaten
- 2 cups Panko bread crumbs
- coconut oil or ghee, or both
- Preheat your pan or electric griddle to 325-350 degrees, but make sure it's not too hot so your oil does not start smoking.
- Season the pork chops on both sides with salt and pepper
- Prepare your dipping stations by placing the flour, eggs and Panko in their own shallow dish
- Pound the chops out evenly to about ½ inch thick each
- Lightly cover each side of the pork with flour, transfer to the egg and fully cover the chop before transferring to the Panko dish and getting a complete coating
- Place the breaded pork chops into the heated ghee or oil and cook for about 6-8 minutes or until golden brown
- Turn the chops over and cook on the second side until they are done, another 6-8 minutes.
- If desired, check the internal temperature of the pork to make sure you are comfortable with the doneness.
Guessing at the nutritional values of this type of recipe can prove very problematic. First, calorie counts for pork chops are all over the place, depending upon your source, so I ball-parked it a bit. And secondly, I have to guess how much flour, egg and Panko I used on each pork chop when breading it, and how much coconut oil was absorbed during the cooking.
I did the best I could, and ended up assuming that if I had 2 lbs of pork chops split 4 ways, and the breading used up only 1/2 cup of the flour, 1 of the eggs, 1/2 cup of the Panko and that 1/2 cup of coconut oil stayed with the pork chops instead of in the pan, and here is the nutrition panel that is the result of all those guesses.