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Breaded Pork Chops with Thyme

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These delicious pork chops are made with panko, a Japanese variety of flaky bread crumb that tends to be lighter, crispier, and crunchier than Western bread crumbs. Also Try: Potato and Leek Gratin, Poached Pears with Stilton

Source: The Martha Stewart Show, September 2010
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  • MS112573490
    22 MAY, 2012
    I made this tonight, and was blown away. It was absolutely delicious! It was fairly salty. I am a healthy eater, and this is a little off my radar with so much salt and being fried. But, never the less you don't hear me complaining. I took the advice of other users and did reduce the salt and rinse off the brine. Hard to say how much I reduced it by, but use your judgment. Totally making this again!
    Reply
  • amandadj
    27 NOV, 2011
    Wonderful taste.. slightly too salty. I am so glad to have this brine recipe, but will reduce salt & sugar next time, also the overall volume. Thanks for the tip on rinsing after the brine. These were a delicious dinner. I will certainly make again.
    Reply
  • RazorbackGuy
    1 MAR, 2011
    I'm sitting here eating one of the porkchops and it's wonderful! I did reduce the salt/sugar by over half and the meat was still tender but not salty. Also, I made sure rinse the chop before drying and preparing. Definitely a keeper recipe!
    Reply
  • Feffienookie
    19 JAN, 2011
    ALWAYS rinse the meat after you brine! No matter what any recipe says, always do it! Also, do not bringe for more than an hour or it gets very salty.
    Reply
  • rochellelanphear
    16 DEC, 2010
    One cup of salt is WAY TOO MUCH! I could barely eat the pork chop and my grandmother had to discard hers. What is the chef thinking when they decided to add one cup of salt? This recipe would have been delicious without all that salt.
    Reply
  • merrier
    23 SEP, 2010
    Taking me much longer than the recipe indicates to get the pork chops to 160 degrees (safe pork temperature).
    Reply

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