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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large saucepan with 6 cups water. Add 1 cup salt, sugar, peppercorns, and orange zest. Bring to a boil over medium-high heat and cook until salt and sugar have dissolved; remove from heat and let brine mixture cool completely. Transfer to a large, deep bowl.

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  • Add pork chops to cooled brine mixture and transfer to refrigerator; let marinate for 1 hour.

  • Preheat oven to 350 degrees. Fit a rimmed baking sheet with a rack and set aside.

  • Remove pork from brine mixture and pat dry; season with salt and pepper.

  • In a shallow dish, mix together panko, thyme, remaining 2 teaspoons salt, and 1/2 teaspoon black pepper; set aside. Place flour in a second shallow dish and egg in a third shallow dish.

  • Carefully dredge each pork chop in flour, shaking off any excess. Then dip each pork chop in egg to fully coat. Finally, dredge pork chops in panko mixture to coat, shaking off any excess.

  • Heat safflower oil in a large skillet over medium heat. Add pork chops to skillet and cook, turning once, until golden brown, 3 to 5 minutes per side. Transfer pork chops to prepared baking sheet and put in oven. Continue cooking until pork is cooked through, 5 to 7 minutes. Serve immediately.

Reviews (6)

3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
05/22/2012
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!
Rating: Unrated
11/27/2011
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.
Rating: Unrated
03/01/2011
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!
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Rating: Unrated
01/19/2011
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.
Rating: Unrated
12/16/2010
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.
Rating: Unrated
09/23/2010
Taking me much longer than the recipe indicates to get the pork chops to 160 degrees (safe pork temperature).
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