Panko Crusted Pork Chops

I was searching around for a tasty pork chop recipe and stumbled on this Panko Crusted Thin-Cut Pork Chop recipe.

Of course, the whole post is a terribly slow loading mess (and I've moved back to the real United States from Guam so I know it's not an ISP issue!).

DEAR FOOD BLOGGERS: MAKE YOUR RECIPES READABLE AND USEABLE!!!!

Ok, done complaining....

I streamlined the original recipe and made some tweaks of my own.  If you want pictures, follow the link above.  If you want food, follow the recipe below.

Panko Crusted Thin-Cut Pork Chops

Ingredients:
1 lb. thin-cut pork chops
1 jumbo egg (or 2 small/medium eggs)
2 Tbs. (AKA 1/8 cup) buttermilk
1 Tbs. garlic powder
1 tsp. kosher salt (if you need to sub with table salt - reduce to 1/2 tsp.)
1/4 tsp. pepper
1 Tbs. dried parsley
1 1/2 cups panko breadcrumbs
1/2 - 1 cup of grated parmesan
olive oil or canola oil for frying
extra kosher salt  & pepper for sprinkling

Directions:
Prep your meat!
1. Have an extra plate or lined sheet pan ready for the breaded chops.  Whisk eggs, buttermilk, garlic powder, kosher salt, pepper, and parsley flakes together in a wide bowl or deep plate.  Put the breadcrumbs and parmesan cheese together in a separate bowl or plate.  I like to salt and pepper my chops before egging and breading but that's a personal preference.  Either way, Dip pork chop in egg mix then in panko breadcrumbs.  Shake off excess after each dip and place in a single layer on plate or sheet pan.

Alternatively you can put the egg mixture in a 1 gallon zip top bag and the breadcrumbs with cheese in a SEPARATE 1 gallon zip top bag.  Place all chops in egg mixture bag, seal, and shake it up until chops are coated.  One by one, remove chops from egg and place in breadcrumb bag, shake, then place on plate or pan.  It's best to breadcrumb the chops individually!  Also, don't immediately discard breadcrumbs.... they will help you determine oil readiness.

Fry the meat!
2. Take a large frying pan and fill with about 1/4" of oil (actual amount of oil will vary by pan size so just make sure that it's well coated with oil).  Place pan over high heat.    Place your frying pan on the stove over high heat.  After a minute or two, oil should be hot enough.  Test the oil by tossing a small pinch of leftover bread crumbs. If bubbles immediate form around the pinch of crumbs, the oil is ready! If there is no foaming, bubbling, or much of any reaction, wait a little longer and try again.

3.  Once oil is hot enough, carefully place chops in pan.  If your pan is NOT big enough to COMFORTABLY fit all chops at one time, don't fret.  You'll just have to do this in multiple batches.  Thin cut chops should cook fairy quick.  Each side should only need 2-3 minutes to cook.  You'll know when they're ready to be flipped or removed when the breading has become a deep, golden brown crust.

4. Once chops are cooked on both sides, remove from oil and set on a clean & dry plate or pan lined with paper towels until ready to plate.  Enjoy!