Frying panko crusted pork chops
I've been trying to fry panko coated pork chops. Followed standard recipe which includes seasoning, dipping it in egg wash and milk, coating it with panko breadcrumbs, the usual drill. However, when I go and fry it the crust starts to char and burn midway through the cooking process, while the actual meat is nowhere near cooked.
Does that have something to do with oil temperature? Or something else?
Best Answer
That definitely sounds like your pan is too hot. That's a bit unusual as most often people have difficulty with the opposite problem. Here's a great video on testing pan temperature with water. If your pan is non-stick, look here: How can you judge when a non-stick pan is the correct temperature for pan frying?. At any rate, try lowering your temperature.
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How do you fry panko pork chops?
Dip each pork chop in the egg white and then dredge in the Panko until coated. Warm oil in a large nonstick skillet over medium-high heat; swirl to coat. Add pork and cook until golden brown, about 4 minutes per side (adjusting heat if they're browning too quickly.) Transfer pork to a plate and spinkle with the salt.How do you get panko to stick to pork?
Don't skip dredging the pork chops in flour, followed by dipping into the egg mixture. This process helps the breadcrumbs stick to the pork chops. Line baking sheet with parchment paper. This will help prevent the breading from sticking to the baking sheet.How do you get the crust to stick to pork chops?
To get the breading to stick to the chops, they will be quickly dredged in flour and then dipped in egg. The flour egg mixture really helps the bread crumbs stick! Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.)How do you keep breadcrumbs from falling off pork chops?
Soak the meat in buttermilk. You can also use milk or a seasoned milk mixture. Let it sit for at least a half hour.Panko Crusted Pork Chops
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