Panko/Soy Nut-Crusted Pork Chop

Panko/Soy Nut-Crusted Pork Chop

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Credit: Ephraim Malag, CEC, Executive Chef, Tournament Club of Iowa, Polk City, Iowa
The National Culinary Review, October 2012

Ingredients

¼ cup flour
Salt and pepper, to taste
1 egg, beaten
½ cup panko breadcrumbs
½ cup soy nuts, finely chopped
¼ t. thyme
¼ t. ground sage
1 (¾-inch thick) bone-in or boneless pork chop
2 T. Plenish™ high-oleic soybean oil
3 stalks asparagus, steamed until crisp-tender
Edamame/Tomato/Basil Relish (recipe follows)

Edamame/Tomato/Basil Relish
1 small tomato, seeded, cored, chopped in small pieces
2 large basil leaves, finely chopped
¼ cup edamame, cooked to package directions
2 oz. garlic-infused Plenish™ high-oleic soybean oil
Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F.

2. Put flour, salt and pepper in wide, shallow bowl. Put beaten egg in another bowl. Put breadcrumbs, soy nuts, thyme and sage in third bowl. In order: lightly flour pork chop, dip in egg, lightly coat in breadcrumbs/soy nuts.

3. Put oil in saute pan; heat until hot. Add pork chop; saute on each side until golden-brown. Put in oven; cook to 140-145°F. Remove from oven. Cover with foil; rest for
5 minutes. Serve with edamame/tomato/basil relish. Garnish with asparagus.

Edamame/Tomato/Basil Relish
Method: Put tomato, basil, edamame and oil in small saucepan. Cook over low heat for 10 minutes. Season, to taste.

Yield

1 pork chop

Tags

Main Dish, Pork, The National Culinary Review

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Association of Nutrition & Foodservice Professionals