Baked Panko Pork Chop ｜ 日式香脆焗豬扒

Crispy pork chop is irresistible enough, and cooking it without the need for deep-frying makes it even more amazing.

Setting a pot of oil to deep fry at home is never an issue for me.  I enjoy crispy food and deep-frying does indeed get food done quickly and deliciously.  However, if it is something I can do in the oven without using too much oil, I'd rather stick to the oven.

If you want to make the panko look golden after baking, stir-fry the panko with a few drops of oil over the stove top.  This also helps to bring out a more toasty flavour for the panko.  

My husband likes to eat pankoed food and he likes to eat this pork chop.  He can easily eat a couple of them and then eye the one on my son's plate.

Thanks for stopping by.  I hope you enjoy this recipe.

Baked Panko Pork Chop

日式香脆焗豬扒

INGREDIENTS：2-3 portions

4 pcs Pork Chops

2 cups Japanese Panko

1 pc Egg

1/2 cup Flour

1-2 tablespoons Oil

Salt to taste

Black Pepper to taste

材料：2-3人份

4 塊   豬扒

2 杯   日式麵包糠

1 隻   雞蛋

1/2 杯   麵粉

調味   黑胡椒

調味   鹽

1-2 湯匙   油

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