Since we moved to the Palm Springs area earlier this year we have not done much in the fitness department. I guess between moving and working we were both pretty worn out so we were looking forward to an interesting hike.
California native Kristen blogs about traveling, facing your fears, and finding yourself. Follow along as she learns life lessons, uncovers the secrets of living without a safety blanket, and survives outside of her comfort zone.
Wednesday, September 25, 2013
Beautiful La Quinta Cove Hiking
Delicious and Crispy, Thin Panko-Crusted Pork Chops
While growing-up my mother would always make us a certain dish for special occasions, like if we did something that made her proud. Well that dish was her delicious home-cooked pork chops slathered in warm, gooey gravy and served with creamy, garlic mashed potatoes with peas or corn on the side. I remember these amazing pork chops vividly! Every delightful detail! Even though my mom hasn’t made them in such a long time I still get the feeling of comforting warmth that these flavorful pieces of pork have engraved in my memory! Recently, after reminiscing about my childhood food experiences, I decided it might be fun to recreate my mom's special dish or to come up with my own version of it...so this is what I ended up doing:
Crispy, Thin Panko-Crusted Pork Chops
- 1 lb of thin cut, boneless, pork chops
- 1 Large egg
- A splash of milk (approximately 2 tablespoons)
- 1/2 cup- 1 cup of Panko Breadcrumbs (depending on how many pork chops you have)
- 1/2 cup- 1 cup of Whole Wheat Breadcrumbs (again, depending on how many pork chops you have)
- Seasoning: Garlic Powder, Onion Powder, Parsely, Italian Seasoning, Salt and Pepper.
- Flour
- Olive Oil
Also, unless you’re using plastic bags or tongs to coat your chop with breadcrumbs "shake –n- bake" method then be prepared to get messy because this mixture tends to be sticky!
Instructions -
1. Start by rinsing your pork chops with cold water just to clean them up a little bit.

2. Dry your pork chops off lightly with a paper towel and lay them flat.
3. While the chops are resting on the paper towel, sprinkle them lightly with Salt and Pepper.
4. Mix together your egg and splash of milk in small bowl big enough to fit 1 or 2 of your chops.
5. Season the egg & milk mixture with garlic salt, parsley or whatever seasoning you desire! 6. Dump your panko and breadcrumbs onto a plate or into a ziplock bag and mix together (if using the ziplock bag method then shake until coated).
7. On a different plate, dump enough flour to cover a few of the pork chops (approximately 1/2 cup or more)8. On the stove, heat up your olive oil over medium to high heat
9. While the olive oil is heating up place your first chop in the flour until it is coated
10. After coating with flour take your chop and dip it in the egg and milk mixture11. Once coated with egg and milk lay the chop in the panko and breadcrumb mixture until covered
12. Repeat this until all the chops are coated with all 3 of the mixtures.
13. By this time the olive oil should be sufficiently heated and ready for you to place your chops in it.

14. One by one, gently lay each chop in the hot oil and fry it until golden brown (approximately 4-5 minutes on each side depending on thickness of chop).
15. Once both sides are done, remove from frying pan and repeat with other chops until all are golden brown.
16.
Serve over garlic and apple mashed potatoes and with a side of corn on
the cob and you have a perfect home-cooked comfort meal in less then 30
minutes!This recipe has always been a part of my life and was a big hit during my childhood, but I'm curious to know what recipe has been a part of yours since childhood. I'd love to hear all about the meals you loved while growing up or even the ingredients and recipes on how to make them in the comments below!
Labels:
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childhood memory,
crispy,
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porkchops,
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thin porkchops
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