Instead of using flour or bread crumbs as crust for pork chops or chicken, try using a Japanese bread crumbs called Panko.
- 3-4 pork chops
- 1 1/2 cup of panko (found on any Oriental store)
- 1 cup of buttermilk (regular milk would do)
- powdered garlic
- salt & pepper
- oil for frying
Heat the frying pan with oil.
Put the panko crumbs on a plate. Season with garlic powder, salt and pepper.
Place the buttermilk (milk) on a bowl. Season it with garlic powder, salt and pepper also.
Drench 1 pork chop with milk, then onto the panko crumbs. Repeat with all the pork chops.
Fry the pork chops on each side.
The chops don’t look as pretty as I would have wanted them this time around but they were delicious of course. Served it with steamed veggies and rice or pasta sides.
Panko crumbs would also work well with shrimp and other seafood items.
—-originally posted at old Blisstree/b5media—–