I use a cast iron skillet for crispy juicy chops every time. Serve with red beans and rice and a tossed green salad. Excellent with bone-in loin chops as well, a little fatter but worth the flavor once in a while, Enjoy!
PANKO PORK CHOPS
3 7oz boneless loin pork chops
2 teaspoons olive oil
1/2 teaspoon sweet mesquite seasoning (fine ground)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 ounce seasoned panko
Preheat oven to 425 degrees.
-Place pork chops in a well-seasoned cast iron skillet.
-Rub oil onto both sides of pork chops. (I prefer using a spray bottle for my olive oil, approximately 6 sprays).
-Coat chops with spices in order listed covering both sides, rub into chops.
-Sprinkle seasoned panko over each pork chop covering both sides, press into chops.
-Place cast iron skillet in center rack of preheated oven and cook at 425 degrees for 13-15 minutes (this depends on your oven and pork chop thickness, but you do not want to overcook your pork chops, so be careful!)
-Switch oven to broil, cook for about 3 minutes longer (for electric ovens) until panko is crispy and browned. Note: Watch carefully not to burn the panko, remove from oven when crispy and brown on top.
-Carefully remove skillet to a hot plate, pork chops will be sizzling and ready to serve.
*Please use caution as cast iron will burn you if you touch it!
*Prepare in cast iron skillet just before cooking, allowing uncooked food to sit in cast iron skillet for a length of time will alter the flavor of your food.
Prep: 5 min
Cook: 16 min