I am always looking for ways to fix quick meals at home. My folks watch the Food Network programs and mentioned that Katie Lee had recommend mayonnaise on the bread for crispy grilled cheese sandwiches. I wondered how the mayonnaise might add flavor and moisture to other recipes, especially meats. I had previously tried yogurt and sour cream to adhere bread crumbs to chicken breasts with no success. This was the perfect solution as the panko stuck to the meat, and the chops were moist and cooked up in no time flat. I can add steamed veggies, a salad, or anything else I am craving to round out the meal.

Upgrade Tools Needed

  • Pastry brush
  • Meat mallet, not necessary but recommended​

Ingredients

  • 2 pork chops
  • ​Mayonaisse
  • Panko Bread crumbs
  • Cooking Oil
  • Dipping Sauce of your choice

Directions

  1. Lay out your pork chops on a cutting board and cover with a sheet of plastic wrap.
  2. Pound out the pork chops until they are thinner. I used the flat side of the mallet I have, but you can easily use a heavy sauce pan as well.
  3. Trim any excess fat off the sides of the chops.
  4. I did not add salt because I knew my dipping sauce had enough, but if you choose to have plain chops, you may want to season the meat now.
  5. Brush some mayo on both sides of the pork chops, with a pastry brush, or a utensil.
  6. Add a small amount of panko to the bottom of a flat plat or pan. Press the pork chops into the panko to get the breadcrumbs to stick to the meat. Flip the meat over, and press again making sure to get some on the sides. Toss the leftover panko. Do not reuse.
  7. Heat a small amount of oil in the bottom of a skillet, on medium high heat. I am using my cast iron.
  8. Place the chops in the pan when the oil starts to shimmer, but not smoke. You should hear a little sizzle when you drop a small amount of panko in the skillet.
  9. Cook for about 2-3 minutes on each side, or until the chop is cooked through and the panko is crisp and golden.
  10. Serve with your favorite dipping sauce. I am using Hoisin on mine.
Customize to your tastes:
  • Add salt and pepper to taste.
  • Try different sauces for dipping.
  • Add other spices or herbs to the panko before you add the chops.
  • This is easy to do with other meats as well, so try with chicken of beef.

Packaging the Leftovers, and Reheating

  • This is a meal I make and eat the left overs in a day or so, so I have not frozen it.
  • If I know I will be eating at home for dinner 2 nights in a row, I prep the pork chops, but cook them fresh each night.
  • However, if I am not sure how long between cookings, I will cook both up, and place in a microwaveable container to reheat in a couple days either at work, or as a fast dinner.
  • ​At work, I pop the top of the container to allow the steam to escape, but leave the lid in place for splatter, and microwave for about 2 minutes. Check and see if everything is warm, and add a minute at a time so you don't overcook. The panko will not be as crispy as when you first cooked, but will still be tasty!
​last updated 11/9/2020
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