1 1/2teaspoonLowry's Seasoning Saltdifferent seasoning salt may be used
Preheat oven to 350 degrees.
Trim pork chop of the fat rim. Pat dry with a paper towel.
Prepare two trays. First with one egg whipped with a teaspoon of water. Second with 1/4 cup of Panko Bread Crumbs, 1/4 cup flour, 1 1/2 teaspoon seasoning salt (Lawry's is my choice) and 1/4 teaspoon black pepper.≈
Dip a pork chop in the egg mixture. Be sure to cover all surfaces. Remove with a fork and allow to drain for a moment.
Dip the egg coated pork chop in the flour mixture. Coat all sides, remove with a fork and shake to remove extra flour.
Set the chop on a plate or chopping board. Repeat for next chop. We want to coat to set up for a few minutes.
Over medium-high heat, add 2 tablespoons oil to an oven safe, non-stick pan. When hot and the oil is shimmering, with a fork, move the pork chops to the pan.
Brown each side of the pork chop for 2-3 minutes until almost the final color you want. Use a fork to flip by poking the meat and not anything to grab the meat and pull off the coating.
Do one last flip on the pork and place in the preheated oven until the internal temperature you want. For us, that is about 5 minutes for 155. This will vary a lot in time so you must use a meat thermometer and get the final temperature you want.
Allow to rest on a plate for 5 minutes before cutting.
I believe a well-trimmed boneless pork chop is the best here. A bone-in pork chop will tend to make it harder for the breading to stick.
Dry the pork chops well before proceeding with the coating.
After the pork chop is breaded, let it sit for about 5 minutes for the coating to combine and attach firmly to the pork.
The pan needs to be non-stick and oven safe.
Be sure the oil is hot before adding the chops.
Only touch the pork chops with a fork during the breading and cooking to prevent disturbing the coating.
Thicker chops will take longer. A thinner chop may be to your desired temperature even before the oven so you MUST use an instant-read thermometer.
If you are interested in brining or gravy, see the discussion in the post above.
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