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Panko and Soynut Crusted Pork Chops

Pork Chop Ingredients 1/4 cup flour

Salt and pepper to taste

1 egg, beaten

1/2 cup panko bread crumbs

1/2 cup soynuts, finely chopped

¼ teaspoon thyme

¼ teaspoon ground sage

1 pork chop, bone in or boneless, ¾ inch thick

2 tablespoons vegetable Oil

Edamame Tomato and Basil Relish Ingredients 1 small tomato, seeded and cored, chopped into small pieces

2 large basil leaves, finely chopped

1/4 cup edamame, cooked according to package directions

2 ounces garlic infused vegetable oil

Salt and pepper to taste

3 stalks asparagus, steamed until crisp tender

Pork Chop Directions Preheat oven to 400 degrees. In a wide shallow bowl, add flour, salt and pepper.In another bowl, add egg. In another bowl, add bread crumbs, soynuts, thyme and sage. In order, lightly flour chop, then dip in egg, then lastly lightly coat in bread crumbs and soynuts.

In sauté pan, add oil, heat until hot (add a few drops of water and if it sizzles, oil is hot enough). Add chop and sauté on each side until golden brown. Put into oven, pan and all (if handle is not heat resistant wrap in foil) Cook to temperature of 140-145 degrees. Remove from oven. Cover with foil.Rest for 5 minutes. Serve with Edamame, tomato and basil relish.

Edamame Tomato and Basil Relish Directions In a small sauce pan, add tomato, basil, edamame and oil.Over low heat cook for 10 minutes.Season to taste.Serve with pork chop.Garnish with asparagus.

Notes Yield: 1 serving

By Ephraim J. Malag CMFC CEC ACE, Executive Chef, Grand Falls Casino Resort Larchwood, Iowa

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