Recipes Panko-Breaded Pork Chops 5.0 (1,591) 4 Reviews The large flakes of Japanese panko breadcrumbs give these pork chops a rough, crunchy texture. Here, Gale Gand mixes them with chopped sage and grated Parmesan for an extra flavorful breading. By Gale Gand Gale Gand Gale Gand is an acclaimed and award-winning pastry chef who has opened five restaurants, written eight cookbooks, and hosted Sweet Dreams, the first dessert cooking show to air nationally. She has been cooking, writing, and teaching about desserts and cooking for almost 25 years. Food & Wine's Editorial Guidelines Updated on November 2, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Total Time: 20 mins Yield: 4 servings Ingredients 1 large egg 1 cup panko 2 tablespoons freshly grated Parmesan cheese 1 teaspoon minced sage 1/2 teaspoon kosher salt, plus more for seasoning 1/8 teaspoon freshly ground black pepper, plus more for seasoning Four 3/4-inch-thick pork chops (about 1/2 pound each) 1/4 cup extra-virgin olive oil Directions Lightly beat the egg in a shallow bowl. On a plate, toss the panko with the Parmesan, sage, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Season the pork chops with salt and pepper. Dip the chops in the egg and then press them into the seasoned crumbs to coat. In a large nonstick skillet, heat the olive oil until shimmering. Add the chops and fry over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the chops to plates and serve. Rate it Print