Panko-Breaded Pork Chops


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.

Panko-Breaded Pork Chops
Photo: Photo by Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
Total Time:
20 mins
4 servings


  • 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


  1. 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.

  2. 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.

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