- Prep Time
- 10 mins
- Total Time
- 25 mins
- 1/3 cup
- Compliments Soya Sauce
- 3 tbsp
- Compliments Liquid Honey
- 1 tbsp
- fresh ginger, minced
- 1/4 cup
- Compliments Unbleached Flour Salt and freshly ground pepper
- Compliments Large Eggs, beaten to blend
- 1 cup
- panko (Japanese bread crumbs)
- 11/2 pounds
- boneless thin-cut pork chops
- 4 tbsp
- Compliments Butter
In a small saucepan, mix together soy sauce, honey, and ginger.
Place over Medium high heat and stir often just until warm, about 2 minutes.
Remove from heat and set aside.
In a wide, shallow bowl, mix together flour, salt and pepper to taste.
Pour beaten eggs into another wide, shallow bowl.
Spoon panko into a third shallow bowl.
One at a time, dip pork chops first into flour to coat, then into eggs, then into panko, making sure chops are evenly coated.
Place coated chops on a plate.
Melt half the butter in a 12-inch nonstick frying pan over medium-high heat.
Add half the pork.
Cook until undersides are golden brown, about 3 minutes.
Turn pork over and cook until other sides are browned and meat is no longer pink in center (cut to test), 3-4 more minutes.
Transfer chops to a serving platter and keep warm; repeat to cook remaining pork in remaining butter.
Strain soy sauce mixture and divide among 4-6 small bowls to use as a dipping sauce.
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