Panko-Crusted Pork Chops with Sweet Basil Aioli

Prep Time: 25 minutes
Cook Time: 4 minutes
Serves: 4
Ingredients:
  • Four 5 to 6 ounce Swift Premium® Bone In Pork Loin Chops, cut 1/2 inch thick
  • Salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1 cup plain panko
  • 2 tablespoons grated lemon peel
  • 2 to 4 tablespoons canola oil
  • 1/3 cup mayonnaise
  • 2 tablespoons finely chopped fresh basil
  • 1 1/2 teaspoons water
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon garlic salt
  • Freshly ground black pepper
Cooking Directions:
  1. Remove pork chops from refrigerator 15 minutes before cooking; pat dry with paper towels. Season with salt and pepper.
  2. Meanwhile, for aioli, stir together mayonnaise, basil, water, lemon juice, garlic salt, and pepper to taste; set aside. For coating on chops, place flour on plate. Combine egg and water in a shallow bowl or pie plate. Place panko on another plate; toss with lemon peel.
  3. Dredge pork chops in flour to coat; shake off excess. Dip chops in egg mixture; drain off excess. Dredge in panko mixture, pressing it on to coat all sides.
  4. Cook chops in hot oil in large skillet over medium-high heat about 2 minutes on each side or until lightly golden and instant-read thermometer inserted near centers reads 145° F.
  5. Transfer chops to a cutting board or plate lined with paper towels. Loosely cover with foil; let rest about 2 minutes. Serve with aioli.
Recipe Nutrition Overview
Per Serving
Calories
383
Total fat
22g
Saturated fat
4g
Cholesterol
105mg
Sodium
258mg
Carbohydrate
22g
Fiber
1.0g
Protein
23g
JBS USA, LLC ©2014