Panko-Crusted Pork Chops with Sweet Basil Aioli
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 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
Remove pork chops from refrigerator 15 minutes before cooking; pat dry with paper towels. Season with salt and pepper.
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.
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.
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.
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
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