Crispy Five-Spice Pork Chops
Boneless pork chops with a crispy coating of five-spice seasoned panko crumbs make a great meal when served with ramen and Asian-Style Sautéed Spinach.
A relatively short cooking time combined with a coating of five-spice seasoned panko crumbs give these tender, shallow-fried pork chops a deliciously crunchy exterior.
For a complete meal, serve over a bed of ramen noodles tossed with a little soy sauce and hoisin and Asian-Style Sautéed Spinach.
- 4 boneless pork loin chops (about 1 lb)
- Salt and freshly ground black pepper
- 1 egg
- 1 tablespoon milk
- 1-1/4 cups panko crumbs
- 1/2 to 1 tablespoon five-spice powder
- 1-1/2 tablespoons vegetable oil
- 2 teaspoons toasted sesame oil
- Trim any excess fat from the pork and lightly season both sides with salt and pepper.
- Whisk the egg and milk together in a shallow dish. Combine the panko crumbs and five-spice powder on a flat plate and set next to the egg mixture.
- Dip each chop into the egg mixture, turning several times to coat. Allow the excess to drip off, then coat the chops in the crumb mixture and transfer to a clean plate.
- Heat the vegetable and sesame oils in a large skillet over medium-high heat. Add the chops and cook until lightly browned and crispy, 3 to 4 minutes per side. Transfer to a cutting board, allow to rest for 5 minutes, then slice.
- To serve, make a bed of Hoisin-Soy Noodles on each plate, top with a serving of Sesame Spinach and a sliced pork chop.
Five-spice powder is a blend of ground cloves, cinnamon, fennel seed, szechuan peppercorns and star anise. If good and fresh, the flavor is rather intense, so adjust the quantity according to your own taste. We happen to like the full tablespoon.