Thai-Style Peanut and Panko-Crusted Pork Chops
Lemongrass, cilantro and garlic are the pungent flavors that make these peanut and panko crumb crusted chops outstanding.
Ingredients
- 4 thick, 1-inch boneless pork loin chops
- 3/4 cup roasted, unsalted peanuts
- 3/4 cup panko crumbs
- 1 large egg
- 1 tablespoon milk
- Coconut, or vegetable oil for frying
- Lime wedges
For the stuffing:
- 3 cloves garlic
- 1 slice fresh ginger, about 1-inch diameter, 1/4-inch thick
- 2 stalks lemongrass, lower portion only, roughly chopped
- 3/4 cup fresh cilantro leaves and stems, loosely packed
- 1 teaspoon coconut, or vegetable oil
- 1 tablespoon fish sauce
Instructions
- Preheat the oven to 375°F.
- Trim any excess fat from the edges of the pork chops and, using a sharp knife, cut a pocket into each, leaving about 1/2-inch of the meat intact around the edges.
- Place the peanuts in the work bowl of a food processor and pulse until they reach the consistency of coarse crumbs. Transfer to a shallow dish (a pie plate works well), add the panko and combine well.
- Place the garlic, ginger, lemongrass, cilantro, coconut oil and fish sauce in the processor and pulse until the mixture forms a thick paste.
- Fill the chops with the stuffing mixture and secure with toothpick if necessary.
- Whisk the egg and milk together in a shallow dish. Carefully dip each pork chop in the egg mixture, then place in the peanut-panko mixture and coat thoroughly on all sides.
- Film the bottom of an oven-proof skillet with coconut oil and heat over medium-high heat. Fry the pork chops, turning carefully, until golden on both sides, about 4 minutes total. Cover the pan loosely with foil and place in the oven until the pork is cooked through, 6 to 8 minutes longer.
- Transfer the chops to plates and serve with lime wedges and steamed jasmine rice.