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Panko Crusted Pork Chops with Lemon Pepper Gravy

Panko Crusted Pork Chops with Lemon Pepper Gravy

You don’t have to overcomplicate pork chops to make them DAN-O-MYTE. Pounding the pork chops thin helps them cook quickly and gives you more surface area for that crispy panko crust, which means more crunch in every bite. The panko keeps the outside light, crisp, and golden, while the lemon pepper gravy ties it all together with buttery richness and a bright citrusy bite. That contrast is what makes this one so Dan-Good: crispy on the outside, juicy on the inside, rich from the gravy, yet still fresh and balanced because that lemony finish cuts through the fried pork so it doesn’t feel too heavy. This is the kind of recipe where you can have a little fun and freestyle in the kitchen.
Panko Crusted Pork Chops with Lemon Pepper Gravy video thumbnail
Prep Time
20 Mins
Cook Time
25 Mins
Serving Size
4

Flavors Used:

Crunchy
Original
Italian-O
SPG Tri-O

Ingredients

For the Pork Chops

  • 2 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning
  • 2 tbsp Dan-O’s Original Seasoning, divided
  • 3 tbsp Dan-O’s Italian-O Seasoning, divided
  • 1 tbsp Dan-O’s Crunchy Seasoning
  • 4 pork chops
  • 1/2 cup flour
  • 4 eggs
  • 2 cups panko breadcrumbs
  • 1/3 cup high-temp olive oil

For the Lemon Pepper Gravy

  • 2 tbsp Dan-O’s Lemon Pepper Seasoning
  • 3/4 stick Kerrygold unsalted butter
  • 5 tbsp flour
  • 1/2 onion, thinly diced
  • 3 garlic cloves, chopped
  • 2 cups chicken stock
  • 1 lemon, juiced

Let’s Make It!

  1. Prepare the Pork Chops: Slice each pork chop in half horizontally to make thin cutlets, about 1/2 inch thick. Arrange the pork cutlets in a single layer and cover with plastic wrap. Pound until thin and even. Flip and pound the other side as needed.
  2. Set Up the Breading Station: Crack the eggs into a bowl and whisk well. Add the panko breadcrumbs to a separate bowl.
  3. Season and Flour the Pork Chops: Season one side of the pork chops with 1 tbsp of each SPG Tri-O, Dan-O’s Original, and Dan-O’s Italian-O. Pat the seasonings into the meat. Sprinkle 1/4 cup flour over the pork chops and pat lightly. Flip and season the other side with the remaining 1 tbsp of each SPG Tri-O, Dan-O’s Original, and Dan-O’s Italian-O. Sprinkle the remaining 1/4 cup of flour over the second side. Turn the chops back and forth so they are fully coated in flour.
  4. Season the Panko: Add the panko breadcrumbs to a bowl. Mix in Dan-O’s Crunchy Seasoning and the remaining 1 tbsp Dan-O’s Italian-O.
  5. Bread the Pork Chops: Dip each floured pork chop into the egg wash, coating both sides. Let any excess drip off. Press each chop into the seasoned panko, coating both sides well. Press firmly so the breading sticks. Repeat with all pork chops.
  6. Make the Lemon Pepper Roux: Melt the butter in a pan over low to medium-low heat. Whisk in 5 tbsp flour to form a roux. Cook gently for a few minutes to remove the raw flour taste. Whisk in 2 tbsp Dan-O’s Lemon Pepper Seasoning. Cook briefly, watching carefully so it does not burn. Remove from the heat and set aside.
  7. Fry the Pork Chops: Heat a large pan over medium-high heat and add the high-temp olive oil. Fry the pork chops in batches. Cook for about 2 minutes on the first side. Flip and cook for about 1 more minute on the second side, or until crispy, golden, and cooked through. Transfer to a plate or tray and repeat with the remaining chops. Check for doneness with a thermometer. The pork chops shown reached about 155–156°F internally.
  8. Make the Lemon Pepper Gravy: In the same pan, add the diced onion and chopped garlic. Cook briefly until softened and fragrant. Deglaze with chicken stock. Add some of the lemon pepper roux and stir to thicken. Add more chicken stock as needed to loosen the gravy. Add the remaining roux and continue stirring until the gravy reaches your desired consistency. Squeeze in the lemon juice, catching any seeds. Stir and taste.
  9. Plate and Serve: Stack the pork chops on a plate. Spoon the lemon pepper gravy over the top. Yum Yum Get Ya Sum!

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Comments

One Response

  1. This was really good. But I would say prep was 60 minutes. This took a LONG, LONG time to make. I have never had to make a roux and then a gravy. That was a bit frustrating. Thinking it could have all been done at the same time??? But it was great.

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