I am not a huge fan of boneless pork chops – I think the bone adds a ton of flavor.
Still, when my market runs a pretty darned decent special on those little boneless pork chop portions, I have been known to break down and buy a package.
Now, what to do with the deal?
Hmmm. Sweet ‘n Spicy Panko Chicken was pretty tasty; I wonder how a version with pork would work out?
•1 tbsp Sriracha (hot Thai chili sauce)
•3 tbsp pineapple juice
•4 boneless pork chops
•1 cup panko crumbs
•1/4 cup canola oil
•1 tsp Seasoned Salt
Stir the Sriracha together with the pineapple juice, pour over the pork chops in a zipper bag, then close the bag and stash in the fridge overnight, flipping the bag when you think of it.
When ready to cook, heat the oven to 350º and lightly coat a baking rack fitted in a foil-lined pan with cooking spray.
Combine the seasoned salt together with the panko crumbs in a flat bottomed pan or edged plate, then add the canola oil and blend in with a fork.
Remove the chops from the marinade and shake off any excess. Discard the marinade.
Add the chops to the panko mixture one at a time, pressing the crumbs into both sides of the chops to coat well.
Arrange the breaded chops on the rack in the baking pan and bake for 2o minutes.
Flip the chops and bake for another 20 minutes.
Check for doneness and cook for an additional 10 minutes, if needed. My chops were kinda thick cut, so they took a while; next time, I may give ’em all a good whack! with the kitchen mallet to flatten them a bit before adding the marinade.
But, you do what you want.
These suckers are good; mebbe even better than the chicken! They came out just a little bit spicy and just a little bit sweet, but majorly moist and flavorful.
We had ours with Better-For-You Oven Roasted Corn and Asian Salad. I think I might could’ve added just a dab of Plum Sauce to my chop; but it was pretty darned fine just as it was.
Still, next time, think about that mallet.