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?
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.
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.
Still, next time, think about that mallet.