Pork Chop My Way – with a Thai BBQ Twist

Serves: 2
Prep Time: 10 minutes (plus marinating)
Cook Time: 4-6 minutes
Total Time: 15-18 minutes

Ingredients:

2 boneless pork chops (½ inch thick)

1 tablespoon Thai BBQ sauce

1 teaspoon Dijon mustard

1 teaspoon soy sauce

All-purpose flour (for dredging)

1 egg, beaten

Panko breadcrumbs (for coating)

Oil, for pan-frying

Instructions:

Tenderize the pork chops by gently flattening them with a meat mallet or rolling pin. Poke each side a few times with a fork to help the marinade absorb.

Marinate the pork chops with Thai BBQ sauce, Dijon mustard, and soy sauce. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Prepare for frying: Remove the pork chops from the marinade and pat dry with paper towels. Dredge each chop in flour, then dip in the beaten egg, and coat generously with panko breadcrumbs.

Cook: Heat oil in a skillet over medium heat. Pan-fry the pork chops until golden brown and crispy on both sides, about 4–5 minutes per side depending on thickness. Ensure the internal temperature reaches 145°F (63°C).

Serve: Slice the pork and serve over warm mixed vegetable caponata or steamed jasmine rice.

Finish: Drizzle extra Thai BBQ sauce on top for that bold, tangy kick.

Simple. Crispy. Packed with flavor.
Cook this tonight and taste the twist!