Panko and Soynut Crusted Pork Chops

Recipe courtesy of The Soyfoods Council.

Recipe Ingredients:

Panko and Soynut Crusted Pork Chops:
1/4 cup all-purpose flour
Salt and ground black pepper to taste
1 large egg, beaten
1/2 cup panko bread crumbs
1/2 cup soynuts, finely chopped
1/4 teaspoon thyme
1/4 teaspoon ground sage
1 pork chop, bone-in or boneless, 3/4-inch thick
2 tablespoons vegetable oil

Edamame, Tomato and Basil Relish:
1 small tomato, seeded and cored, chopped into small pieces
2 large basil leaves, finely chopped
1/4 cup edamame, cooked according to package directions
2 ounces cup garlic infused vegetable oil
Salt and ground black pepper to taste
3 stalks asparagus, steamed until tender-crisp

Cooking Directions:

1. For Panko and Soynut Crusted Pork Chop: Preheat oven to 400°F (205°C).
2. In a wide shallow bowl, add flour, season with salt and pepper. In another bowl, add egg. In another bowl, add bread crumbs, soynuts, thyme and sage.
3. In order, lightly flour chops, then dip in egg, then lastly lightly coat in bread crumbs and soynuts.
4. In an oven-proof sauté pan, add oil, heat until hot (add a few drops of water and if it sizzles, oil is hot enough). Add chops and sauté on each side until golden brown. Put into oven, pan and all (if handle is not heat resistant wrap in foil). Cook to temperature of 140°F (60°C) to 145°F (62.7°C). Remove from oven. Cover with foil. Rest for 5 minutes. Serve with Edamame, Tomato and Basil relish.
5. For Edamame, Tomato and Basil Relish: In a small sauce pan, add tomato, basil, edamame and oil. Over low heat cook for 10 minutes. Season to taste. Serve with pork chop. Garnish with asparagus.

Makes 4 servings.

Recipe and photograph courtesy of The Soyfoods Council.