Panko-Crusted Pork with Plum Sauce

I absolutely love this recipe. It is so simple and it is so delicious! The first time I had this was in our old house when Erin came to visit. She made this for mom, dad, and I and I was amazed then. I hadn’t had it since until when I was at Erin’s house and she helped me make it one night for dinner. It hit the spot that night :)

I’m personally not a huge fan of Plum sauce, so if you’re like me, don’t worry! This tastes great without the Plum sauce (trust me, I tested it out LOL). However, if you really like Plum Sauce, but it’s a busy night, just substitute jarred plum sauce with some shaved ginger.

Panko-Crusted Pork w/Plum Sauce                    [click to print]

Serves 2 (from Pampered Chef Cooking for Two & More)


2 boneless pork loin chops, cut 3/4-1 inch thick
1/4 tsp salt
2 tbsp all-purpose flour
1 egg, lightly beaten
1/2 cup panko crumbs
1/4 cup vegetable oil

Plum Sauce

>1/4 cup plum preserves
1 tbsp rice vinegar
1 tbsp soy sauce
1 garlic clove, pressed
1/2 tsp finely grated fresh ginger root
2 tbsp thinly sliced green onions with tops


For pork, flatten to 1/4-inch thickness using toothed side of a meat tenderizer; trim excess fat. Season both sides of pork with salt. Lightly dredge pork in flour, shaking off excess; dip into beaten egg and then into panko crumbs, coating generously.

Heat oil in a 10-in. skillet over medium heat until hot. Add pork; cook 4-6 minutes or until crust is deep golden brown and pork is no longer pink in center, turning once. Remove pork from skillet; drain on paper towels.

Meanwhile, for plum sauce, combine preserves, vinegar, soy sauce, garlic and ginger root in a 1.5-qt. saucepan. Whisk over medium heat until heated through. Slice pork lengthwise into 4-5 strips; serve with sauce and garnish with green onions.

Photo Walkthrough:

Everything you need for the recipe (minus the ingredients for the homemade plum sauce because we just didn’t have time to make it) is here. This recipe is designed around serving 2 people, so you’ll have to adjust the ingredients to fit however many you’re wanting to make it for.
The recipe wants you to use a meat tenderizer to flatten out the pork chops. It’s a lot of work doing that, so we just bought the thin cut ones to start out with so we wouldn’t have to spend our whole lives working on those pork chops!
Next add your eggs to the coating trays and lightly beat them.
Then add your flour. Don’t really worry about exactly following the measurements for the flour and panko crumbs. If you end up not having enough, just add some more!
Then you rearrange the trays because you realized that they were in the wrong order! Oh wait, that was just Erin and I……… Well, for the record the correct order is supposed to be:               flour –> egg –> panko crumbs.
Add your oil to the skillet and heat it over medium-high until hot.
We did this meal with Jasmine rice. You can do it with normal rice if you prefer, or no rice at all! But I definitely recommend the rice :) All you need to do is follow the directions for however much rice you want to make, then add the rice and water to a microwaveable bowl and then follow the microwave directions.
Start coating your pork chops while the oil heats up in the skillet. Coat it in the flour and shake the excess off. Then coat it in the egg. And then finally coat the pork chop in the panko crumbs. Be sure to get a good coating on it.
As you finish coating the chops, add them to the skillet. Cook for about 4-6 minutes, or until crust is deep golden brown and pork is no longer pink in center, turning once. While everything else finishes up we put them on a baking sheet and put them in the at 350 degrees F to keep them warm and finish browning.
As I said before we weren’t doing the homemade plum sauce this time around, but we did add a little something to jar of plum sauce we had. All you need for it is a jar of plum sauce, and a piece of ginger root that is about the size of your thumb (don’t be afraid to break it off of a bigger piece in the grocery store if you have to).
First you need to peel the section of ginger root that you plan on grating. Grate some of the ginger root into however much plum sauce you plan on using. Be sure to mix it in well. And yes, that is Erin’s super fab Spiderman band-aid from an earlier post! :P

Once your ginger is mixed into your Plum Sauce, take the pork out of the oven. Dish up some of the Jasmine rice, slice up the pork chop and place on top of the rice, add whatever veggies you’re going to use, and be sure to serve with the Plum Sauce!!

I hope you guys enjoy this recipe!

♥ Kate


4 responses to “Panko-Crusted Pork with Plum Sauce

  1. This is one of my favorites as well. I first had this recipe after Maeve was born. Jennifer Nolan brougt it over for my family. Soooo yummy!


  2. Pingback: Kate’s Mom’s Peanut Butter Cookies·

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