Panko breaded Pork chops

Bob Gottlieb said:

Has anyone every tried this, and then grilled the chops? Let me know.. I
would appreciate it.

I sometimes bread pork chops, often with panko. When I do, though, I
bake them or cook them in a dry pan. Haven't tried the combination of
panko and grill. When I grill pork chops I either marinate them or dry
rub them. -aem

On Sun, 07 May 2006 19:56:33 GMT, "Bob Gottlieb" <[email hidden]>

Quoted message said:

Has anyone every tried this, and then grilled the chops? Let me know.. I
would appreciate it.

Bob

i don't know about pork chops, but panko crumbs makes the yummiest
baked chicken fingers you've ever tasted.

Karen AKA Kajikit said:

i don't know about pork chops, but panko crumbs makes the yummiest
baked chicken fingers you've ever tasted.

Chickens have talons, not fingers.

Try pan frying them in butter, too.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Karen AKA Kajikit said:

i don't know about pork chops, but panko crumbs makes the yummiest
baked chicken fingers you've ever tasted.

Chickens have talons, not fingers.

Try pan frying them in butter, too.

I've yet to see a winged buffalo either.

Paul

Bob Gottlieb wrote:
:: Has anyone every tried this, and then grilled the chops? Let me
know.. I
:: would appreciate it.
::
:: Bob

Yes, I've tried it. I didn't like my results. I just used Panko as a
breading (kinda rubbed it on...like a dry rub) and grilled over a
moderately hot fire, like I usually do 3/4 inch pork chops. I'm
thinking that if I'd taken more time with the breading, maybe using an
egg drench to hold the panko on, and used a hotter fire to begin with
(sear, then lower the temp) it would have been better.

I *will* try it again sometime.

BOB

--
Raw Meat Should NOT Have An Ingredients List

Paul M. Cook wrote:
:: "Steve Wertz" <[email hidden]> wrote in message
:: news:[email hidden]...
::: On Sun, 07 May 2006 17:03:02 -0400, Karen AKA Kajikit wrote:
:::
:::: i don't know about pork chops, but panko crumbs makes the
yummiest
:::: baked chicken fingers you've ever tasted.
:::
::: Chickens have talons, not fingers.
:::
::: Try pan frying them in butter, too.
::
::
:: I've yet to see a winged buffalo either.
::
That's because almost everyone is eating buffalo wings.
Unfortunately, they don't grow back, like crabs legs.

BOB

--
Raw Meat Should NOT Have An Ingredients List

" BOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bob Gottlieb wrote:
:: Has anyone every tried this, and then grilled the chops? Let me
know.. I
:: would appreciate it.
::
:: Bob

Yes, I've tried it. I didn't like my results. I just used Panko as a
breading (kinda rubbed it on...like a dry rub) and grilled over a
moderately hot fire, like I usually do 3/4 inch pork chops. I'm
thinking that if I'd taken more time with the breading, maybe using an
egg drench to hold the panko on, and used a hotter fire to begin with
(sear, then lower the temp) it would have been better.

I *will* try it again sometime.

Panko to me says "deep fry." Or at least I think that is what I hear coming
out of the pantry.

Paul

Paul M. Cook wrote:
:: " BOB" <[email hidden]> wrote in message
:: news:[email hidden]...
::: Bob Gottlieb wrote:
::::: Has anyone every tried this, and then grilled the chops? Let me
::: know.. I
::::: would appreciate it.
:::::
::::: Bob
:::
::: Yes, I've tried it. I didn't like my results. I just used Panko
as a
::: breading (kinda rubbed it on...like a dry rub) and grilled over a
::: moderately hot fire, like I usually do 3/4 inch pork chops. I'm
::: thinking that if I'd taken more time with the breading, maybe
using an
::: egg drench to hold the panko on, and used a hotter fire to begin
with
::: (sear, then lower the temp) it would have been better.
:::
::: I *will* try it again sometime.
::
::
:: Panko to me says "deep fry." Or at least I think that is what I
hear coming
:: out of the pantry.
::
:: Paul

LOL. I agree. Or at least pan fried. I don't know why I thought
about grilling, it just sounded right that particular day. It was
interesting, but needs more work. Especially to keep the panko
"crust" on the chops.

BOB
who does more outdoor cooking than inside cooking 'cuz I can and 'cuz
I have way too many grills and smokers...

--
Raw Meat Should NOT Have An Ingredients List

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Yes, I've tried it. I didn't like my results. I just used Panko as a
breading (kinda rubbed it on...like a dry rub) and grilled over a
moderately hot fire, like I usually do 3/4 inch pork chops. I'm
thinking that if I'd taken more time with the breading, maybe using an
egg drench to hold the panko on, and used a hotter fire to begin with
(sear, then lower the temp) it would have been better.

Panko is for frying, not grilling.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Speaking of panko, what kind of bread would you use to make
panko? I've tried using all sorts of leftover breads but none of
them taste quite right. Either the texture or the taste is wrong
- usuaully both.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Speaking of panko, what kind of bread would you use to make
panko? I've tried using all sorts of leftover breads but none of
them taste quite right. Either the texture or the taste is wrong
- usuaully both.

-sw

Maybe Wonderbread.
http://www.bellaonline.com/articles/art36093.asp
There was a discussion here on rfc when I was trying to find some to buy. I
can't locate the thread googling rfc. There were differing opinions and
links as to it being possible to create at home.
Dee Dee

Dee Randall said:

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Speaking of panko, what kind of bread would you use to make
panko? I've tried using all sorts of leftover breads but none of
them taste quite right. Either the texture or the taste is wrong
- usuaully both.

Maybe Wonderbread.
http://www.bellaonline.com/articles/art36093.asp
There was a discussion here on rfc when I was trying to find some to buy. I
can't locate the thread googling rfc. There were differing opinions and
links as to it being possible to create at home.
Dee Dee

While it isn't quite Wonder bread (not even sure if we get that
here in Austin), I've used regular 'ol plain white bread and it
has too strong of taste when dried. It tastes too "bready", if
that makes any sense.

-sw

Can anyone tell me where in Ontario Canada I can buy Panko?

"Bob Gottlieb" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Has anyone every tried this, and then grilled the chops? Let me know.. I
would appreciate it.

Bob

CHI-MUM said:

Can anyone tell me where in Ontario Canada I can buy Panko?

Do you have an Asian markets that carry any sort of Japanese
items?

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Speaking of panko, what kind of bread would you use to make
panko? I've tried using all sorts of leftover breads but none of
them taste quite right. Either the texture or the taste is wrong
- usuaully both.

-sw

From what I understand, the difference in texture comes from the way they dry the
bread. It's dried through the use of electrical currents, rather than conventional
heat. This process is quick. The bread is grated, then dried a second time.
Do you use the crust? Or just the heart? If you take a less dense loaf of bread and
use only the heart, bake in slices, grate, and bake again it will be similar to
Panko. Of course, it's easier to buy it and get the real stuff, I guess 🙂

kimberly

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Speaking of panko, what kind of bread would you use to make
panko? I've tried using all sorts of leftover breads but none of
them taste quite right. Either the texture or the taste is wrong
- usuaully both.

Maybe Wonderbread.
http://www.bellaonline.com/articles/art36093.asp
There was a discussion here on rfc when I was trying to find some to buy. I
can't locate the thread googling rfc. There were differing opinions and
links as to it being possible to create at home.
Dee Dee

While it isn't quite Wonder bread (not even sure if we get that
here in Austin), I've used regular 'ol plain white bread and it
has too strong of taste when dried. It tastes too "bready", if
that makes any sense.

-sw

Steve,

I forgot to mention, there is also a type of Panko made from a rice flour based bread
(as opposed to wheat flour). Maybe you can find a recipe for a rice flour bread?

kimberly

" BOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Paul M. Cook wrote:
:: " BOB" <[email hidden]> wrote in message
:: news:[email hidden]...
::: Bob Gottlieb wrote:
::::: Has anyone every tried this, and then grilled the chops? Let me
::: know.. I
::::: would appreciate it.
:::::
::::: Bob
:::
::: Yes, I've tried it. I didn't like my results. I just used Panko as a
::: breading (kinda rubbed it on...like a dry rub) and grilled over a
::: moderately hot fire, like I usually do 3/4 inch pork chops. I'm
::: thinking that if I'd taken more time with the breading, maybe using an
::: egg drench to hold the panko on, and used a hotter fire to begin with
::: (sear, then lower the temp) it would have been better.
:::
::: I *will* try it again sometime.
::
::
:: Panko to me says "deep fry." Or at least I think that is what I hear coming
:: out of the pantry.
::
:: Paul

LOL. I agree. Or at least pan fried. I don't know why I thought about grilling,
it just sounded right that particular day. It was interesting, but needs more
work. Especially to keep the panko "crust" on the chops.

BOB
who does more outdoor cooking than inside cooking 'cuz I can and 'cuz I have way
too many grills and smokers...

Bob, maybe next time dredge the pork chops in a very light coating of flour before an
egg wash, then the Panko. That's the method I use for tonkatsu, and it stays on very
well. Also, the new Mazola oil spray works great on grill grates to keep things from
sticking. You didn't say that was the problem, but every little bit helps 🙂

kimberly

In article <[email hidden]>,

Bob Gottlieb said:

Has anyone every tried this, and then grilled the chops? Let me know.. I
would appreciate it.

Bob

It's sounds like a miserable idea and I can't see it. You're going to
coat a slab of meat with bread shards and then cook over an open flame?
Burned bread shards. Can't see any other way of it.
I think YOU should try it and let US know. "-)

--
-Barb
<http://jamlady.eboard.com> Updated 5/8/06, Festival of Nations.
"If it's not worth doing to excess, it's not worth doing at all."