Crispy Pork Chop with Mushroom Miso Gravy

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1 cup all purpose flour

1 large egg

1 cup Japanese bread crumbs

5pcs (3 1/2-to 4-ounces) boneless center-cut pork chops

2 cups Jolly Claro Palm Oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1 onion, chopped fine

1 tablespoon soy sauce

1 can Jolly Cream of Mushroom Soup

1 tablespoon miso paste

2 tablespoons finely chopped fresh parsley leaves




1. Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.

2. Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).

3. Dust porkchops with flour, coat with egg, letting excess drip off, then with bread crumbs, pressing to help adhere.

4. Heat Jolly Claro Palm Oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining tablespoon oil if necessary.

5. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add Jolly Cream of Mushroom Soup, miso paste, and soy sauce and simmer mixture over moderately high heat, stirring, until combined.

6. Stir in parsley and season gravy with salt and pepper.



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