1-Step 1: Mise en Place Pat 4 thick-cut pork chops dry and trim any excess fat. Season both sides with 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika for added depth.

2-Step 2: Set Up Breading Stations Set up three shallow dishes: one with 1/2 cup all-purpose flour, another with 2 eggs whisked with 4 tablespoons milk, and the third with 1 cup panko bread crumbs mixed with 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. For a refreshing pairing after your meal, try this Brazilian lemonade recipe to cool off.

3-Step 3: Dredge and Coat Dust each pork chop in flour, shaking off excess, then dip in the egg mixture, and press firmly into the panko mixture for even coating. Let them rest for a few minutes to help the breading stick better, leading to a crunchier result.

4-Step 4: Cooking Process Heat olive oil in a large skillet over medium heat and brown the pork chops on both sides until golden. For thicker chops, transfer to a baking sheet lined with parchment paper and bake at 350°F (175°C) for 20 30 minutes until they reach 145°F (63°C) internally.

Always use a meat thermometer for safe results, as mentioned in the tips. This method ensures juicy and crispy Panko Crusted Pork Chops every time, with adjustments for thinner cuts by cooking fully on the stovetop.