Crispy Panko-Breaded Pork Chops with Masa Cakes and Creamy Redeye Gravy
Indulge in the fusion of flavors with this remarkable dish that unites the beloved crunch of panko-breaded pork chops with the earthy richness of masa cakes. Inspired by David Chang of Momofuku and highlighted by culinary expert Mark Bittman, this recipe transforms traditional Southern cooking into an adventurous feast. The main star, the perfectly golden pork chop, is complemented by creamy redeye gravy infused with the boldness of instant coffee and sherry vinegar. Pair it with light and fluffy masa cakes—a unique twist that adds texture and depth. Perfect for a gathering or a cozy dinner, this dish is sure to impress and satisfy any meat lover's cravings. Get ready for a culinary adventure that’s fancy enough for special occasions yet approachable for the home cook!
4
Servings
300
Calories
18
Ingredients
Ingredients
eggs
9 (3 for batter, 6 for poaching)
flour
1/2 cup (for batter)
boneless pork chops
2 (about 6 ounces each) (pounded to 1/2-inch thickness if needed)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
peanut oil
as needed (for frying)
panko breadcrumbs
2 cups (coarse Japanese breadcrumbs)
white vinegar
1 teaspoon (for poaching water)
instant coffee granules
1 tablespoon (for redeye gravy)
sherry wine vinegar
1 tablespoon (for redeye gravy)
soy sauce
1 teaspoon (for redeye gravy)
masa corn flour
2 cups (for masa cakes)
water
1/4 cup plus 2 tablespoons (for masa cakes)
lard
2 tablespoons (room temperature for masa cakes)
salt
2 tablespoons (for masa cakes)
sugar
2 tablespoons (for masa cakes)
vegetable oil
2 tablespoons (for frying masa cakes)
scallions
2 (trimmed and chopped for garnish)
Instructions
1
In a mixing bowl, whisk together 3 of the eggs and flour until you form a smooth batter. Set it aside.
2
Season the pork chops generously with salt and pepper on both sides.
3
Heat at least 2 inches of peanut oil in a large, deep nonstick skillet over medium-high heat. To test if the oil is hot enough, drop a pinch of flour into the oil—if it sizzles, you're ready to fry.
4
Dredge each pork chop in the egg batter, allowing the excess to drip off, then coat them in panko breadcrumbs, ensuring an even and thick layer adheres.
5
Carefully place the breaded chops into the hot oil. Avoid overcrowding; cook in batches if necessary. Fry for about 3-4 minutes on one side or until golden brown, then flip and cook the other side for an additional 3-4 minutes. Once cooked, transfer the chops to a paper towel-lined plate to drain and keep warm in a low oven.
6
Meanwhile, in another deep skillet, bring about an inch of water to a gentle boil. Add 1 teaspoon of salt and vinegar. Lower the heat to maintain a gentle simmer.
7
Break the remaining 6 eggs, one at a time, into a shallow bowl before gently slipping them into the simmering water. Ideally, cover the skillet or use a spoons to baste the tops of the eggs. Cook for 2-3 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside.
8
For the redeye gravy, blend together 2 of the poached eggs, instant coffee granules, sherry vinegar, and soy sauce in a nonreactive bowl using an immersion blender until smooth and creamy.
9
In a separate bowl, combine masa flour, 1/4 cup water, lard, salt, and sugar. Mix until the dough is smooth. Shape the mixture into golf ball-sized spheres and flatten into 1/4-inch thick discs.
10
In a pan or griddle, heat 1 teaspoon of vegetable oil over medium heat. When shimmering, add the masa cakes and cook until light golden brown, about 3 minutes per side.
11
To serve, plate the sliced pork chops alongside the masa cakes. Top with poached eggs, drizzle with redeye gravy, and garnish with chopped scallions. Enjoy this delightful fusion feast!
Nutrition Information
17g
Fat
17.5g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is boneless pork chops, pounded to 1/2-inch thickness.
What type of breading is used for the pork chops?
The pork chops are coated in panko breadcrumbs, which are coarse Japanese breadcrumbs.
How are the pork chops prepared before breading?
They are seasoned generously with salt and pepper and then dredged in an egg and flour batter.
What kind of oil is recommended for frying the pork?
Peanut oil is used for frying the pork chops.
How long should the pork chops be fried?
Fry the chops for about 3-4 minutes per side or until they are golden brown.
How can I tell if the oil is hot enough for frying?
Drop a pinch of flour into the oil; if it sizzles, it is ready.
What is the side dish for this recipe?
The dish is served with light and fluffy masa cakes.
What are the ingredients for the masa cakes?
The masa cakes consist of masa corn flour, water, lard, salt, sugar, and vegetable oil for frying.
How thick should the masa cakes be shaped?
They should be flattened into 1/4-inch thick discs.
How long do you cook the masa cakes?
The masa cakes should be cooked for about 3 minutes per side until light golden brown.
What type of gravy is served with the dish?
A creamy redeye gravy is served with the pork chops.
What makes the redeye gravy creamy?
The gravy is made creamy by blending poached eggs with coffee, vinegar, and soy sauce.
What kind of coffee is used in the redeye gravy?
Instant coffee granules are used for the gravy.
What type of vinegar is used in the gravy?
Sherry wine vinegar is used in the redeye gravy.
What is used to garnish the finished dish?
The dish is garnished with trimmed and chopped scallions.
How many eggs are needed for the entire recipe?
A total of 9 eggs are required: 3 for the batter and 6 for poaching.
What should be added to the poaching water for the eggs?
Add 1 teaspoon of salt and 1 teaspoon of white vinegar to the poaching water.
How long should the eggs be poached?
Poach them for 2-3 minutes until the whites are set but the yolks remain runny.
Who are the culinary inspirations for this dish?
The recipe is inspired by David Chang of Momofuku and culinary expert Mark Bittman.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
There are 300 calories per serving.
What is the fat content per serving?
The fat content is 17 grams per serving.
How many carbohydrates are in each serving?
There are 17.5 grams of carbohydrates per serving.
How much protein is in each serving?
Each serving contains 14 grams of protein.
How should the pork chops be kept warm while finishing the rest of the meal?
Place them on a paper towel-lined plate in a low oven.
What tool is used to make the redeye gravy smooth?
An immersion blender is used to blend the gravy ingredients until smooth.
What is the consistency of the masa cake dough?
The dough should be mixed until it is smooth.
How large should the masa dough pieces be before flattening?
They should be shaped into golf ball-sized spheres.
Does the recipe include soy sauce?
Yes, 1 teaspoon of soy sauce is used in the redeye gravy.
What temperature should the lard be for the masa cakes?
The lard should be at room temperature.