Table of Contents

David Chang’s Panko-Breaded Pork Chops with Masa Cakes and Redeye

The first time I had anything resembling this dish was in a tiny, unassuming diner off a back road in South Carolina. I ordered pork chops and eggs, expecting a simple, comforting meal. What arrived was a revelation – crispy, golden pork alongside perfectly poached eggs, with a savory gravy that had a subtle, intriguing bitterness. The combination of textures and flavors was unexpected and utterly addictive, and it remains one of those culinary memories that I cherish. David Chang’s take on this Southern classic elevates it even further, adding a touch of Asian flair with the panko crust and redeye gravy.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2-4
Yield: 2 chops
Dietary Type: Not Gluten-Free

Ingredients

9 eggs
½ cup flour
2 boneless pork chops (about 6 ounces each, pounded if necessary to ½-inch thick)
Salt and pepper
Peanut oil or neutral oil
2 cups panko breadcrumbs (Japanese breadcrumbs, or other coarse breadcrumbs)
1 teaspoon white vinegar (or cider)
1 tablespoon instant coffee granules
1 tablespoon sherry wine vinegar
1 teaspoon soy sauce
2 cups masa corn flour
¼ cup plus 2 tablespoons water
2 tablespoons lard (room temp)
2 tablespoons salt
2 tablespoons sugar
2 tablespoons vegetable oil (grapeseed, or other neutral oil)
2 scallions (trimmed and chopped)

Equipment Needed

Large, deep nonstick skillet
Shallow bowl
Slotted spoon
Small nonreactive bowl
Immersion blender (or regular blender)
Medium-sized bowl
Griddle or pan

Instructions

Prepare the Egg Batter: In a medium bowl, use a fork or whisk to thoroughly combine 3 eggs and the flour. Ensure there are no lumps and the batter is smooth.
Season the Pork: Sprinkle both sides of the pork chops liberally with salt and pepper.
Heat the Oil: Pour at least 2 inches of peanut oil (or your preferred neutral oil) into a large, deep nonstick skillet. Place the skillet over medium-high heat. The oil is ready when a pinch of flour sizzles immediately upon contact.
Bread the Pork: Dip each pork chop completely into the egg batter, ensuring it’s fully coated. Then, transfer the chop to a plate of panko breadcrumbs, pressing firmly to ensure the breadcrumbs adhere well to all surfaces. The more breading that sticks, the crispier the final result.
Fry the Pork Chops: Carefully place the breaded pork chops into the hot oil. Be sure not to overcrowd the pan; cook in batches if necessary to maintain the oil’s temperature. Overcrowding lowers the temperature and can result in soggy chops.
Cook to Golden Brown Perfection: Adjust the heat as needed so the pork cooks quickly without burning the breading. Cook each chop for approximately 3 to 4 minutes per side, until the first side is a deep golden brown. Turn the chops carefully with tongs and cook the second side for an equal amount of time, until golden brown and cooked through.
Keep Warm (Optional): As the pork chops finish cooking, transfer them to a paper towel-lined plate to drain excess oil. If you’re cooking in batches, you can keep the cooked chops warm in a low oven (around 200°F/93°C) until all the chops are finished.
Poach the Eggs: While the pork is cooking, bring about an inch of water to a boil in a deep, large skillet. Add 1 teaspoon of salt and the white vinegar to the water. Lower the heat to a gentle simmer (barely bubbling).
Poach the Remaining Eggs: One at a time, crack the remaining 6 eggs into a shallow bowl and gently slip them into the simmering water.
Cook to Desired Doneness: Cover the skillet or gently spoon the hot water over the tops of the eggs. Cook for 2 to 3 minutes, or until the whites are barely set and the yolks have begun to film over but are still runny. The cooking time depends on your preference for yolk consistency.
Remove and Set Aside: Carefully remove the poached eggs from the water using a slotted spoon and set them aside on a plate lined with paper towels to drain.
Prepare the Redeye Gravy: In a small nonreactive bowl, combine 2 of the barely poached eggs, instant coffee granules, sherry wine vinegar, and soy sauce.
Blend the Gravy: Use an immersion blender to beat the ingredients until smooth, about 2 minutes. Alternatively, you can use a regular blender, being careful to vent the lid to prevent pressure buildup from the hot ingredients.
Make the Masa Cakes: In a medium-sized bowl, combine the masa corn flour, water, lard, salt, and sugar. Mix by hand until the mixture is smooth and well combined.
Form the Cakes: Divide the masa dough into golf ball-sized spheres. Press each sphere into a ¼-inch thick disc.
Cook the Masa Cakes: Grease a griddle or pan with a teaspoon of vegetable oil. When the oil shimmers, add the masa cakes. Cook in batches, ensuring not to overcrowd the pan.
Cook to Golden Brown: Cook the masa cakes for about 3 minutes per side, or until they are light golden brown.
Assemble the Dish: Slice the pork chops and divide them among 2-4 plates. Divide the masa cakes and poached eggs among the plates.
Garnish and Serve: Garnish each plate with chopped scallions and serve immediately with the redeye gravy.

Expert Tips & Tricks

Pounding the Pork: Pounding the pork chops to an even ½-inch thickness ensures they cook quickly and evenly. Use a meat mallet or rolling pin. Place the chops between sheets of plastic wrap to prevent tearing.
Breadcrumb Adhesion: For maximum breadcrumb adhesion, pat the pork chops dry with paper towels before dipping them in the egg batter. This helps the batter stick better.
Oil Temperature is Key: Maintaining the correct oil temperature is crucial for crispy, non-greasy pork chops. If the oil is too hot, the breadcrumbs will burn before the pork is cooked through. If it’s too cold, the chops will absorb too much oil. Use a thermometer if necessary to monitor the temperature, aiming for around 350°F (175°C).
Perfect Poached Eggs: For perfectly poached eggs, use the freshest eggs possible. The vinegar in the water helps the egg whites coagulate quickly. Create a gentle whirlpool in the water before adding the eggs to help them form a nice shape.
Make-Ahead Gravy: The redeye gravy can be made ahead of time and stored in the refrigerator for up to 2 days. Bring it to room temperature before serving.

Serving & Storage Suggestions

Serve the dish immediately after assembling to enjoy the crispy pork chops, runny poached eggs, and warm masa cakes.

Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to maintain their crispness. Leftover masa cakes can also be stored in the refrigerator and reheated on a griddle or in a microwave.

The poached eggs are best enjoyed fresh, but if you must store them, place them in a container of cold water in the refrigerator for up to 24 hours. Gently reheat them in warm water before serving. The redeye gravy can be stored separately in the refrigerator for up to 2 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	930 kcal	47%
Total Fat	35.5 g	55%
Saturated Fat	10.2 g	51%
Cholesterol	486.6 mg	162%
Sodium	4176.7 mg	174%
Carbohydrate	102.4 g	34%
Dietary Fiber	6.7 g	27%
Sugars	11.2 g	45%
Protein	48.6 g	97%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the panko breadcrumbs are also gluten-free, or use crushed gluten-free crackers.
Vegetarian: Substitute the pork chops with thick slices of halloumi cheese or firm tofu. Bread and fry as directed in the recipe.
Spicy Redeye Gravy: Add a pinch of red pepper flakes or a dash of hot sauce to the redeye gravy for a spicy kick.
Masa Cake Variations: Add chopped herbs, such as cilantro or chives, to the masa dough for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular breadcrumbs instead of panko?
A: While you can use regular breadcrumbs, panko breadcrumbs provide a much lighter and crispier texture. If using regular breadcrumbs, make sure they are coarsely ground.

Q: Can I make the masa cakes ahead of time?
A: Yes, you can make the masa dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before forming the cakes.

Q: How do I prevent the poached eggs from sticking to the bottom of the pan?
A: Use a nonstick skillet and ensure the water is gently simmering, not boiling vigorously. The vinegar in the water also helps the egg whites coagulate quickly.

Q: What if I don’t have lard for the masa cakes?
A: You can substitute the lard with vegetable shortening or melted butter. The lard adds a unique flavor, but the substitutions will work fine.

Q: Can I freeze the pork chops after they are cooked?
A: While you can freeze the cooked pork chops, they may lose some of their crispness upon thawing. Wrap them tightly in plastic wrap and then aluminum foil before freezing. Reheat in the oven for best results.

Final Thoughts

This panko-breaded pork chop dish with masa cakes and redeye gravy is a delightful fusion of flavors and textures that is sure to impress. Don’t be intimidated by the multiple components – each step is relatively straightforward, and the final result is well worth the effort. I encourage you to give it a try, experiment with the variations, and share your feedback. This dish pairs beautifully with a crisp salad or a side of roasted vegetables. Enjoy!

David Chang’s Panko-Breaded Pork Chops W/ Masa Cakes and Redeye Recipe