Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / David Chang's Panko-Breaded Pork Chops W/ Masa Cakes and Redeye Recipe
    Lost? Site Map

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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    College Girl's Note:

    From Mark Bittman's PBS show, "The Best Recipes In The World". Fusion food YUM! Anyway, this is a fancy, fun, very man-friendly dish. It's a little different but hey, for the adventurous it's awesome. Here's what Bittman had to say: "Who better to spread the gospel of pork than David Chang of New York's Momofuku? He adds pork to almost every one of his vegetarian-unfriendly dishes, because, as he'll tell you, it just makes things taste better. This dish is an enormously successful example of fusion cuisine—essentially, pork katsu with a Southern twist. David's redeye gravy, however, is not made like the kind you'd find in Southern diners. Instead of combining country-ham drippings with hot coffee, he makes what amounts to a mayonnaise spiked with instant granules." Prep and cook time is 45 minutes; enjoyment lasts forever.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 2-4



    Units: US | Metric


    1. 1
      With a fork or whisk, mix together 3 of the eggs and the flour to form a smooth batter.
    2. 2
      Sprinkle the meat with salt and pepper. Put at least 2 inches of oil in a large, deep nonstick skillet over medium-high heat. When the oil is hot—a pinch of flour will sizzle—begin to prepare the pork: dip a piece in the egg batter, then in the breadcrumbs—the more of this coating that adheres, the better. Put the piece of pork in the pan and repeat until done; depending on how many chops you're cooking or how large your skillet is, you may have to cook in batches, since crowding the pan will lower the oil's temperature and make for soggy chops. (Drain cooked pieces on a paper towel, then transfer them to a low oven until you're finished cooking.) Adjust the heat so the meat cooks rapidly but the coating does not burn. Turn each chop as the first side becomes deep golden brown, about 3 to 4 minutes. Cook about the same amount of time on the second side.
    3. 3
      When the pork is almost done, bring about an inch of water to a boil in a deep, large skillet, add one teaspoon of salt and the vinegar, and lower the heat to the point where it barely bubbles. One at a time, break the 6 remaining eggs into a shallow bowl and slip them into the water. At this point, cover the skillet or begin to spoon the water over the tops of the eggs. Cook for 2 or 3 minutes, until the whites are barely set and the yolks have begun to film over. Remove with a slotted spoon and set aside.
    4. 4
      To make the gravy, combine 2 of the barely poached eggs, instant coffee grounds, sherry vinegar, and soy sauce in a small nonreactive bowl. Use an immersion blender to beat the ingredients until smooth, no more than 2 minutes. (You may also use a regular blender.).
    5. 5
      By hand, mix together the masa flour, water, lard, salt, and sugar in a medium-sized bowl just until the mixture is smooth. Form the dough into golf ball-sized spheres, then press each one into a ¼-inch thick disc. Grease your griddle or pan with a teaspoon of oil and, when the oil shimmers, add the masa cakes. Cook, working in batches, until they are light golden brown, about 3 minutes per side.
    6. 6
      Slice the pork and divide it among 4 plates. Divide the masa cakes and poached eggs among the plates, garnish with scallions, and serve with redeye gravy.

    Ratings & Reviews:


    Nutritional Facts for David Chang's Panko-Breaded Pork Chops W/ Masa Cakes and Redeye

    Serving Size: 1 (385 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1860.1
    Calories from Fat 639
    Total Fat 71.1 g
    Saturated Fat 20.3 g
    Cholesterol 973.1 mg
    Sodium 8353.3 mg
    Total Carbohydrate 204.6 g
    Dietary Fiber 13.4 g
    Sugars 22.4 g
    Protein 97.1 g

    The following items or measurements are not included:

    sherry wine vinegar

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes