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Pork Fingers with Pineapple Dipping Sauce

I used to make these pork fingers years ago with crushed saltine cracker crust, but I have evolved the recipe to use panko and Italian breadcrumbs.  This is a wonderful party food and it is also great for dinner with white gravy instead of the dipping sauce.

8 boneless pork chops (1/2 thick), each cut into three strips
2 eggs, beaten
¾ cup milk or buttermilk
1 cup all-purpose flour
1 cup Panko bread crumbs
1 cup Italian bread crumbs
1 tablespoon garlic powder
½ teaspoon seasoned salt
1 teaspoon smoky paprika
½ teaspoon pepper
Additional garlic powder, seasoned salt, and pepper for seasoning meat

Preheat oven to 375 degrees.  Use a baking pan large enough that a baking rack or cookie rack will sit inside.  Line baking sheet with foil or parchment paper.  Place rack on top and spray rack with cooking spray.  Mix beaten eggs with milk (you can also add some hot sauce to the milk to give them a little kick).  You will need 3 plates—one for seasoning meat, one for flour, and one for breadcrumbs.  Make a row of stations in this order: meat plate, eggs and milk bowl, flour, breadcrumbs.  In the flour plate, mix together flour with the measured garlic powder, paprika, seasoned salt and pepper.  In the breadcrumb plate mix the Panko and Italian breadcrumbs.  I love garlic so I always add a dash more garlic powder to the crumbs.  Using the meat plate, season both sides of the pork fingers with seasoned salt, pepper, and garlic powder.  Then dip each strip in the flour to coat, then into the egg-milk mixture, and then finally in the breadcrumbs.  Place on the baking rack.  Bake for 15 minutes, remove from oven and turn and bake 10-12 more minutes. 

Sauce

¾ cup pineapple preserves
2 tablespoons of fresh lime juice
2 tablespoons Worcestershire sauce (or soy sauce)
2 tablespoons of Dijon mustard
2 tablespoons of honey
If you want to put a little kick in it, finely diced a small jalapeno and toss in!


Wisk all ingredients together.  Great with these pork fingers or coconut shrimp.

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