Broiled with Panko for fish or pork chops is the way to go. Broiled: In a plate w/flour coat fish/chop lightly, dip in a pie pan that has one egg stirred up w/1tbs of milk, lift out and let let egg wash drip well from filet/chop, coat meat in another pie pan with seasoned Panko (garlic salt or powder,salt, black pepper, cayenne or red pepper flakes, Thyme, or any other preferred spices) then place on on a wire rack in a baking pan, sprayed w/cooking spray. Turn on broiler. Drizzle melted butter over fish/chops place on top rack in oven. At the halfway point take pan out of oven turn fish/chops and drizzle with melted butter and return to oven. Fish takes 2-3 minutes per side (according to thickness), chops take 4-5 minutes per side. Look for when Panko crumbs just start to toast, some crumbs will be darkened, then they are ready to flip or remove from oven if they've already been turned. I place the left over Panko and flour in one gallon Zip-Loc bags, then keep them in the freezer for use when I broil again. It really saves on a lot of waste. Quick, moist, and delicious. Since I first started 90% of my fish/chops are broiled or baked not fried. Enjoy!