Breading always falls off my pork chops!
18 years ago
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18 years agoRelated Discussions
Frying pork chops.
Comments (14)RE: Frying pork chops. clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Wed, Feb 6, 08 at 18:51 Depending on the thickness of the chops...they can be done in mere minutes. I'd bet you are over cooking. I cook pork chops two ways the most. 1) season with my favorite seasoning salt and let sit to nearly room temp.(meanwhile preheating oven to 400F) Add EVOO to hot frying pan. Sear side 1 until it's got a nice crust...2-3 minutes. Flip over and pop into the oven. Let cook about 5-6 minutes more or to desired doneness. (will also depend on the thickness.) I do this with center cut boneless loin or center cut bone in. (I don't like blade(sirloin) chops much myself.)~going for a hue of pink in the center. 2) Dip chops in seasoned flour. ~flour, garlic powder, paprika, salt, and pepper or whatever you like.~again let chops come to room temp or close to it. Again hot pan, EVOO. Fry until a crust forms. Flip over and continue until the crust is formed. Pour in some chicken broth to about half way up. Cover and let simmer on low about 20 minutes. Take chops out, set aside. Carefully mix in flour to avoid lumps. Thin with milk or more broth. Put chops back in cover and let simmer until you are ready to serve..sometimes for me this another hour. (This will not be over cooked because of simmering in the broth and then the "gravy". This is a method that I have never heard of. It really sounds unique and in the right direction for some great chops! It doesn't answer my question but it is something I am DEFINITELY going to give a go, thank you! To everyone else I understand not to overcook the chops as they will become hard! I also realize that a lot of people like those center cut chops and have a lot of ways to cook them, but I just don't care for them. However my love of pork chops is in the "end/blade chops" not the center cut chops! I realize that most ladies like the C cut because of the lower calorie content and I can understand that, but I don't have a problem in that area. It's the technique with the super crust and tender interior that I need to learn. I had a great instructor, but at the time I just didn't pay attention!...See MoreFried Pork Chops - lots of em
Comments (15)Thanks for all the suggestions. I'm going to use 2 large electric skillets and try to fry them all at one time. I usually just dip them into egg and then into seasoned flour but I found a recipe online yesterday that sounds good: Panko-Crusted Thin-Cut Pork Chops 2 lbs. center-cut, thin-cut pork chops 2 jumbo eggs 1/4 cup buttermilk 1 Tbls. garlic powder 1 tsp. kosher salt 1/4 tsp. white pepper 1 Tbls. dried parsley 2 cups panko breadcrumbs pure olive oil kosher salt for sprinkling Whisk the eggs and buttermilk together to combine Add the garlic powder, kosher salt, white pepper, and parsley flakes to the egg mixture Coat the chops with the egg mixture Put the panko in a gallon-size zip-top bag.Take one pork chop out of the egg and drop it into the bag with the panko. Seal the bag and shake it up until the pork chop is well coated with breadcrumbs. Repeat the breading process with the rest of the chops. Shallow fry the pork chops Set a large frying pan on the stove. Fill it with about a quarter-of-an-inch of olive oil. Set the heat to high. After a minute or two, check the oil to see if itÂs hot enough. Dip one end of a pork chop into the oil. If bubbles immediately start to form around it, the oil is hot enough. Fry them for 2-3 minutes on this side. Flip chops and fry them for 2-3 minutes on the other side, until the bottoms are equally browned and crispy. When the bottoms of the pork chops are brown and crusty like the tops, transfer them to a plate. Sprinkle with a little kosher salt now if you like. Here is a link to the site I found this recipe on - it includes pictures. Here is a link that might be useful: Panko-Crusted Thin-Cut Pork Chops...See MorePork Chops
Comments (19)I agree with those who sear and finish pork chops in the oven. To minimize splattering in the skillet and oven, I put olive oil directly on the pork chops and then add salt and pepper and a sprinkle of adobo. I sear them on both sides and finish in the oven at 400 degrees for up to 10 minutes, depending on the thickness of the pork chops. It's best to use a thermometer. Sometimes I make a sauce in the skillet by letting balsamic vinegar, chicken stock and the juices that come off the resting pork chops reduce until the mixture thickens, and then add a tablespoon of butter. This delicous recipe came from the Washington Post several years ago and is a treat for those who love black pepper. It was supposedly a specialty of the Willard Hotel. I give the onions a two or three minute head start on the apples. Pork with Peppered Apples & Onion 4 thick, boneless pork chops Salt and freshly ground black pepper 2 tablespoons olive or canola oil 1 onion, thinly sliced ü teaspoon minced garlic ý cup Port (or medium dry sherry) 2 cups chick stock or broth 2 tablespoon unsalted butter (salted okay) Apples and Onion Mixure: 2 tablespoons salted butter 1 onion, halved and thinly sliced 2 tart (Granny Smith) apples, peeled, cored and thinly sliced 1 ý teaspoons coarsely ground black pepper 2 tablespoons cider vinegar Season the pork and cook by preferred method. Set pork aside. Add garlic and cook for 1 minute. Stir in Port or sherry, scraping up any browned particles. Bring to a simmer and cook for 2 to 3 minutes until the Port or sherry is reduced by about half. Add the stock or broth, raise the heat and bring to a boil. Cook until reduced by half, about 7 to 8 minutes. Remove from the heat, stir in the unsalted butter. Strain the sauce, discarding the onion and garlic and keep warm. For the apples and onions: In a sauté pan, heat the salted butter over medium heat until a light nutty brown. Add the onion, apple and pepper and sauté for 2 to 3 minutes, until the apples are lightly browned. Add the vinegar, scraping up any browned particles. Cook for 1 minute. Arrange the medallions on four dinner plates, spoon the sauce around them. Spoon the apples-onion mixture over the pork and serve. 590 calories per serving....See MoreHow do You Make Moist Pork Chops?
Comments (15)Oops, I am sorry. The grandsons came down for the day, and I forgot to come back with Joy of Cooking's directions. Here is their explanation: ...American pork is not the same meat it used to be-- it is both tenderer and leaner... Without the fat of yesteryear, which basted the meat and kept it moist as it cooked, pork can easily dry out...(T)he trichinosis organism is destroyed at 137 degrees F--well below recommended internal cooking temperatures [of yesteryear]. Sauteed Pork Chops 4 pork chops, 1-inch thick, patted dry Season with salt, and pepper to taste. Heat in a large skillet over high heat: 1 1/2 tsps unsalted butter 1 1/2 tsps olive or vegetable oil Brown for 1 minute, turn and brown 1 minute more. Reduce the heat to low, cover the pan, and cook the chops for 5 minutes, 4 minutes if boneless. Turn the chops over, cover the pan again and cook for 5 minutes more, 4 if boneless. They will be well browned on the outside and slightly pink in the center. Remove to a warmed platter or plates. Increase the heat to high and boil down the pan juices. If desired, make a pan sauce or reheat a prepared sauce....See More
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