Breading always falls off my pork chops!

18 years ago

I make beautiful breaded pork chops that melt in your mouth thanks to my convection oven.

But... I often have a hard time getting the breaded to stay stuck onto the meat. It either comes off in the pan that I am browning them in (I use plenty of oil!) or when you are cutting the meat while eating.

Right now I am using an egg wash (white and yellow) then bread crumbs. I have tried dredging in flour first and it did not seem to make a difference.

Any suggestions?

Featured Answer

lindac

18 years ago

To keep breading on, flour first, then eggs then crumbs....and let the meat sit on a rack to dry a bit before frying.
Linda C

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Comments (14)

rob333 (zone 7b)
18 years ago
Linda is 100% right on. Until I did that, breading always fell off. Must be the resting thing.
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If you insist on cooking pork chops until 160F internal, it is hard to avoid a dry, tough, bland meat. Brining can help, a little. Tricks like cutting a cavity inside the chop and filling it with fat (butter, etc) also helps. Breading the outside won't make the inside less dry, although the flavor of the breading may distract you. My approach is basically: - Brine if I have time - Don't over trim the chop, leave as much fat on as you can. Leave the bone in. - Pat the chop dry with paper towels. Dust it lightly with flour or corn starch if you want it even drier. - Rub the exterior with whatever you find tasty, at minimum salt and pepper - Oil the exterior of the chop - Get your pan as hot as you can. Don't use a non-stick pan or a thin steel or aluminum pan. Use a thick, heavy pan, preferably cast iron. Put it on high flame and walk away for at least 5 minutes. The pan should be smoking, almost scary hot. - Turn the hood fan to high or open the windows. - Drop a big pat of butter on the pan, it should melt and start to smoke and burn almost instantly if the pan is hot enough. - Place the oiled chop on the pool of browning butter. There should be sizzling and spitting. Don't flip, move, pat, or touch the chop. Yes, the chop may be stuck to the pan, ignore that, the sticking will break when the bottom of the chop is crusted enough. - After 2 minutes, remove the chop. The bottom should be brown and starting to get crusty. (These times are a starting point. Depending on your stove, you'll learn if 3 or 1.5 minutes works better than 2.) - Let the pan heat back up for a couple of minutes. Repeat with another big pat of butter and the other side of the chop. - After 1 minute, start measuring the internal temp. At 135F, pull the chop off the pan, to a plate to rest for 5 minutes. The temperature should coast up to the USDA-recommended 145F, or close enough. I cook my chops to 140F or so. I like it still a bit pink, and juicy. The point is that the high heat gets the exterior browning fast, before the interior is overcooked. There are combination baking/pan-frying methods too, which seem like too much trouble. You can also use the broiler - pre-heat the broiler on higj with the upper rack as close to the flame as possible, after you place the chop in the smoking hot pan, drop a pat of butter on the upper side, and place the pan under the broiler. This cooks both sides at once and is a big faster. A cable probe thermometer with a remote display helps. I imagine dcarch now sous-vides his chops?
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livvysmom
Original Author
18 years ago
Thanks I'll try it next time!
User
18 years ago
Also very important your meat is dry before you dip in the flour etc....
kframe19
18 years ago
As chase says, the meat has to be dry, as dry as you can get it.

When you flour it, make sure you get as much of the flour off as possible. You don't want a thick layer.
sithole_earthlink_net
18 years ago
Sorry for resurrecting an old thread, but I am glad I found this!

I always thought that the pork chops had to be wet prior to the flour. If the pork chops are dry as can be, how will the flour stick? I must try it dry next time and see for myself.

Is it possible to get he texture similar to fried chicken?
lindac
18 years ago
I don't dry my meat before flouring...
The purpose of the flour is to dry the meat....then egg then crumbs.
But I don't dry the meat...I might pat it with a paper towel if it's been in a marinade...but I don't dry if it's just come out of a package.
It's not important that the flour stick, but just provide a base so it won't allow the egg not to slide off.
Linda C
caliloo
17 years ago
I am going to give this a try tonight. I usually don't bread pork chops, but this thread stuck in my head from months ago and it sounded pretty good.....

Thanks for the inspiration!

A
hawk307
17 years ago
I use flour first also.

Try 2 different ways :
Right in the flour or
Pat it dry with a paper towel a little.

Also try a thicker Egg Wash ( less milk )

I put a tablespoon of flour in the crumbs, besides
all kinds of Spices,
Parmesan Cheese , Garlic powder , Onion powder, salt , Pepper and with Pork an Italian pinch of Powdered Cloves

Sometimes I add crushed Corn Flakes or Rice Krispies, for a Crunchy Crust.
Lou
Save me one !!!
Marigene
17 years ago
If I think of it and have time, I flour the meat, then put it on a rack and refrigerate for about an hour before starting to cook. After taking it from the fridge I dip it in the beaten egg and then into the bread crumbs/Panko.
rob333 (zone 7b)
9 years ago
Anyone looking for irony? Or a small giggle? I was trying to remember the trick to keep the breading on pork chops, didn't even put in cooking forum, and found I answered it on this thread. Ah yes, dried off, and rest. I remember now. It's heck getting old ain't it?
Jasdip
9 years ago
I love breaded pork chops. Hubby doesn't care as much, so he gets one pan-fried with lots of spices, and I make mine breaded with lots of spices.
Brian Mc C Aleb
8 years ago
When I fry my Pork Chop I marinade them in my mixture for about 30 minutes then I did them in m y flour and then I fry them and my batter always come off

Can anyone give me any suggestions
lindac92
8 years ago
Your question is answered above....dry the chop with a paper towel, flour well, dip in beaten egg, then in crumbs and put on a rack to rest and "set' for about 30 minutes.

Breading always falls off my pork chops!

lindac

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rob333 (zone 7b)

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Breading always falls off my pork chops!

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