Breading always falls off my pork chops!
livvysmom
15 years ago
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rob333 (zone 7b)
15 years agoRelated Discussions
How to cook a pork chop
Comments (24)Lpink, I think it is because for many non observant jews pork is a factor in not eating kosher. My uncle loves bacon every time he eats out, his wife on the other hand still does not have a taste for pork. My boys and I love it. Weed's Dijon Pork is also a great easy way to cook it. Her recipe calls for pork tenderloin but i have always used boneless chops. -Robin p.s. While I do know that Jessy does not cook pork, sometimes she pops in on the non kosher threads just to say that she won't have any suggestions. LOL Weed's Pork Tenderloin with Creamy Dijon Sauce Serves: 2 Prep time: 15 min Cook time: 15 min 1 lb pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil Sauce: 2 green onions, sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees. Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. ** you can double the sauce ingredients so there is enough to pour over white or brown rice  yum!...See MorePork chops
Comments (8)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?...See MoreBoneless Pork Chops
Comments (12)I just cooked some two days ago. I thinly sliced it and marinated half in sweet & sour bbq sauce and the other half in orange ginger sauce, and then stir fried it and added more sauce to coat. Served with organic short grain brown rice cooked in chicken broth, little soy sauce, shredded carrots, and frozen baby peas added at the last minute. Here's a stuffed pork loin recipe from chef Michael Smith. Apple Stuffed Pork Chops Yield: 4 Feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you donÂt like. Try substituting one ingredient for another. 2 fresh Italian sausages, chopped 2 onions, sliced 2 apples, chopped 1¼ cups of apple cider 1 Tbsp of fennel seeds 4 slices of whole grain bread, toasted and cubed 1 Tbsp of grainy mustard 2 Tbsp of olive oil 4 centre cut pork chops, 1 and one half inch thick Salt and pepper 1. Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until itÂs moistened and absorbed the liquid. 2. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing. 3. Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate. 4. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops....See MoreGardenlad...your smothered pork chop recipe...???s
Comments (2)I haven't made this in years but..... 4 thick pork loin chops...thick! 1 1/2 inches thick 1 cup or so sliced onion ( I just slice up an onion about the size of a baseball) Salt and papper to taste. 2 good sized potatoes peeled and sliced very thin. Quickly brown both sides of the pork chops in an oven proof pan with a lid. Remove the pan from the heat, add 1 cup chicken broth ( or a mix of white wine and water)...scrape up the browned biuts in the bottom of the pan and mix with the water. Top with the sliced onions. salt and pepper very lightly Add the potatoes, more salt and pepper... And top the whole thing with a 1/2 pint of sour cream. Cover and bake at 350 for 45 minutes. I call them L'il Abner Pok Chops. Linda C...See More
livvysmom
15 years agoUser
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15 years agoMarigene
15 years agorob333 (zone 7b)
7 years ago
Jasdip
7 years ago
Brian Mc C Aleb
6 years agolindac92
6 years ago
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