Breading always falls off my pork chops!
18 years ago
Featured Answer
Sort by:Oldest
Comments (14)
18 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 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 More
18 years ago- 18 years ago
- 18 years ago
- 17 years ago
- 17 years ago
- 17 years ago
- 17 years ago
- 17 years ago
- 9 years ago
9 years ago
8 years ago- 8 years ago
Related Stories
ACCESSORIESTo Chop or Not to Chop?
Karate-chopped pillows pop up in design photos all the time — to the delight of some, the dismay of others. Here's why
Full Story
FALL AND THANKSGIVINGSimple Pleasures: Celebrate Fall With These Special Traditions
Enjoy a meaningful autumn with seasonal ideas for decorating, cooking and entertaining
Full Story
GREEN BUILDINGOff the Grid: Ready to Pull the Plug on City Power?
What to consider if you want to stop relying on public utilities — or just have a more energy-efficient home
Full Story
KITCHEN DESIGNHave Your Open Kitchen and Close It Off Too
Get the best of both worlds with a kitchen that can hide or be in plain sight, thanks to doors, curtains and savvy design
Full Story
LIFESlow Living 101: Tips for Turning Off the Chaos
It may feel as though you're too busy to slow down and enjoy life. But even little changes can have a big effect
Full Story
MOST POPULARHouzz Tour: Going Off the Grid in 140 Square Feet
WIth $40,000 and a vision of living more simply, a California designer builds her ‘forever’ home — a tiny house on wheels
Full Story
HOLIDAYSYour Easiest Fall Decorating Ever
Create a nearly effortless tabletop with the naturally beautiful colors and shapes of fall
Full Story
GARDENING GUIDES8 Plants for a Deliciously Fragrant Fall Garden
Scent the autumn air with the perfume of caramel corn, honey and spices by adding these intoxicating plants to your landscape
Full Story
GARDENING GUIDESFall Is Calling: What to Do in Your October Garden
Get a jump on winter prep or just sit back and watch the leaves fall. The beauty of an autumn garden is in all the choices you have
Full Story
FALL GARDENING5 Ways to Put Fall Leaves to Work in Your Garden
Improve your soil and yard the organic way with a valuable garden booster that grows on trees
Full Story
lindac