Bread crumbs won't stick to pork chops

eric_92037

16 years ago

Hi,

I read that when frying pork chops, you use corn starch to make the bread crumbs stick to the chops. Are you supposed to coat the chops with the corn starch first and then the crumbs or do you add the corn starch to the bread crumbs and then coat the chops?

Sort by:Oldest

Comments (12)

lindac
16 years ago
Forget the cornstarch....just dip the chop into beaten egg and then into the crumbs....they'll stick. Or even just pat the crumbs onto the chop without anything underneath...
Linda C
nancylouise5me
16 years ago
Linda is right you need moisture to make the crumbs adhere well. I've tried both the dry method and damp. Damp is better at making crumbs stick. So be it beaten egg, mayo, yogurt or bbq sauce, dip the chops first. NancyLouise
Related Discussions
How to cook a pork chop
Q
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 Â yum!
...See More
Pork chops
Q
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 More
Fried Pork Chops - lots of em
Q
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 More
sticking Panko bread crumbs to chicken
Q
Comments (10)
I have a theory about this kind of breading. You know the instructions on every can of paint re "clean dry surface", right? Well, dredging in flour and shaking it off takes care of that. Then, the egg wash is the paint. Prior to the Renaissance, artists used egg tempera, not oil paints. A few still do. Lastly, you know what happens when the environment is not dust free and stuff falls on your wet paint. In this case the "stuff" is panko or other crumbs. Jim
...See More
booberry85
16 years ago
I had breaded pork chops last night. I usually use an egg to dip them in before the bread crumbs but I was out of eggs. I spread mayo on them and them dipped them in bread crumbs. Worked like a charm.
acorn
16 years ago
I use mayo to hold breading on anything fried or baked I call it one of my "white trash" tricks.LOL
dragonfly717
16 years ago
I sometimes dip egg, then flour, then egg, then breadcrumbs. I have done just egg and breadcrumbs, but have the "crust" separate from the pork. My mom uses ranch dressing these days! She loves it.
eric_92037
Original Author
16 years ago
Great - thanks everyone
lindac
16 years ago
Mustard is also a good crumb holder.
Linda c
Terri_PacNW
16 years ago
buttermilk is one of my favorites, with a few dashes of Hot Sauce...
kayskats
16 years ago
whether you use an undercoat or not, let the chops and their breading rest for a few minutes or a half hour in the fridge after breading and then plop in the heated pan.
this also works for slices of green tomato dusted with salt, pepper and corn meal.
hawk307
16 years ago
Eric: The egg dip and crumbs is good.
Sometimes I use flour first, then egg dip and the crumbs.

You can use the cornstarch first then egg and into the crumbs.
Pat them good while in the crumbs. I use the Italian Seasoned Bread crumbs and add some Parmesan Cheese,
Garlic powder, Onion Powder and an Italian pinch of Pwd. Cloves.

Try different ways and pick the one you like the best.

Lou
kframe19
16 years ago
Dry your porkchops with a paper towel if they're wet.

Dredge in seasoned flour or corn starch. You want a VERY thin layer, so remove as much of the dredge as you can.

Next dip in an egg-milk mixture. I like buttermilk.

Then roll in your breading mixture.

Move to a rack and let it dry for a few minutes, then, if you REALLY want a great treat, redip in the egg and the bread crumbs again.

Then fry.

You need that cornstarch or flour layer in there as a base coat. If you skip that step the breading might well come off in the pan.
woodie
16 years ago
These are REALLY good (thanks Pat!).

PAT T'S IDIOT PORK CHOPS

2 sticks butter, melted
2 eggs, beaten
Italian bread crumbs
6 pork chops

Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350Â° F. for 40 minutes to 1 hour depending on the size of the chops.

Bread crumbs won't stick to pork chops

Comments (12)

lindac

nancylouise5me

Related Discussions

booberry85

acorn

dragonfly717

eric_92037
Original Author

lindac

Terri_PacNW

kayskats

hawk307

kframe19

woodie

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Bread crumbs won't stick to pork chops

Comments (12)

Related Discussions

eric_92037Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

eric_92037
Original Author