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Just so you know. You probably don't like pork chops bc they are dry right ? Pork is safe to eat at 145 degrees F. Invest in a good instant read meat thermometer and you'll be amazed at how good white pork meat can be. Apparently 80% of people don't own a meat thermometer and that's disturbing/disgusting.
Try the 'velveting' method. Then coat and fry them. One of my favorite pork dishes is pepper salted pork and usually made with thin sliced pork shoulder. But it may work for thinslices chops. There's a bunch of recipes on line and it's delicious.
A pack of boneless thin cut pork 2 eggs plus 1 Tablespoon of water 2 cups of Italian bread crumbs Olive oil (at least a cup) 2 lemons cut up Crack the eggs into a bowl and add the water. Mix well. Pour the Italian bread crumps onto a plate Pour oil in the frying pan and heat on low heat Coat pork chops in egg
This will result in juicy and tender pork chops. Use proper cooking methods: Grilling, pan-searing, or baking are great methods for cooking pork chops. They allow for high heat to quickly cook the chops, sealing in the juices. Avoid using excessively high heat, as it can cause the chops to dry out. Rest before serving: Allow the pork chops to ...
Brine them. Brining adds moisture and flavor. And always use a thermometer to cook to temp. Pork chops, especially thin ones, are temperamental. They go from tender to leather in minutes. Brining gives a little cushion but it'll still overcook if you let it.
My mother also made bad pork chops -- her version were thin chops in a casserole dish with a can of cream of mushroom soup in a 375 oven for an hour or two served over plain white rice. Meat tough because it was terribly overcooked, and was not a favorite.
Pork chops start out tender. Your cooking is making them tough. If you want southern style smothered pork chops, do this: Pound pork loin chop to desired thickness. Salt. Light flour covering. Put in fridge overnight uncovered. Next day Cast iron with a bit of vegetable oil. Medium high. Let that shit get nice and hot.
Pork chops are usually too thin for a thermometer. remove from pan, put onto a plate pre-warmed in the oven, and cover loosely with foil for at least 5 mins. longer for thick cut chops. Use the time to deglaze the pan and make a simple sauce.
Method 2 – Grilled pork chop. Heat the grill at 400°F. Season all of the sides of pork chop, and let it rest for 30 minutes After seasoning, use foil to wrap the pork chop. Toss the pork chop directly in the grill. Grill both side with foil for 5 minutes. Take the pork out of the foil, grill both sides for 5 minutes.
I don't bother brining pork chops, but I usually season each side with S&P, sage and thyme. Then dust with seasoned flour, egg wash, and into some bread crumbs (or panko preferably) mixed with Parmesan cheese and seasoning. I'll fry on medhigh to get some color then throw em into a 350 oven (cast iron pan) for ten minutes.