Post by Deleted on Oct 29, 2020 13:22:42 GMT -5
I`m off work today, and with all the rain in the area, am hunkered down at home. I`m going to make my beautiful bride breaded fried bone-in pork chops, and one conundrum for me has always been keeping the breading on the meat. I`ve researched and have tried different processed with varying degree of success. The best luck I`d had, has involved dusting the meat in seasoned flour, then going through an egg-milk wash, then back into flour. Today, because I have the time, I`m going all out in my efforts to keep the breading on the chops.
I first seasoned the chops liberally with pepper, then lightly with salt, then soaking in milk for approximately 30 minutes. When they`re done soaking, I`ll remove them from the milk and dust them in flour seasoned with pepper, salt, and parmesan cheese, then put them on a tray and cover with saran wrap and put in the fridge to chill for an hour. After an hour, I`ll remove them from the fridge and put them through an egg wash, into breadcrumbs, then gently lay into the skillet in hot/shimmering cooking oil. One thing I have learned is that, once cooking, it's important to not try to turn the meat over too soon. The meat, when cooked long enough will release from the surface of the skillet, and trying to turn it before it`s ready will absolutely separate the breading from the meat.
I`m also going to try to make milk gravy, and I`m not very good at all at this. Any helps/tips?
I`ll try to get before and after pictures and get them posted.
If anyone else has a surefire method of making the breading stay on the meat, please share!
I first seasoned the chops liberally with pepper, then lightly with salt, then soaking in milk for approximately 30 minutes. When they`re done soaking, I`ll remove them from the milk and dust them in flour seasoned with pepper, salt, and parmesan cheese, then put them on a tray and cover with saran wrap and put in the fridge to chill for an hour. After an hour, I`ll remove them from the fridge and put them through an egg wash, into breadcrumbs, then gently lay into the skillet in hot/shimmering cooking oil. One thing I have learned is that, once cooking, it's important to not try to turn the meat over too soon. The meat, when cooked long enough will release from the surface of the skillet, and trying to turn it before it`s ready will absolutely separate the breading from the meat.
I`m also going to try to make milk gravy, and I`m not very good at all at this. Any helps/tips?
I`ll try to get before and after pictures and get them posted.
If anyone else has a surefire method of making the breading stay on the meat, please share!
