![]() Using tongs, coat with egg white mixture let excess drip off. Dredge 1 pork chop in flour shake off excess. Spray wire rack with vegetable oil spray and set in rimmed baking sheet. Increase oven temperature to 425 degrees. In second shallow dish, whisk egg whites and mustard until combined add remaining 6 tablespoons flour and whisk until almost smooth, with pea-size lumps remaining.Ĥ. (Bread-crumb mixture can be prepared up to 3 days in advance.)ģ. Add Parmesan, parsley, and thyme and stir to combine. (Do not turn off oven.) Let cool to room temperature and transfer to large bowl. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Toss until crumbs are evenly coated with oil. Transfer crumbs to rimmed baking sheet and add oil, shallot, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Meanwhile, pulse bread in food processor until coarsely ground, about 8 pulses (you should have about 3 1/2 cups crumbs). Remove chops from brine and thoroughly pat dry with paper towels.Ģ. Submerge chops in brine, cover, and refrigerate for 30 minutes to 1 hour. Dissolve 3 tablespoons salt in 1 1/2 quarts cold water in large container. Adjust oven rack to middle position and heat oven to 350 degrees. If the pork is enhanced (injected with a salt solution), do not brine in step 1, but season with salt in step 4.Ĥ (6- to 8‑ounce) boneless pork chops, 3/4 to 1 inch thick, trimmedĤ slices hearty white sandwich bread, torn into 1‑inch piecesġ/4 cup plus 6 tablespoons all-purpose flourġ. Adding flour and mustard to the egg whites turned the typically liquid-y wash into a Spackle-like paste that really stuck to the chops and held on to the crumbs.īake on a Rack: Elevating the chops on a baking sheet proved essential this allowed any moisture shed by the chops to drip harmlessly away and permitted heat to circulate around the chops, ensuring that the coated chops browned on all sides. The fat in the yolks can make the crumbs soft, so we got rid of them. (Pan frying does a better job of fusing crumbs to meat.) Our solution was to replace the beaten whole eggs with a batterlike mixture of egg whites, flour, and mustard. The result is a soft crust that has a greater propensity to peel away when baked. ![]() Make a Batter-like Coating: Most recipes dust the chops with flour, dip them in beaten eggs, and then coat with crumbs. ![]() Don’t skip the toasting step if you do, you must choose between a less-than-crunchy coating and overcooked pork. Pretoasting the crumbs ensured that they would still be plenty crunchy by the time the pork was done. Use Fresh Bread Crumbs: We left the dusty, stale-tasting packaged crumbs on the shelf and made our own fresh crumbs from good-quality sandwich bread. The salt in the brine not only helps ensure juicy chops, it also seasons the meat for better flavor. Center-cut chops are quite lean, and left untreated they will be very dry and chewy, even when cooked to medium. Although you may be tempted to skip this step, don’t. What’s the secret to ultracrunchy chops?īrine the Chops: We found that the first step toward juicy, well-seasoned chops is to brine them. Make your own breading and you have different problems: a soggy, patchy crust that won’t stick to the meat. But use a packaged supermarket breading and you get a thin, sandy crust. ![]() WHY THIS RECIPE WORKS: When done right, baked breaded pork chops are the ultimate comfort food-tender cutlets surrounded by a crunchy coating that crackles apart with each bite. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |