Homemade Italian style Bread Crumbs: I usually have a half loaf of french bread that gets stale before it gets eaten so I make my own breadcrumbs and store them in an air tight container for later use. When done place on a plate with a layer of paper towels underneath or a cooling rack with paper towels underneath the rack to catch the excess oil. After 3 minutes lift one chop to see if it’s a golden brown, if so flip them and fry other side until golden brown. Once oil is ready place chops into the oil and let first side fry for a couple minutes before disturbing. Set burner to medium and let oil come up to about 325 f (its important to maintain your temp when pan frying, never let oil get to its "smoke point"). First coat the chop lightly with flour, this will help the egg wash to stick better, then dip entire pork chop into Egg wash and place on plate of breadcrumbs, give it a little shake and flip the chop to coat the other side.Ĭooking: Place a medium to large (10 or 12 inch) skillet on your range, pour enough vegetable oil (or preferred oil except olive oil) so that its about a ¼ inch deep. Now take 2 plates (or 2 shallow bowls) and pour a bit of flour on one and then pour some Italian Bread crumbs on to a separate plate along with a little bit of the parmesan cheese and lightly mix with a fork (I use paper plates and bowls for easy clean up, you can also use a large ziplock bag for breading the chops but I prefer a plate). Served this with a butternut squash risotto and salad.Preparation: Crack open eggs and put them in a medium size bowl (discard shell’s) with a 1/2 cup milk and beat till well blended, add a little salt and pepper. I substituted Panko crumbs and also Rothschild Farms Asian Sesame Grilling Sauce in place of the hot English mustard. simple to make and so good! will def make again. Used a chili mustard from dean and deluca and panko breadcrumbs. I threw out more than half of it and I hate wasting food! My only problem was there was WAY too much bread crumb mixture. It was such an easy, flavorful and cheap way to prepare normally bland chops. My husband put the first bite in him mouth and his jaw dropped and said "wow, what is this again?". I'll definitely make thisĭelicious! I used Grey Poupon and panko bread crumbs (only a cup or less), very easy. Panko and added chopped thyme and rosemary Marinated the chops for a few hours in mustardĪnd some chopped garlic (2 small cloves). ![]() I usually use boneless pork chops and cut back a little on the cooking time.ĭelicious! The chops were moist and tasty! Iįollowed some of the reviews and halved theīreadcrumbs and still had some leftover! I Still not quite enough kick - but it was tasty and satisfying. I didn't have hot mustard so I mixed a lot of horseradish into my grey poupon. ![]() It was delicious and easy! We'll make again! Used twice as much mustard as we only had coarse ground. Used boneless pork chops and recipe coated both sides of twice as many as listed. Always delicious regardless of chop thickness or bread crumb style - fresh, stale, toasted, homemade, fine, coarse, panko, even 4C! Adapts well to spicy, sweet and boutique mustards too. I have a lot of leftover bread crumb mix, so one (1) cup of bread crumbs is my recommendation. My first time making this recipe and I measured the amounts exactly.
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