![]() ![]() 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. ![]()
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