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The photo here isn’t very good. The chops are going into the oven. This was very good, and my daughter loved them.
I was thinking of how greasy fried chops can get, and I wanted an option, but still wanted the breading. It was a little cool out, and I wanted to use the oven, so we made German Chocolate Cake, and I wanted to cook dinner in the oven too. I read a bunch of recipes and was very dissatisfied with all I read, so I made one up and it worked brilliantly.
Our pork is grown out doors without hormones and very little supplemental feed. Our pigs mostly live off of garden waste, fruit, acorns and grass. I do worm them when they arrive, but that is it on medicines. So the pork is extremely high quality, and no, I don’t sell it. If you want to eat some of it, you have to come to the cabin. (I make an exception for when I visit my moms.)
Here is what I did:
First, when I defrost pork I figure I may as well brine it, so about a cup of sugar and a cup of salt went into about a gallon of water. The brine helps the pork maintain moisture, and that is especially important with loin cuts, which dry out easily. I brined them for several hours.
Then I made a first coat wash with a couple of eggs, some milk, about a half cup of corn starch, and about a cup of flour, so that the wash really stuck to the chops. Then I dredged them in seasoned bread crumbs, just the crumbs from the store. If you were to make your own, then you would want to add a little bit of salt, but not much because they were in the brine, pepper, and some good dried herbs. So the chops were very thickly coated in the wash and the crumbs.
Then I put them in the oven and baked them until they were done. They were very good. Some gravy would be good with this, but it was late when I made them, so it was lazy food. Not bad for a few minutes of work.
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