Tiny Posted May 16, 2019 Report Share Posted May 16, 2019 I am enjoying a chop from a recipe that I just found. I changed the mustard paste to my taste. I didn't have thick cut pork chops so I stacked up several thin cuts with the paste on each chop. Very tasty and simple. Some people would say the BEST breaded pork chop that they ever tasted. LOL 1 Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted May 16, 2019 Report Share Posted May 16, 2019 I like the recipe. And I subscribe to Cooks Illustrated/America's Test Kitchen from my hometown library and read it on my tablet. But typical of their eagerness to provide the best techniques, they often go overboard. I see the whole "browning of the panko" in a separate step as a waste of time and effort, and while you may get an even cook by roasting, (a great use of your toaster oven), I'll stick with a slow pan fry for this recipe, breaded in panko and cooked all at once. Quote Link to comment Share on other sites More sharing options...
DuckieHoomever Posted May 16, 2019 Report Share Posted May 16, 2019 Bookmarking this to try. Sounds & looks delicious. You can watch the video of the recipe here: https://www.americastestkitchen.com/videos/4015-deviled-pork-chops Thanks Tiny! Quote Link to comment Share on other sites More sharing options...
Tiny Posted May 16, 2019 Author Report Share Posted May 16, 2019 4 hours ago, DuckieHoomever said: Bookmarking this to try. Sounds & looks delicious. You can watch the video of the recipe here: https://www.americastestkitchen.com/videos/4015-deviled-pork-chops Thanks Tiny! Your are welcome. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 16, 2019 Report Share Posted May 16, 2019 I've been doing Wiener schnitzel longer than I can remember. Also Pariser and natur schnitzel once in a while. At first using veal. Real veal is pink almost colourless. If it's red,it's not veal. A long time ago I switched to pork tenderloin and discovered it had more flavour yet the consistency of veal. For some reason the restaurants around here only do chicken Cordon Bleu[YUCK!] so about a week ago I decided to try making that but I haven't figured out how to secure the edges yet. Anyone done this? I hardly ever do breaded pork chops. The best chops for flavour are shoulder. If cut correctly looks like beef chuck steak. BBQ or cut up and fry, then make mushroom sauce. When I was a singe guy I developed a quick meal recipe to impress a new babe. Thin chop fried melted cheese on top with red wine and mushroom sauce and Uncle Ben's wild rice. I either got lucky or some hated that I cooked better than she did,never to be seen again. 1 Quote Link to comment Share on other sites More sharing options...
Tiny Posted May 16, 2019 Author Report Share Posted May 16, 2019 What I like about the above recipe is the bread crumbs are toasted, not pan fried in all the oil and juices. To me, a cleaner taste 1 Quote Link to comment Share on other sites More sharing options...
Ferret Posted May 16, 2019 Report Share Posted May 16, 2019 I always used Shake 'n Bake to get juicy baked pork chops and chicken. It was convenient and easy. My go to site for recipe hacks is topsecretrecipes.com https://topsecretrecipes.com/kraft-shake-n-bake-original-copycat-recipe.html?category_id=555 1 Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted May 16, 2019 Report Share Posted May 16, 2019 15 minutes ago, Tiny said: What I like about the above recipe is the bread crumbs are toasted, not pan fried in all the oil and juices. To me, a cleaner taste I can dig it. On another note, I like all that. 1 Quote Link to comment Share on other sites More sharing options...
Ian Greenwood Posted May 16, 2019 Report Share Posted May 16, 2019 ,While experimenting with different breading techniques and coatings for a class a few months ago I tried dehydrated potato flakes , ultra crispy..absorbed very little grease ,wonderful snitzels . I used seasoned flour , then thin egg wash and finally the flakes mixed with a little Parmesan and oregano.Then topped them with a fried egg . Have since used them on fish with great results . Quote Link to comment Share on other sites More sharing options...
Tiny Posted May 16, 2019 Author Report Share Posted May 16, 2019 I have used crumbed up chips, potato or tortilla chips? Good use of the crumbs in the bottom of the bags. LOL Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted May 20, 2019 Report Share Posted May 20, 2019 .......... On 5/16/2019 at 9:23 AM, Tiny said: What I like about the above recipe is the bread crumbs are toasted, not pan fried in all the oil and juices. To me, a cleaner taste On the other hand, the recipe tells us to toast the crumbs in butter in a pan first. Quote Link to comment Share on other sites More sharing options...
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