Search My Blog

Saturday, January 7, 2012

Mom's Other Pork Chop Recipe (and Chicken too!)

My mom is a perfectionist just like me. If there is a chance that some kind of tweak can make a recipe even better, she will try it. In this case, the subject matter was pork chops.

My mom made some simple and fantastic pork chops which I shared with you in November (Mom Miranda's Crispy Pork Chops). At that time, she also made some similar pork chops that I will share with you today. Now, there is some debate amongst us as to which pork chops we like better, but the bottom line is, they are both delicious. The main difference is that the ones I will share today are wet marinated, which some may argue is just more work. Others however, will say that this makes the pork chops taste better and stay moist.

So, I leave it to you to decide which ones you like better. And please, if you do happen to try them both, I would love to know what you think...

P.S. I did use this recipe to make chicken too, which was delicious!

Mom's Other Pork Chop Recipe (and Chicken too!)
Serves 4

4 Pork Chops (with or without bone) or Chicken Pieces
 1 Egg
1 tbp Cornstarch
2 cups Bread Crumbs

1 tsp Chicken Boullion Powder
1 tbsp Wine (whatever you have on hand)
1 tsp Soy Sauce
Salt and Pepper

Mix together bouillon powder, wine, soy, and a generous pinch of salt and pepper. Marinate pork chops for an hour if possible. Then preheat oven to 400°F. Line a baking pan with foil for easy cleaning, greased rack and put inside pan.

Place breadcrumbs in a shallow dish. Lightly beat egg with a fork in another shallow dish. Sprinkle cornstarch over the pork chops and pat to coat evenly on both sides. Dip the pork chops into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.) Place the pork chops on the rack. Bake until cooked (3/4" thick boneless loin chops only takes 30-40 min). Don’t overcook or it will be dry.
Tip: To make fresh breadcrumbs, tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs, or “Panko breadcrumbs.”

No comments:

Post a Comment