I can cook them fine, but am looking for a method of getting the fat crispy and the outside brown.....Help?
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I can cook them fine, but am looking for a method of getting the fat crispy and the outside brown.....Help?
grilled, after marinading them (cut slits in the meat) in soy sauce/honey for an hour.
I bake them. Coat them with a spicy mix of crumbs & pop them into
425 degree oven for 1/2 hr. Roughly 15 to 20 minutes per side. I love mine
done crispy too.
:) Oh for sure Grill or Bake..
LOL,
Um, can I be a man and ask stupid questions?
Do I do anything to get the crumbs to stick?
Do I eyeball the soy/honey marinade?
Thanks!
heat a skillet with a dab of butter and a dab of olive oil. Medium high heat will do so the olive oil doesn't smoke. salt and pepper the chops. fry quickly on each side until crispy and brown. I like these best cooked only about 2-3 minutes each side with chops that are about an inch thick. don't overcook them or they will be dry - the BEST!!
a dab is about a tablespoon;)
The crumbs will stick to the moistness of the meat! Do grease the pan you bake them in, though, so the crumbs don't glue themselves to the pan.
More soy than honey ... I'm sure if you Google it, you can find a recipe that'd give you approximate proportions.
or....try them http://annesfood.blogspot.com/2005/1...ork-chops.html Nigella's way;)
I do what Sirrabed does - pan fry in olive oil. Season to taste (I like a sprinkling of garlic salt and freshly ground pepper). Eat. (yum!) share with kitty if they beg - Mitzi :love:'s pork! :cool:
karen was right googling soy-honey glaze found me this...from bobby flay Serves 4 (FWIW, i do generally eyeball my amounts)
Ingredients
1/2 cup honey
1/4 cup soy sauce
pinch of hot red pepper flakes
freshly ground black pepper
8 (4- to 6-ounce) center-cut boneless pork chops, cut 1/2 inch thick
Canola oil
Salt
2 large Vidalia onions, sliced 1/2 inch thick
Procedure
1. Combine the honey, soy and pepper flakes in a small bowl and season to taste with pepper.
2. Heat your grill to high.
3. Brush the chops on both sides with oil and season with salt and
pepper. Set aside a few tablespoons of glaze for brushing the cooked chops.
4. Grill the pork chops until lightly crusty, 4 to 5 minutes. Turn the
chops over, reduce the heat to medium or move to a cooler part of the grill, and grill, brushing often with glaze, until just cooked through, 3 to 4 minutes. Remove the chops to a platter and brush with the reserved glaze.
5. Brush the onion slices with oil and season with salt and pepper.
Grill the slices until browned, 3 to 4 minutes per side. Serve the chops with the onions on the side.
and now i think i'll do this on sunday...;)
Quote:
Originally Posted by RICHARD
I run water over each chop & then use the "shake & Bake" mix to coat
them. (stuff just sticks to the meat). There is no sticking to the pan at
all, so I wouldn't grease the pan. I do turn the chop after 20 mins &
put them back for another 20 mins. No problems.
I wouldn't be able to tell you. Last time I tried to cook them was in the oven and they were hard as bricks!
I may be incorrect, but I believe my mother always dipped them in some beat egg before dipping them in the crumbs. Delicious!Quote:
Originally Posted by RICHARD
Easiest way i do it,Smother them with BBQ Sauce and throw them on the barbeque...If you dont have one just fry them in a frying pan.
I BBQ or fry them. Baked are also great with mushroom sauce and garlic.