Have you ever tried to create that delicious crunchy outside on pork chops only to be disappointed when the crust breaks off? Or for the meat to distort its beautiful shape and curl up on the sides? Here are a few pointers I recently picked up and tried.1st: To prevent the edges from curling, slice through the fat in two places about 2 inches apart. That's it. They'll lay flat.
2nd: For the perfect crunchy outside, roll it in flour - as usual - but then let it set for 10 minutes. The flour will be all gooey. Then roll it again in the flour. Now your crust will stay attached!
3rd: For a bright flavor, do not mix your seasonings into the flour. Rub them directly onto the meat before the flour coat. Try: salt, garlic powder, paprika, and cayenne pepper.
4th: The good, old fashion way for frying them up is bacon grease. Yum. Too artery-clogging for you? Retain the flavor by frying only 3 strips of bacon and then using a healthier vegetable oil to fill in the rest of the necessary volume. You want the oil to come up about half way on the pork chop, but the grease of the 3 strips will flavor the rest of the oil without all the saturated fat.
And there you have it! I made these a few days ago... oh so good!
You'll be licking your chops for more.
1 comment:
Yum. This one looks really good to me. I may have to try it.
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