How do you cook your pork chops?

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#2709866 19-May-2021 21:36

Powdered stock in with the crumb mix. I always make more and leave in the fridge for next time. I also prefer shoulder chops, they are much softer and juicier than loin.

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#2710251 20-May-2021 15:50

In the pressure cooker with Campbells mushroom soup and Sherry.

shrub

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#2710262 20-May-2021 15:56

Good rub down with some American mustard and four saucemen pork rub. Into the smoker for 1.5-2hrs at about 120c then a quick blast on the skin with a butane torch to get the crackle to pop. Bit of barkers apple sauce on the side.

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#2714008 27-May-2021 16:59

Eva888: The favourite here is breaded.

Dry the chops and salt lightly. I remove the rind but leave the fat on.

Pulse some bread to make approx 1 1/2 cups breadcrumbs, I make more and keep in the fridge.
Add onion powder, garlic powder, salt, pepper, a little Parmesan some oregano and about 3 tbs olive oil and mix in. If you’ve got parsley, chop a bit in as well but not if you’re going to keep it for another time.

Mix prepared mustard French or American with a tsp mayo (or not, plain mustard is fine) then smear mustard mix on both sides.

Dip each chop in the breadcrumb mix. Oil in the pan, fry on each side, carefully so as not to lose the crumbs and just enough to brown a little. Don’t mess with them as they fry until a light crust forms.

Then lay them in a baking tin and bake at 350 about 20-25 minutes.

Sinfully delicious and best eaten before an angiogram.

@eva888 I am going to try these tonight. I'm not a natural in the kitchen and need amounts to go with ingredients.

How much onion and garlic powder, oregano, chicken stock powder?

350 seems awfully hot.

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michaelmurfy

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#2714010 27-May-2021 17:00

@kiwifidget Did you get yourself an air fryer yet?

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kiwifidget

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#2714016 27-May-2021 17:14

@michaelmurfy I already have one, but its a bit puckeroo, so now have a flash Sunbeam Halo thing.

https://www.briscoes.co.nz/briscoes/120-electrical/12015-electric-cookware/1201540-sunbeam/120154055-sb-air-fryer/sunbeam-halo-duraceramic-air-fryer-af5000/

Got it on special.

Not used it yet.

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kiwifidget

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#2714017 27-May-2021 17:15

Oh, I could do these chops in the new fryer??

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#2714029 27-May-2021 17:36

kiwifidget:

Oh, I could do these chops in the new fryer??

Yes :)

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#2714034 27-May-2021 17:50

kiwifidget:

@eva888 I am going to try these tonight. I'm not a natural in the kitchen and need amounts to go with ingredients.

How much onion and garlic powder, oregano.

350 seems awfully hot.

I would assume that is Fahrenheit - try 180 :)

Clint

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#2714035 27-May-2021 17:51

eek I might have to wing it with eva's recipe, or do commando chops instead.

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tdgeek

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#2714039 27-May-2021 17:56

Where is @networkn when you need him!

Eva888

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#2714041 27-May-2021 18:03

kiwifidget:
Eva888: The favourite here is breaded.

Dry the chops and salt lightly. I remove the rind but leave the fat on.

Pulse some bread to make approx 1 1/2 cups breadcrumbs, I make more and keep in the fridge.
Add onion powder, garlic powder, salt, pepper, a little Parmesan some oregano and about 3 tbs olive oil and mix in. If you’ve got parsley, chop a bit in as well but not if you’re going to keep it for another time.

Mix prepared mustard French or American with a tsp mayo (or not, plain mustard is fine) then smear mustard mix on both sides.

Dip each chop in the breadcrumb mix. Oil in the pan, fry on each side, carefully so as not to lose the crumbs and just enough to brown a little. Don’t mess with them as they fry until a light crust forms.

Then lay them in a baking tin and bake at 350 about 20-25 minutes.

Sinfully delicious and best eaten before an angiogram.

@eva888 I am going to try these tonight. I'm not a natural in the kitchen and need amounts to go with ingredients.

How much onion and garlic powder, oregano.

350 seems awfully hot.

Hope I saw this in time and will try to give approx amounts for you as am not much of a precise recipe follower. I tend to make and taste as I go. Will use my mind’s eye to give you some amounts.

2 cups breadcrumbs, bought ones are fine.
2 teaspoons onion powder
1 tsp garlic powder
1 tsp chicken or vege stock
2 tsp oregano
1/4 cup olive oil
Pepper
Salt
Optional a few shakes of Parmesan

Mix all together. You may not use all of it but keep in the fridge and add to it next time.

Snip the fat edge up to the meat so they lay flat when cooking.

Dry chops and lightly salt

Spread American or French mild mustard on one side. You can add a little mayo to the mustard if liked.

Pour some crumb mix on a plate

Sit the mustard side down on the crumbs then spread mustard on the top side, and either pour more crumbs on top or turn over into the crumbs so both sides covered. Messy job!

Next put oil in a frypan on high and carefully fry the chops on both sides till a little brown, not cooked. Carefully so you don’t lose the crumb mix...a minutes or so is enough.
Use a fish slice to ease them over.

Then put them all in an oven dish flat and bake at 350 about 20 -25 min.

I don’t use fan bake so am not sure how to guide you if using a fan forced oven. It will likely need less baking.

Hope you enjoy them.

Bake at 170 Celsius or 350F

kiwifidget

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#2714046 27-May-2021 18:09

@eva888 thanks for that, so much stress just disappeared.

And in plenty of time, will get started in about half an hour or so.

So you do mean 350 celcius then?

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networkn

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#2714047 27-May-2021 18:11

Yes, 100% anything over 250, is almost certainly going to be F not Celsius when it comes to an oven or stove.

Air fryers do great pork chops. Just season (Salt primarily) them and throw them in. If you have rind on your chops, just cut through them a little and into the fat, but not deep enough to cut the meat, this will stop them curling as the heat causes the fat and skin to contract.

400F (204C) for 12 minutes, flipping after 6 minutes should do the job depending on thickness). A good quality instant read thermometer is an essential item in the kitchen, great way to check if they are 'safe'.

Bear in mind, rubs with herbs or sugar, will burn at higher temperatures.

Eva888

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#2714048 27-May-2021 18:12

PS @kiwifidget

These won’t be crisp and dry like schnitzel and will leave a little juice and crumb mix in the pan after baking which I tend to spoon over any veg or rice etc as it adds flavour. Hope you got shoulder chops, they are the sweetest and most moist.

Next time you make them...you can do ahead, fry them and leave in the fridge to do the baking later in the day as it’s a messy job for last minute.

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