muffinmom Posted December 4, 2009 Share Posted December 4, 2009 I have never been much of a pork person, so I've never actually made them. But we have found ourselves with a couple of huge pork chops from a local CSA. Would love to hear your favorite way to prepare them. Quote Link to comment Share on other sites More sharing options...
melik Posted December 4, 2009 Share Posted December 4, 2009 Salt and pepper brown in a little oil on both sides a couple squeezes of maple syrup little mustard cover simmer until done Yum!! Quote Link to comment Share on other sites More sharing options...
hornblower Posted December 4, 2009 Share Posted December 4, 2009 Trim off bone & fat. Beat with a meat tenderizer on both sides until very thin. If you're starting with a large pork chop, you may need to cut it in half when you're beating with the tenderizer or it won't fit on a frying pan. I start with 4 in. fast fry (thin) chops & they usually double in size once I've finished whacking them. Prepare 3 plates or soup plates: 1) flour with salt & freshly ground pepper 2) beaten egg 3) bread crumb Dip each chop in 1, 2, 3 & then fry in a bit of safflower oil, without crowding, Often that means one at a time on a big shallow pan. Place in warm oven, directly on rack while cooking the others. Serve with slice of lemon on top, mashed potatoes, & steamed veg (traditionally cooked sauerkraut) This is often served here in Ukrainian, Polish & German restaurants as "breaded pork schnitzel". Quote Link to comment Share on other sites More sharing options...
MaMa2005 Posted December 4, 2009 Share Posted December 4, 2009 Made these last night. Crushed corn flakes Some evaporated milk A little butter Dip pork chops in evaporated milk and then pat crushed corn flakes on chops. Arrange in baking dish. Drizzle with a little melted butter. Cook at 375 for 45 minutes. Quote Link to comment Share on other sites More sharing options...
muffinmom Posted December 4, 2009 Author Share Posted December 4, 2009 Trim off bone & fat. Beat with a meat tenderizer on both sides until very thin. If you're starting with a large pork chop, you may need to cut it in half when you're beating with the tenderizer or it won't fit on a frying pan. I start with 4 in. fast fry (thin) chops & they usually double in size once I've finished whacking them. Prepare 3 plates or soup plates: 1) flour with salt & freshly ground pepper 2) beaten egg 3) bread crumb Dip each chop in 1, 2, 3 & then fry in a bit of safflower oil, without crowding, Often that means one at a time on a big shallow pan. Place in warm oven, directly on rack while cooking the others. Serve with slice of lemon on top, mashed potatoes, & steamed veg (traditionally cooked sauerkraut) This is often served here in Ukrainian, Polish & German restaurants as "breaded pork schnitzel". I lived in Eastern Europe for a year (many years ago) and am very familiar (and fond of!) schnitzel! Thanks for reminding me of the possibility.:) Quote Link to comment Share on other sites More sharing options...
muffinmom Posted December 4, 2009 Author Share Posted December 4, 2009 can you all tell a difference in moisture, depending on whether you pan-fry or bake pork chops? Quote Link to comment Share on other sites More sharing options...
runamuk Posted December 4, 2009 Share Posted December 4, 2009 We love this one from Alton Brown. I serve them with roasted, mashed squash or a brussel sprout hash. Quote Link to comment Share on other sites More sharing options...
muffinmom Posted December 4, 2009 Author Share Posted December 4, 2009 We love this one from Alton Brown. I serve them with roasted, mashed squash or a brussel sprout hash. Will you please post the recipe for the brussels sprout hash? sounds yummy! Quote Link to comment Share on other sites More sharing options...
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