Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Rinse chops under cold water and dry thoroughly with paper towels.Ģ. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Adjust oven rack to middle position and heat oven to 350 degrees.
#BAKED PORK CHOPS PLUS#
They don’t need to be thawed before baking simply increase the cooking time in step 5 to 35 to 40 minutes.Ĥ boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fatĤ slices hearty white sandwich bread, torn into 1-inch piecesġ small shallot, minced (about 2 tablespoons)ģ medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)Ģ tablespoons minced fresh parsley leavesġ/4 cup plus 6 tablespoons unbleached all-purpose flourġ. The breaded chops can be frozen for up to 1 week. The bread crumb mixture can be prepared through step 2 up to 3 days in advance. If using enhanced pork, eliminate the brining in step 1. One year ago: Artichoke Ravioli with TomatoesĬI notes: This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. Just don’t forget to serve them with some vegetables and a salad some days, I’m certain they are the only things between me and this guy. This isn’t exactly the quickest way to make pork chops–the frying pan or broiler are best for that–but if you’ve got a little extra time, I think you’ll be impressed. Because they’re brined first, they have none of that white meat cardboard effect I cannot and will not get past. Starting with a super-moist bread made them even thicker and crunchier than I thought possible, and thickly coating pork chops that been swaddled in a Dijon-egg white mixture, I think I have seen the breading light. I’d always thought breaded food was a little dull, but the homemade breadcrumbs they suggest with shallots, garlic, parsley, thyme and parmesan are oh-my-gaah good. I’m sure it has a lot to do with the fact that the Crunchy Baked Pork Chop recipe came from the latest issue of Cook’s Illustrated–which my sister bestowed me with a two-year (yay!) subscription to for Hanukah–and CI can do absolutely no wrong. Or, I hadn’t before Monday night, with Alex’s help, and wow, was it ever better than I had expected.
I’ve used my broiler less than ten times, ever. Of course, having been a vegetarian for more than 15 years, I know very little about cooking meat. I’m considering meals that have an element from all food groups in it what this means is that I’m trying to pair pasta and other carbs with not just vegetables, but something with protein, in hope that it will keep us satiated longer. How long until I start craving Bistro Burgers? Gnawing on the bones of demolished lamb chops, then vacuuming them of their marrow? I’ve always seen carnivorous cravings as a slippery slope.īut the truth is a little more earnest: I’ve been striving for more balance in my meals. How could this have happened? The former vegetarian? The person who considers meat a side dish, and nothing else? She who could live by quiche alone? This road I’m walking down scares me.
I don’t know what has happened to me since we were on vacation in Aruba (what feels like a hundred years ago), but I seem fixated on one food, and one food only: Meat.
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