Breaded Pork Chop

2:32:00 PM Larisse Espinueva 0 Comments



Before Breading:
Paper towel dry your raw porkchops, season with salt and pepper.

For the Breading:
1. Flour Mixture: flour, salt, pepper, paprika
2. Egg Mixture: egg, mustard, milk, butter (melted and cooled)
3. Panko Breadcrumbs (Japanese Breadcrumbs)
4. Coat and dip in order.

Cooking:
1. Heat oil, shallow fry (oil fills up at least 1/4 of your pan).
2. When hot enough, fry your chops. brown each side, lower the heat for it to cook through.

Gravy:
1. Drain the oil of your frying pan.
2. Saute garlic and white onions on the same pan (make sure it’s not that oily anymore). Add flour (acts as a thickener) and coat the garlic and onions while sauteing.
3. Deglaze (swirling a small amount of liquid in a pan) with chicken stock or brothcube (1/4 of the cube will do) dissolved in water.
4. Mix with a whisk. If not thick enough, In a cup add water/stock/remaining dissolved broth liquid, add flour and mix to dissolve. Slowly add it to your pan. Mix until it thickens. Season with salt and pepper.
5. Strain.

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