Anyone can do a breaded porkchop, just dredge in flour and egg and fry? True!
But ever had one that is dry and chewy, or one where the breading falls off the meat?
Since pork chops are from the pork loin, they are usually with little fat, very lean and tend to dry out when fried.
If they are 1/4 inch or thicker, we usually make a brine of water, salt and sugar to keep them moist.
Brining helps keep the meat moist during frying, and to flavor the meat, additional seasonings can be added into the brine.
The meat is patted dry after brining, before dredging in flour, then in egg and lastly in bread crumbs.
The flour is for the eggs to cling to, and eggs are for the breadcrumbs to stick to.
The final step is just as important as the brining.
For the breading to stick properly, we refrigerate the breaded chops before frying.
YOUR BREADED PORKCHOP SHOPPING LIST:
IN THE PANTRY:
1 Mix together the brine ingredients and dissolve the salt and sugar thoroughly. Soak the pork chops for 30 minutes - 1 hour.
2 Remove the meat from the brine and pat dry with paper towel.
3 Dredge the meat lightly in flour and tap to remove any excess flour.
4 Dip in beaten egg and then dredge in breadcrumbs.
5 Refrigerate to chill for one hour.
6 Fry until golden brown.
7 Right off the fryer, sprinkle with a little salt and pepper.
8 Serve with ketchup or a side of gravy .
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