![]() Have leftovers? These chops store perfectly in the fridge in an airtight container for up to a week.Pork chops with the bone in take longer than boneless so if you use boneless pork chops, reduce the cooking time 5 – 10 minutes.I’ve also been known to add a few shakes of smoked paprika. I love cumin and use it whenever I can but you can use two complimentary herbs like basil and parsley or oregano and thyme. You don’t have to cut the onions in really thin rings but don’t have them too chunky.I always find peace of mind to know there aren’t any added hormones, antibiotics and other questionable additives in organic meat. Even though organic is more expensive than conventional pork chops, the taste of the organic chop is remarkably different than conventional chops and worth the extra money. My family has made this recipe more times than I can count and the pork chops ALWAYS come out moist and tender. This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. The hardest part is breading the chops and slicing the onions. My siblings and I still make this recipe.Ĭooking the juicy pork chops in an electric fry pan at a constant temperature is the secret for these tender chops because it helps seal in the juices. My mom used to make these tender pork chops and each and every time, not only could I not wait to eat them, but the recipe always came out the same: moist chops that melt in your mouth! ![]() The coating will be a bit mushy though.These moist pork chops are definitely comfort food for everyone that tastes them. If you do have leftover pork chops, store them in an airtight container and reheat them in the microwave for 1 minute on medium. The chops: I don’t recommend baking the chops ahead of time and reheating them.Rinse and keep them in the fridge in a container until ready to use. Brine: You can brine the chops for 30-60 minutes the day before.Shake and bake breadcrumb mixture will keep in an airtight container or sealed bag in the fridge for a month or the freezer for 2-3 months – as long as it hasn’t touched any raw meat (if it has, discard it).Tips for best results (juicy and tender chops) – brine the chops, don’t overbake them, don’t use chops that are too thin and let them rest after baking for 5 minutes.Add pork chops and brine for 30-60 minutes. If you like, add some rosemary, a garlic clove and a tablespoon sugar. To brine pork chops: Place 4 cups/1 liter water and 3 tablespoons kosher salt in a container or ziploc bag. ![]() Alternatively, use a combination of ground thyme, rosemary and marjoram to equal one teaspoon.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |