Bread Pork Chops

Breading pork chops involves striking the right ratio of wet to dry ingredients. Use the “wet-hand, dry-hand” technique to perfectly bread pork chops every time.

Steps

1. Place enough flour to coat pork chops in a pie pan or flat dish. Use approximately 1 cup of flour for every 4 to 5 pork chops.
2. Fill another dish with enough breadcrumbs to coat the pork chops. Use approximately 2 cups of breadcrumbs for every 4 to 5 pork chops.
   • Use more breadcrumbs than you think you will need. It takes more breadcrumbs than flour to achieve total coverage of all the pork chops.
3. Season the flour and/or the breadcrumbs.
   • Use approximately 2 tablespoons of mild dried herbs and spices for each cup of flour, and 3 tablespoons for each cup of breadcrumbs. You may want to start off seasoning just one of the two mixes until you determine your ideal balance in taste.
   • Typical seasonings for pork chop breading include salt, black pepper, sage, thyme, paprika, Italian spice mix, and garlic powder.
   • You can experiment with using both fresh and dried herbs, but if you’re frying the meat instead of baking it, be cautious with the amount of fresh herbs you use because they can burn quickly and leave a bitter taste to the meat.
4. Using a fork, beat 1 egg per 2 pork chops in a wide-rimmed bowl or upturned plate.
5. Use your left hand, which will be your dry hand, to cake each chop with the flour.
   • To avoid a pasty taste and lumpy texture, shake off the excess flour before moving onto the next step in the process.
6. Pick up the chop with your left hand and transfer it to your right hand.
7. Use your right hand, which will be your wet hand, to dunk the floured pork chop in the beaten egg.
8. Move the chop from the egg to the dish of breadcrumbs with your right hand.
9. Encrust the pork chop with the breadcrumbs using your left hand and pat them firmly into the meat.
10. Use your left hand to lift the breaded pork chop out of the breadcrumb dish and onto a waiting platter.
11. Finished.

Tips

• If you’re left handed, switch the directions to make it easier to handle the meat. Your left hand becomes your wet hand, and right hand becomes your dry hand.
• To make your own breadcrumbs, allow bread slices to dry thoroughly at room temperature (could take a couple days) and then whirl them in a food processor.
• Strive for a light but total covering of each ingredient. Too much egg, for instance, can turn breadcrumbs mushy. Too thick a layer of breadcrumbs will soak up too much oil during frying.

Warnings

• To avoid spreading bacteria, wash your hands and all affected surface areas and utensils after handling eggs and raw meat.
• Only a complete coating of breading will adhere to the meat during cooking, locking in the flavor of the pork chops and forming a crisp crust. Be sure to fully cover the meat adequately with each ingredient.

Things You'll Need

• 3 pie pans or shallow dishes
• Fork or whisk
• Large plate or platter

Related Articles

• Fry Pork Chops
• Make Oven Barbecued Pork Chops
• Cook a Pork Chop Using Worcestershire Sauce

Sources and Citations

• http://www.foodnetwork.com/recipes/food-network-kitchens/breaded-pork-chops-recipe/index.html

See also

• Grill a Pork Chop Using the Dry Rub Method
• Cook Pork Chops
• Fry Pork Chops
• Cook Boneless Pork Chops
• Cook Pork Chops on the Stove
• Cook Pork Chops in the Oven
• Bake Pork Chops
• Prepare Shake 'N Bake

What links here

• Cook Pork Chops
• Cook Boneless Pork Chops
• Cook Pork