Hoping someone here can help me with what turned out to be bad cooking some time back. In memory of the very good seasoned, flour breaded and then fried pork chops my mother made years ago, I tried to make them. She may have used a tiny bit of garlic, along with just a bit of salt and (more) pepper in the flour coating for bone-in pork chops she pan-fried that were so very good. Starting with 1" thick boneless pork peices and being a rather new and loving- them Penzeys spice blends user, I used just the Bavarian blend with a little salt and pepper in my flour; I medium- fire fried each side (gas stove) in EVO, and they were not only less than the "tasty" I expected, they were much too dry to enjoy.
Please, prep and seasoning suggestions here today, and thank you so much!
Hoping someone here can help me with what turned out to be bad cooking some time back. In memory of the very good seasoned, flour breaded and then fried pork chops my mother made years ago, I tried to make them. She may have used a tiny bit of garlic, along with just a bit of salt and (more) pepper in the flour coating for bone-in pork chops she pan-fried that were so very good. Starting with 1" thick boneless pork peices and being a rather new and loving-them Penzeys spice blends user, I used just the Bavarian blend with a little salt and pepper in my flour; I medium-fire fried each side (gas stove) in EVO, and they were not only less than the "tasty" I expected, they were much too dry to enjoy.
Please, prep and seasoning suggestions here today, and thank you so much!
Picky ~JA~
Well, first of all your mother didn't use 1" thick boneless pork. Buy some regular bone-in chops, about 1/2" thick. I love Penzey's spices too, but hey, your mom had a method to her madness. Season some flour with salt, pepper and some garlic powder. Either dredge the chops wet in this mixture or perhaps first dip in an egg wash (beaten egg with a little water) then dredge. Cook in hot oil until golden brown on each side. Good luck!
To the request for help with southern fried pork chops, [email hidden] replies....
Quoted message said:
Well, first of all your mother didn't use 1" thick boneless pork. Buy some regular bone-in chops, about 1/2" thick. I love Penzey's spices too, but hey, your mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend tonight exactly that, 'twas the need for less thickness and especially the bone-in chops. She stated that the boneless are better used in other ways and will most always become too dry when fried. So, because these are the cut I have already in wait for cooking, I opened my book of prints from this group to find Pastorio's tell of brining meats. The tomorrow to be fried boneless cuts are now in the refrigerator soaking up flavorings and moisture in hope that a dry wipe and flour dredge tomorrow may see them fried more juicy than my last attempt.
Quoted message said:
Season some flour with salt, pepper and some garlic powder. Either dredge the chops wet in this mixture or perhaps first dip in an egg wash (beaten egg with a little water) then dredge. Cook in hot oil until golden brown on each side. Good luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so much for the memory jogging input, JMcQ!
To the request for help with southern fried pork chops, [email hidden] replies....
Quoted message said:
Well, first of all your mother didn't use 1" thick boneless pork. Buy some regular bone-in chops, about 1/2" thick. I love Penzey's spices too, but hey, your mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend tonight exactly that, 'twas the need for less thickness and especially the bone-in chops. She stated that the boneless are better used in other ways and will most always become too dry when fried. So, because these are the cut I have already in wait for cooking, I opened my book of prints from this group to find Pastorio's tell of brining meats. The tomorrow to be fried boneless cuts are now in the refrigerator soaking up flavorings and moisture in hope that a dry wipe and flour dredge tomorrow may see them fried more juicy than my last attempt.
Quoted message said:
Season some flour with salt, pepper and some garlic powder. Either dredge the chops wet in this mixture or perhaps first dip in an egg wash (beaten egg with a little water) then dredge. Cook in hot oil until golden brown on each side. Good luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so much for the memory jogging input, JMcQ!
Picky ~JA~
You are quite welcome 🙂 Hopefully you will enjoy the chops!
I use the boneless chops like chicken or turkey medallions; I pound them flat, salt & pepper; quickly pan sear them in butter and olive oil; add garlic and onion, some white wine; simmer to reduce the liquid and cook through. Sprinkle with chopped parsley and add some lemon slices or zest.
That sounds good, but it is about as Southern as an egg cream. Traditionally we use thin (1/2 inch or so) bone-in chops, season them well, dip into an egg wash, and then dredge through flour. You can season the flour, but I think sometimes that burns too easily. Shake the excess off and fry until golden brown. Momma used lard or Crisco, but I don't think you have to be that literal.
The egg wash is optional as well. I think the best chops I ever had were simply seasoned with salt and pepper, dusted with flour, and fried. Simple, yet unbelievably good. Good luck!
"jmcquown" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Richard's ~JA~ said:
To the request for help with southern fried pork chops, [email hidden] replies....
Quoted message said:
Well, first of all your mother didn't use 1" thick boneless pork. Buy some regular bone-in chops, about 1/2" thick. I love Penzey's spices too, but hey, your mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend tonight exactly that, 'twas the need for less thickness and especially the bone-in chops. She stated that the boneless are better used in other ways and will most always become too dry when fried. So, because these are the cut I have already in wait for cooking, I opened my book of prints from this group to find Pastorio's tell of brining meats. The tomorrow to be fried boneless cuts are now in the refrigerator soaking up flavorings and moisture in hope that a dry wipe and flour dredge tomorrow may see them fried more juicy than my last attempt.
Quoted message said:
Season some flour with salt, pepper and some garlic powder. Either dredge the chops wet in this mixture or perhaps first dip in an egg wash (beaten egg with a little water) then dredge. Cook in hot oil until golden brown on each side. Good luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so much for the memory jogging input, JMcQ!
Picky ~JA~
You are quite welcome 🙂 Hopefully you will enjoy the chops!
I use the boneless chops like chicken or turkey medallions; I pound them flat, salt & pepper; quickly pan sear them in butter and olive oil; add garlic and onion, some white wine; simmer to reduce the liquid and cook through. Sprinkle with chopped parsley and add some lemon slices or zest.
That sounds good, but it is about as Southern as an egg cream.
Hey, I never said the boneless chops were 'Southern' 🙂
Quoted message said:
Traditionally we use thin (1/2 inch or so) bone-in chops, season them well, dip into an egg wash, and then dredge through flour. You can season the flour, but I think sometimes that burns too easily. Shake the excess off and fry until golden brown. Momma used lard or Crisco, but I don't think you have to be that literal.
Nope, corn oil or canola oil works just as well 🙂
Quoted message said:
The egg wash is optional as well. I think the best chops I ever had were simply seasoned with salt and pepper, dusted with flour, and fried. Simple, yet unbelievably good. Good luck! "jmcquown" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Richard's ~JA~ said:
To the request for help with southern fried pork chops, [email hidden] replies.... > Well, first of all your mother didn't use 1" thick > boneless pork. Buy some regular bone-in chops, about > 1/2" thick. I love Penzey's spices too, but hey, your > mom had a method to her madness. I've learned from an especially good "old fashioned" cooking friend tonight exactly that, 'twas the need for less thickness and especially the bone-in chops. She stated that the boneless are better used in other ways and will most always become too dry when fried. So, because these are the cut I have already in wait for cooking, I opened my book of prints from this group to find Pastorio's tell of brining meats. The tomorrow to be fried boneless cuts are now in the refrigerator soaking up flavorings and moisture in hope that a dry wipe and flour dredge tomorrow may see them fried more juicy than my last attempt. > Season some flour with salt, pepper and some garlic > powder. Either dredge the chops wet in this mixture or > perhaps first dip in an egg wash (beaten egg with a > little water) then dredge. Cook in hot oil until golden > brown on each side. Good luck! Exactly my plan for tomorrow, minus the egg wash, and thank you so much for the memory jogging input, JMcQ!
Picky ~JA~
You are quite welcome 🙂 Hopefully you will enjoy the chops!
I use the boneless chops like chicken or turkey medallions; I pound them flat, salt & pepper; quickly pan sear them in butter and olive oil; add garlic and onion, some white wine; simmer to reduce the liquid and cook through. Sprinkle with chopped parsley and add some lemon slices or zest.
That sounds good, but it is about as Southern as an egg cream.
Hey, I never said the boneless chops were 'Southern' 🙂
Quoted message said:
Traditionally we use thin (1/2 inch or so) bone-in chops, season them well, dip into an egg wash, and then dredge through flour. You can season the flour, but I think sometimes that burns too easily. Shake the excess off and fry until golden brown. Momma used lard or Crisco, but I don't think you have to be that literal.
Nope, corn oil or canola oil works just as well 🙂
EVOO! ;-)
-- Sprout the Mung Bean to reply...
"There are many intelligent species in the universe, and they are all owned by cats! -- Asimov
That sounds good, but it is about as Southern as an egg cream.
Argh. I got a craving for an egg cream last week when he introduced his Texan girlfriend to one (she tried it with trepidation and pronounced it ... Hey, it's good! like generations of New Yorkers could be wrong?) ... now you had to bring it up again. I must get to the store for Fox's U Bet!!!
Hoping someone here can help me with what turned out to be bad cooking some time back. In memory of the very good seasoned, flour breaded and then fried pork chops my mother made years ago, I tried to make them. She may have used a tiny bit of garlic, along with just a bit of salt and (more) pepper in the flour coating for bone-in pork chops she pan-fried that were so very good. Starting with 1" thick boneless pork peices and being a rather new and loving-them Penzeys spice blends user, I used just the Bavarian blend with a little salt and pepper in my flour; I medium-fire fried each side (gas stove) in EVO, and they were not only less than the "tasty" I expected, they were much too dry to enjoy.
Please, prep and seasoning suggestions here today, and thank you so much!
Picky ~JA~
Try using pork chops with the bone in. The water-injected boneless pork 'steaks' most US supermarkets carry will nearly always cook up dry.
"Nancy Young" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Pizen said:
That sounds good, but it is about as Southern as an egg cream.
Argh. I got a craving for an egg cream last week when he introduced his Texan girlfriend to one (she tried it with trepidation and pronounced it ... Hey, it's good! like generations of New Yorkers could be wrong?) ... now you had to bring it up again. I must get to the store for Fox's U Bet!!!
nancy
Okay, gotta ask.........What in the hell is an egg cream? kili
in article [email hidden], Nancy Young at [email hidden] wrote on 3/28/04 10:42 AM:
Quoted message said:
Pizen said:
That sounds good, but it is about as Southern as an egg cream.
Argh. I got a craving for an egg cream last week when he introduced his Texan girlfriend to one (she tried it with trepidation and pronounced it ... Hey, it's good! like generations of New Yorkers could be wrong?) ... now you had to bring it up again. I must get to the store for Fox's U Bet!!!
nancy
Saw it yesterday in a squeeze plastic bottle. I was highly offended! Although, it is infinitely easier to control. Still...UBet needs to come from a jar. I never did send away for the pump thingy for it.
Now, the jar may be history. Which means the one in my fridge may be collectible!!! LOL
I don't use it often, and a jar can last me 2 years, but there is always a jar of it in my fridge. Always was, growing up. Even in college, I had a jar of Ubet in the fridge.
in article [email hidden], kilikini at [email hidden] wrote on 3/28/04 11:35 AM:
Quoted message said:
"Nancy Young" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Pizen said:
That sounds good, but it is about as Southern as an egg cream.
Argh. I got a craving for an egg cream last week when he introduced his Texan girlfriend to one (she tried it with trepidation and pronounced it ... Hey, it's good! like generations of New Yorkers could be wrong?) ... now you had to bring it up again. I must get to the store for Fox's U Bet!!!
nancy
Okay, gotta ask.........What in the hell is an egg cream? kili
Argh. I got a craving for an egg cream last week when he introduced his Texan girlfriend to one (she tried it with trepidation and pronounced it ... Hey, it's good! like generations of New Yorkers could be wrong?) ... now you had to bring it up again. I must get to the store for Fox's U Bet!!!
Quoted message said:
Quoted message said:
Quoted message said:
nancy
Okay, gotta ask.........What in the hell is an egg cream?
in article [email hidden], kilikini at [email hidden] wrote on 3/28/04 11:35 AM:
Quoted message said:
"Nancy Young" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Pizen wrote: > > That sounds good, but it is about as Southern as an egg > cream.
Argh. I got a craving for an egg cream last week when he introduced his Texan girlfriend to one (she tried it with trepidation and pronounced it ... Hey, it's good! like generations of New Yorkers could be wrong?) ... now you had to bring it up again. I must get to the store for Fox's U Bet!!!
nancy
Okay, gotta ask.........What in the hell is an egg cream? kili
Thanks for that link! I've never seen (or heard of) egg creams except in this newsgroup, and have always (since the first thread I read) wanted to try them. The page says in Florida, I can find "Fox's U Bet" in Publix Supermarkets. I'll have to check. What section of the store would I look in?
in article [email hidden], Nancy Young at [email hidden] wrote on 3/28/04 12:39 PM:
Quoted message said:
Sheryl Rosen said:
[email hidden] wrote on 3/28/04 11:35 AM:
Quoted message said:
Quoted message said:
> Argh. I got a craving for an egg cream last week when > he introduced his Texan girlfriend to one (she tried it > with trepidation and pronounced it ... Hey, it's good! > like generations of New Yorkers could be wrong?) ... > now you had to bring it up again. I must get to the > store for Fox's U Bet!!!
Quoted message said:
Quoted message said:
> nancy
Okay, gotta ask.........What in the hell is an egg cream?
Cute site, Sheryl. I was going to ask you to post the recipe as I don't trust my memory.
nancy
It's basically 3 ingredients, on that everyone agrees. Milk, Ubet, seltzer.
The real arguments happen when the discussion turns to technique. What goes in first, the milk or the ubet? How much of each? Seltzer from a bottle? Seltzer from a siphon?
"Sheryl Rosen" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
in article [email hidden], kilikini at [email hidden] wrote on 3/28/04 11:35 AM:
Quoted message said:
"Nancy Young" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Pizen wrote: > > That sounds good, but it is about as Southern as an > egg cream.
Argh. I got a craving for an egg cream last week when he introduced his Texan girlfriend to one (she tried it with trepidation and pronounced it ... Hey, it's good! like generations of New Yorkers could be wrong?) ... now you had to bring it up again. I must get to the store for Fox's U Bet!!!
nancy
Okay, gotta ask.........What in the hell is an egg cream? kili
in article [email hidden], kilikini at [email hidden] wrote on 3/28/04 2:01 PM:
Quoted message said:
"Sheryl Rosen" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
in article [email hidden], kilikini at [email hidden] wrote on 3/28/04 11:35 AM:
Quoted message said:
"Nancy Young" <[email hidden]> wrote in message "]news:[email hidden]... > Pizen wrote: >> >> That sounds good, but it is about as Southern as an >> egg cream. > > Argh. I got a craving for an egg cream last week when > he introduced his Texan girlfriend to one (she tried it > with trepidation and pronounced it ... Hey, it's good! > like generations of New Yorkers could be wrong?) ... > now you had to bring it up again. I must get to the > store for Fox's U Bet!!! > > nancy
Okay, gotta ask.........What in the hell is an egg cream? kili
in article [email hidden], BOB at [email hidden] wrote on 3/28/04 12:47 PM:
Quoted message said:
Sheryl Rosen said:
in article [email hidden], kilikini at [email hidden] wrote on 3/28/04 11:35 AM:
Quoted message said:
"Nancy Young" <[email hidden]> wrote in message "]news:[email hidden]... > Pizen wrote: >> >> That sounds good, but it is about as Southern as an >> egg cream. > > Argh. I got a craving for an egg cream last week when > he introduced his Texan girlfriend to one (she tried it > with trepidation and pronounced it ... Hey, it's good! > like generations of New Yorkers could be wrong?) ... > now you had to bring it up again. I must get to the > store for Fox's U Bet!!! > > nancy
Okay, gotta ask.........What in the hell is an egg cream? kili
Thanks for that link! I've never seen (or heard of) egg creams except in this newsgroup, and have always (since the first thread I read) wanted to try them. The page says in Florida, I can find "Fox's U Bet" in Publix Supermarkets. I'll have to check. What section of the store would I look in?
BOB
It might be in one of two places. It should be next to Hershey's syrup and Nestles Quick, but it could also be in the "kosher" aisle.
This time of year, it might even be by the Passover items. Which means it's made with sugar, not corn syrup.
