Crunchy Pork Chops?

On Sep 27, 6:53?pm, [email hidden] (Little Malice)

Quoted message said:

Two of my favorite ways to make pork chops (loin, bone-in) are to
either dip them in seasoned flour and fry them or coat with Shake &
Bake for pork and bake them. (Scoff all you want, but I like that
coating mix.) Problem is, I can't seem to get them to stay crunchy
on the outside.

My mom taught me the flour and fry thing, which makes great drippings
for milk gravy. Unfortunately, I didn't pay attention what temp she
fried them at. I've tried cooking them on med-high heat to get that
crunchy coating, but as soon as I put them in the oven to stay warm,
while I make the gravy, they go soft on me. Also, the meat tends
to be tough. Should I be cooking them lower and longer? Hotter and
faster? Or not put them in the oven at all? The baked ones are usually
soft on the bottom too, even if cooked on a rack.

Okay, I'm screwing up somehow. Any helpful hints or suggestions about
this will be greatly appreciated...

I like the shake n' bake thing too. But I prefer to make my own
breading mixtture and then use the shake in a bag method to coat.
I've found that bread crumbs just don't stay very crisp, I use cracker
crumbs or better yet matzo meal... I know, matzo and pork and an
oven...

As far as how long to bake that's more a matter of experimentation. I
use 350F and you don't need to bake pork to death. A little trick to
test for doneness is to cut off a piece of a chop and use that as your
taste test piece. I've found that when dredged in seasoned flour,
dipped in egg, and nicely coated in seasoned meal makes a good barrier
for keeping meat moist. It's a good idea to leave the pan of breaded
pork in the fridge for an hou befor ebakingr so that the coating firms
and adheres better.

Sheldon

Sheldon said:

On Sep 27, 6:53?pm, [email hidden] (Little Malice)

Quoted message said:

Two of my favorite ways to make pork chops (loin, bone-in) are to
either dip them in seasoned flour and fry them or coat with Shake &
Bake for pork and bake them. (Scoff all you want, but I like that
coating mix.) Problem is, I can't seem to get them to stay crunchy
on the outside.

Quoted message said:

My mom taught me the flour and fry thing, which makes great drippings
for milk gravy. Unfortunately, I didn't pay attention what temp she
fried them at. I've tried cooking them on med-high heat to get that
crunchy coating, but as soon as I put them in the oven to stay warm,
while I make the gravy, they go soft on me. Also, the meat tends
to be tough. Should I be cooking them lower and longer? Hotter and
faster? Or not put them in the oven at all? The baked ones are usually
soft on the bottom too, even if cooked on a rack.

Quoted message said:

Okay, I'm screwing up somehow. Any helpful hints or suggestions about
this will be greatly appreciated...

I like the shake n' bake thing too. But I prefer to make my own
breading mixtture and then use the shake in a bag method to coat.
I've found that bread crumbs just don't stay very crisp, I use cracker
crumbs or better yet matzo meal... I know, matzo and pork and an
oven...

As far as how long to bake that's more a matter of experimentation. I
use 350F and you don't need to bake pork to death. A little trick to
test for doneness is to cut off a piece of a chop and use that as your
taste test piece. I've found that when dredged in seasoned flour,
dipped in egg, and nicely coated in seasoned meal makes a good barrier
for keeping meat moist. It's a good idea to leave the pan of breaded
pork in the fridge for an hou befor ebakingr so that the coating firms
and adheres better.

Sheldon

Start the vegetables so that they'll be ready at approximately the
same time as the chops. You can undercook and keep them warm, if
necessary.

For the chops: use flour, egg wash, and either cracker crumbs, (crush
your own unsalted saltines, it's cheaper) or matzo meal. Fry in hot
oil just until the tip of a knife will go through with little
resistance. Thin chops won't take more than about 10 minutes. The
trick is to not overcook.

Leave the chops on top of the stove. If you put them in the oven to
keep them warm, the coating will soften, no matter what.

"Little Malice" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Two of my favorite ways to make pork chops (loin, bone-in) are to
either dip them in seasoned flour and fry them or coat with Shake &
Bake for pork and bake them. (Scoff all you want, but I like that
coating mix.) Problem is, I can't seem to get them to stay crunchy
on the outside.

My mom taught me the flour and fry thing, which makes great drippings
for milk gravy. Unfortunately, I didn't pay attention what temp she
fried them at. I've tried cooking them on med-high heat to get that
crunchy coating, but as soon as I put them in the oven to stay warm,
while I make the gravy, they go soft on me. Also, the meat tends
to be tough. Should I be cooking them lower and longer? Hotter and
faster? Or not put them in the oven at all? The baked ones are usually
soft on the bottom too, even if cooked on a rack.

Okay, I'm screwing up somehow. Any helpful hints or suggestions about
this will be greatly appreciated...

--

Visit me at http://www.myspace.com/littlemalice

OK...Little Malice... The way that ' I " do them is....

I have them at room temperature..I then shake them in a plastic bag with
some flour that I have seasoned...I then dip them in a beaten egg (or 2) and
add a little milk to thin it slightly, then I shake them in a plastic bag
that I have added some dry breadcrumbs to and seasoned (as I like ) ... I
then put them into the fridge for 1/2 to 1 hour to let the crumbs set well
onto them...I then quickly 'fry' them in a little Butter and Olive oil, just
to brown both sides.. I them put them on a aluminum lined oven tray and cook
them in an oven that is heated to about 350-375oC and bake them approx 12
mins a side.. I then serve them up immediately with selected veggies...
Always crisp and juicy... It never fails me...

Bigbazza (Barry) O)z

On Sep 27, 5:53 pm, [email hidden] (Little Malice)

Quoted message said:

Two of my favorite ways to make pork chops (loin, bone-in) are to
either dip them in seasoned flour and fry them or coat with Shake &
Bake for pork and bake them. (Scoff all you want, but I like that
coating mix.) Problem is, I can't seem to get them to stay crunchy
on the outside.

Okay, I'll say it. Have you tried P a n k o? I find it fries better
than it bakes and needs a little seasoning if you haven't seasoned the
undercoating.

email hidden said:

Sheldon said:

On Sep 27, 6:53?pm, [email hidden] (Little Malice)
wrote:

Quoted message said:

Quoted message said:

Two of my favorite ways to make pork chops (loin, bone-in) are to
either dip them in seasoned flour and fry them or coat with Shake &
Bake for pork and bake them. (Scoff all you want, but I like that
coating mix.) Problem is, I can't seem to get them to stay crunchy
on the outside.

Quoted message said:

Quoted message said:

My mom taught me the flour and fry thing, which makes great drippings
for milk gravy. Unfortunately, I didn't pay attention what temp she
fried them at. I've tried cooking them on med-high heat to get that
crunchy coating, but as soon as I put them in the oven to stay warm,
while I make the gravy, they go soft on me. Also, the meat tends
to be tough. Should I be cooking them lower and longer? Hotter and
faster? Or not put them in the oven at all? The baked ones are usually
soft on the bottom too, even if cooked on a rack.

Quoted message said:

Quoted message said:

Okay, I'm screwing up somehow. Any helpful hints or suggestions about
this will be greatly appreciated...

Quoted message said:

I like the shake n' bake thing too. But I prefer to make my own
breading mixtture and then use the shake in a bag method to coat.
I've found that bread crumbs just don't stay very crisp, I use cracker
crumbs or better yet matzo meal... I know, matzo and pork and an
oven...

Quoted message said:

As far as how long to bake that's more a matter of experimentation. I
use 350F and you don't need to bake pork to death. A little trick to
test for doneness is to cut off a piece of a chop and use that as your
taste test piece. I've found that when dredged in seasoned flour,
dipped in egg, and nicely coated in seasoned meal makes a good barrier
for keeping meat moist. It's a good idea to leave the pan of breaded
pork in the fridge for an hou befor ebakingr so that the coating firms
and adheres better.

Quoted message said:

Sheldon

Start the vegetables so that they'll be ready at approximately the
same time as the chops.

Vegetables... who said anything about vegetables???

Quoted message said:

You can undercook and keep them warm.

The vegetables or the chops??? Who want's undercooked chops???

One time on Usenet said:

On Sep 27, 5:53 pm, [email hidden] (Little Malice)

Quoted message said:

Two of my favorite ways to make pork chops (loin, bone-in) are to
either dip them in seasoned flour and fry them or coat with Shake &
Bake for pork and bake them. (Scoff all you want, but I like that
coating mix.) Problem is, I can't seem to get them to stay crunchy
on the outside.

Okay, I'll say it. Have you tried P a n k o? I find it fries better
than it bakes and needs a little seasoning if you haven't seasoned the
undercoating.

Panko is great for tonkatsu, but for milk gravy, I really prefer
seasoned flour...

--
Jani in WA

One time on Usenet, "[email hidden]"
<[email hidden]> said:

<snip>

Quoted message said:

Leave the chops on top of the stove. If you put them in the oven to
keep them warm, the coating will soften, no matter what.

Yeah, that's what I was afraid of. I could have sworn that's what
Mom did, but she's been gone for 10 years, so I could be way off
base. I'll take your advice about keeping them warm on the stove wheil
I make gravy. I'm planning to make some next weekend, so we'll see how
that goes. Thanks for the input, you and everyone...

--
Jani in WA