Pork chops are badly reported for being tough in the past and for being in food fashion in recent years. Maybe because so many people have awful memories that have changed everything to eat wooden cakes for dinner. There are two different ways of cooking pork chops, go quick and hot or slow and low both will lead to tender juicy chops if you fit the right way.
Pork chops originate from the upper portion of the pig from the shoulder to the hip (along the backbone), that’s where tenderloin includes. A costly cut of meat that I don’t think pays off. Yes, it’s ready and tender and moist (when handled correctly), but it doesn’t taste well. When I choose a pork piece or a perfectly cooked pork chop, I always choose the chop. I like to serve my pork chop with gravy, I made sure that the gravy is excellent in taste to complement the juicy pork chop.
Preparation time: 5 minutes
Cooking time: 45 minutes
8 pcs. of pork chops, pork cube steaks or boneless chicken
1/2 tsp ea. granulated garlic & onion, blk pepper, paprika, mixed
1 c flour or panko opt.
1 c canola oil or olive oil
1. Set just sufficient oil in a skillet for barely covering the bottom, heat it to medium heat, while season & chops with light flour if you use panko to rub a small piece of olive oil onto the meat to help panko stick. Oven to 375 preheat.
2. Brown slightly both sides of the chops and place on the bakery sheet (when the pork is very lean, it can be sprinkled with spray oil). Pop 375 minutes in the oven (these are thin bone in the chops, may need more according to the thickness of the chops).
NOTE: Reduce the oven time to 20 min when using cube steak.
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