Pork chop dilemma..................?

florence-moore_60b43d3c01712

I want to cook my pork chops in the frying pan but for some reason they come out grey and lifeless. I want them to be browned around the edges! and crispy! Advice please

hambone

try this recipe, you will love it.

Mike’s Pork Chops

4 boneless pork chops 1/2-3/4” thick

Salt and Pepper

¾ C Parmesan cheese, finely grated

2 eggs – lightly beaten

1 Cup plain or Italian bread crumbs

4 T oil

1T butter

Wash pork chops, pat dry

Salt and liberally pepper the pork chops

Dip in Parmesan cheese, coat well, shake off any excess

Dip in eggs both sides, shake off excess

Dip in bread crumbs, both sides

Heat oil and butter in pan over Medium to Medium HI heat. Put pork chops in skillet; cook 6-7 minutes on each side until crisp. Don’t keep flipping them. Cook one side then the other.

Remove and serve

friendofchip

dull gray or white pork chops- AGH!!

The worst.

To get browned crispy you need either sugar, honey, mustard, or soysauce ( SO good) on a marinade coating the chops AND you need to make them use the fatty bits they have, to cook in, not just simmer than tongue-like piece of flubber until it resembles dried cotton wool.

My favourite is like an asian pork chop ( the chop is the easiest cut to endd up dry tasting so you didn't do badly)

in a sweet sour sauce, which is rich and so saucy.

I do this five spice chestnut pork chop, its from Malaysia- the best cooking in the world IMO!!

Rich and chinese, mixed with Malaay spices and some indian influences. When you go there, the things they do with pork chops...

you can make this recipe with the chops

its called

LOH BAK (FIVE-SPICE PORK)

500g/1 lb pork chops ( small ones)

300g water chestnuts (skinned and chopped finely)

1 onion (finely chopped)

2 cloves garlic (finely chopped)

1 cucumber(optional)

SEASONING:

2 tsp sugar

2 tsp salt

1/2 tsp chicken stock granules (chicken bouillon)

2 tsp five-spice powder

1 egg (lightly beaten)

2 tbsp tapioca flour

1 dash of white pepper powder

Combine the seasonings and add in lean pork chops and marinate the pork overnight.

Chop the water chestnuts and combine with the marinated pork, add garlic, onion and mix well.

Heat up your pan, pour in a half cup of cooking oil and fy over medium heat until golden brown.

Drain on on paper towels. Serve with sliced cucumber and sticky rice.

They are crispy and chewy at the same time.

Here is also a recipe for crispy peking pork chops- it uses back ribs but you can use pork chops. Very rich and crispy.

The Asians know their pork

http://www.digitalvertebrae.com/fall07/karen_m/pek...

anonymous

Tink_88_Bell wht's good girl?

fry them? Maybe you have the flame on to high or too low ya know? or could it be you cooked 'em too long? not trying to make you sound like a horrible cook. lol hope this helps

Or even maybe rotten meat? cause the way you say they come out gray and lifeless could be that

rogerrabbitanddoe

use cast iron pan and get it sizzling hot , sear on both sides and turn down heat to finish cooking or add poaching liquid such as juice or wine or mushroom soup

anonymous

grill them

bri

That's what she said.