Pan Fried Pork Chops
Chop Ingredients:
2 each bone in pork chops, 1.5" thick
5 teaspoons Golden Steer Sergio's Seasoning
1 cup All Purpose Flour
2 eggs
1 Tablespoon cold water
2 cup panko breadcrumbs
4 cup vegetable oil
Method:
Preheat oven to 375 degrees
Pat the pork chops dry with a paper towel. Season both sides and the edges with Golden Steer Sergio's Seasoning.
Using three plates, place flour and 1.5 teaspoons of Golden Steer Sergio's Seasoning in one. Beat the eggs with cold water in the second plate. 2 cup breadcrumbs and 1.5 teaspoons Golden Steer Sergio's Seasoning.
Coat the pork chops in this order: flour, egg wash, panko. Don't forget the sides and the bone.
In a high sided pan, add the oil and heat until it reaches 375 degrees. Gently place the chops into the oil and cook on one side until GBD (golden brown delicious), about 3-5 minutes on each side. Gently flip and repeat the process.
Pull out of the oil and place on sheet tray with a rack. Place the chops into the oven and bake about 20 minutes or until the internal temperature reaches 145 degrees.
While the chops are baking, let's make a sauce!
Golden Steer Pepper Mafia Sauce
Ingredients:
1 cup chicken stock
1 Tablespoon Dijon mustard
2 Tablespoon Golden Steer Pepper Mafia Seasoning
4 Tablespoon butter, cold and sliced into 4
Method:
In a small sauce pot, add the stock, mustard and Golden Steer Pepper Makia Seasoning over medium high heat (7 out of 10). Whisk together and reduce by half.
Turn heat off and add in butter whisking until the butter is melted.
Pour sauce into a small bowl THROUGH a fine mesh strainer. Serve with pork chops.
Back to the chops...
Remove the pork chops from the oven and serve hot with sauce.
NOTES on oil and pan for the chops:
*make sure the oil comes up half way on the chops. This is an eye ball situation. After doing this a few times you will make better guesses at how much oil to use.
*Get a probe thermometer to properly temp the oil and internal temperature of the oil and meat.
-do not rest probe on the bottom of the pan. It will read hotter because the bottom is directly touching the heat source.
-when inserting the probe into the meat, do not touch the probe to the bone as it will not read properly. Instead, insert the probe into the fattest part of the meat and only go halfway through.
*the pan selection for pan frying and deep frying on the stove top is super important, mainly for safety.
-the reason you want to use high sides is because you do not want the oil going over the sides. IT will catch on fire...NOT good.
-Over time, just like how much oil to use, you will understand what proper pans to use.
Comentarios