"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 09-07-2011, 01:51 PM   #1
Assistant Cook
 
Join Date: Aug 2011
Posts: 3
Smile ISO help/tips w/Breaded Pork Chops

Hi Everyone,
I love having breaded pork chops trouble is I usually loose the breading in the pan or when I serve the chops the first cut all the breading comes off.
I dip the chops in egg then the bread crumbs.
Does anyone have any suggestions.

Thanks much,
Pegth

__________________

__________________
Pegth is offline   Reply With Quote
Old 09-07-2011, 02:03 PM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Dry, wet, dry. Dredge them in flour before the egg and bread crumbs.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-07-2011, 02:13 PM   #3
Assistant Cook
 
Join Date: Aug 2011
Posts: 3
Thank you, I'll try that tonight.
__________________
Pegth is offline   Reply With Quote
Old 09-07-2011, 02:20 PM   #4
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Seasoning the flour is a nice way to season the pork chops.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-07-2011, 02:20 PM   #5
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
One of the best ways to keep the breading on any food item is to refrigerate the breaded food for about 20 minutes before cooking. This allows the gluten in the breading to "set up" a bit and create a cloak around the food.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 09-07-2011, 02:37 PM   #6
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Katie H View Post
One of the best ways to keep the breading on any food item is to refrigerate the breaded food for about 20 minutes before cooking. This allows the gluten in the breading to "set up" a bit and create a cloak around the food.
Does this eliminate the dry, wet, dry method? I've never heard of this, but I do remember my mother used to leave breaded zucchini set on the counter before frying right away. I never paid attention to her order of dipping and breading though.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-07-2011, 02:43 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
Dry, wet, dry then rest before cooking. This is important for fired chicken too.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-07-2011, 03:13 PM   #8
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Quote:
Originally Posted by pacanis View Post
Does this eliminate the dry, wet, dry method? I've never heard of this, but I do remember my mother used to leave breaded zucchini set on the counter before frying right away. I never paid attention to her order of dipping and breading though.
No, it doesn't eliminate those steps. Just makes them better, especially when it comes to making fried green tomatoes.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 09-07-2011, 03:22 PM   #9
Sous Chef
 
Join Date: Apr 2011
Posts: 511
what Katie said - here's what happens -

the egg wash is a bit "sticky" - wants to cling to things.
but if "the thing" is wet, the egg wash - and consequently the breading - "slides off"

the first dredge in flour will ensure the meat surface is dry - that lets the egg wash 'stick'

a rest period after breading might be one of the least mentioned "tricks" to breading for pan or deep frying - put the bread pieces on a rack so air can get to all sides and set the breading - keep in the fridge or room temp - depends on how long. a 20 minute +/- air dry is absolutely essential if you want to 'double dip / bread' something for an extra crunchy coating.
__________________
dcSaute is offline   Reply With Quote
Old 09-07-2011, 03:33 PM   #10
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Quote:
Originally Posted by dcSaute View Post
what Katie said - here's what happens -

the egg wash is a bit "sticky" - wants to cling to things.
but if "the thing" is wet, the egg wash - and consequently the breading - "slides off"

the first dredge in flour will ensure the meat surface is dry - that lets the egg wash 'stick'

a rest period after breading might be one of the least mentioned "tricks" to breading for pan or deep frying - put the bread pieces on a rack so air can get to all sides and set the breading - keep in the fridge or room temp - depends on how long. a 20 minute +/- air dry is absolutely essential if you want to 'double dip / bread' something for an extra crunchy coating.

Amen, amen, amen. You must be standing next to me as I prepare my food for frying. You described, almost to the wrist bend, what I do. Always have perfectly crunchy fried food...that keeps its breading on.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Reply

Tags
pork

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:49 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.