In what seems like a lifetime ago, I shared this almond crusted tilapia (which was probably the last time I actually ate tilapia as it’s not a fish I choose to buy any longer) and it went bonkers. Life is too short for mediocre food.These baked pretzel crusted pork chops with an easy maple dijon sauce are an easy and healthy dinner packed with lean protein. Check out my recipe for Adobo Roasted Pork Loin on more advice on pork. Having some common sense is what he told me and from that point on, I was able to cook juicy pork chops. You want juices remaining in the meat which isn’t the same thing as having it blood red. My uncle Tony laughed at that story and reassured me that slightly pink is fine and desired. Watching my husband eat one would be painful for both of us. I would cook those chops till they were like pucks. Years ago, everyone freaked out about pork being slightly pink. There are many variables that affect the outcome - oven temperature, thickness of pork chops, etc. You will learn just as I did when it’s done by look. If you are wary, cook 1 to 2 minutes more. If they are sizzling, golden, and crispy, they should be done. After the first flip, check after 10 minutes. Baking on the lower rack crisps the bottoms turning them golden brown and delicious. Whatever falls onto the baking sheet will be fought for later.īake these at 425 degrees on the lowest rack of your oven for 10 - 12 minutes, flip them over, and bake another 10 - 12 minutes. If there is any coating left, I sprinkle the remainder onto the chops and press it in. If there isn’t any moisture in the rid of the chop! The moisture of the chop should be sufficient enough for the coating to cling. I haven’t found the need to dip these in any liquid whether it’s milk or water before coating. Once the crumbs are all coated, start shaking and baking! Once the dried ingredients are combined, add the oil and squeeze the bottom of the bag to coat all the crumbs. You want to combine the dry ingredients in the bag first to eliminate getting clumps of one spice or another when the oil is added which would immediate bind whatever it clings to first. I don’t find the need to use a zip lock freezer bag for these. Instead, I purchase the less expensive food storage bags with the ties for purposes such as this which is similar to the one provided in the boxed brand. Simply mix everything in a bag and you have your coating.Īs for the bag, I use 1 gallon food storage bags without the zip lock top. Simple ingredients such as panko breadcrumbs, kosher salt, granulated garlic and onion powders, paprika, pepper, sugar, and oil. The ingredients to make the coating should be in your pantry already. I serve this right in the sheet pan at the table. Those turn into dark sinful treats ready to be scooped up. I don't think crunchies is a word but that's what we call them. Then comes the "crunchies" that spilled over when placing the chops on the sheet pan to bake. I turn into a carnivore ripping that piece with my teeth! It’s not pretty but it sure tastes good! Surrounding the bone exists the thinnest layer of fat that the coating clings to - similar to baby back ribs - and that, my friends, is the best part. It has to be lined with enough fat around the edge that results in crispy crunchy deliciousness. When I prepare these pork chops, I already have my eyes on which one is going to end up on my plate. Slow cooked pork, pork roast, and definitely these Shake and Bake Pork Chops coated with a flavorful crispy coating. Don’t know when my taste buds changed, but now I love pork. Whenever my parents served it for supper I would eat only the sides and leave the pork for them. The funny thing about me and pork chops is that I hated pork when I was a kid. Besides, it takes five minutes to combine the ingredients. I’m worth it and my family is worth it so it’s a win win. Some may think I am crazy going through all this trouble, but it’s not trouble at all. It also pleases me to create delicious concoctions that exceed the results from the boxed brands. When I had my kids, I was all about creating whatever I could from scratch knowing every ingredient in my cooking. It was crunchy and slightly sweet and it was my job to shake them in the plastic bag. I grew up making shake and bake pork chops with the famous boxed brand when I was a kid. A quick, simple meal to prepare that’s tasty not only for pork, but for chicken too! Shake and Bake Pork Chops - A copycat recipe of the boxed brand only a million times better delivering perfectly crisp, crunchy coated pork chops flavored with ingredients right from your pantry.
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