Pork Chops

Hi everyone;

I know I promised pheasant chili for the next post and Yes I made it but took no pictures so I will have to see if I can take one when I defrost one of the batches and share it then.. But until then here are some killer pork chops - anyone can make...

I start with some 3/4 to 1" boneless center cut chops - believe it or not the school supporting organization called "Market Day" have some of the best vacuum sealed boneless chops I have found - and reasonably priced too. So you get good quality products and help support your local elementary school too - everybody wins. So this recipe is super easy-- but has a couple of twists. Here are your ingredients:

2 center cut boneless pork chops 3/4- 1" thick

4 Tbsp Corn Starch

3 eggs

1 Cup Panko bread crumbs

1 Cup Regular bread crumbs

Salt & Pepper (to taste)

Onion Powder (to taste)

Granulated Garlic (to taste)

1/4 cup Olive Oil

2 Tbsp Butter

Oven at 350*

OK, here goes - I use zip lock bags for wet and dry breading but you can use pans, bowls or what ever you usually use.

salt and pepper chops to taste

Dredge chops in Corn Starch - let stand in rack or even paper towel for at least 5 minutes (this is the secret to getting the breading to stick - let the carbohydrates and starches bind the the proteins of the pork chops) - you will be able to tell when ready as the starch will start to look a little damp and that is the sign the bonding has started.

While that is going on, whisk together the 3 eggs with a tablespoon of water to make the wet portion of the breading. Season with onion powder, granulated garlic, and what ever spices you like (thyme and rosemary work well with pork too)

Also place both types of bread crumbs in a vessel and mix together, again season with any spices you like- I find the Panko and the traditional bread crumbs make a very nice texture on the final product.

Place one chop at a time in the egg mixture and ensure the chop is covered completely. Then place in the breadcrumb mixture.

Take the breaded chop out - and then place BACK in the egg mixture - then place again in the Bread crumbs (here is the second key - Place the double breaded chop on a plate to rest for at least 5 minutes before starting the cooking process). Repeat with second chop.

While chops are resting, prepare skillet with Olive Oil and butter - I like using the butter as I let it get a little brown and foamy- thus giving some additional nutty flavor to the crust.

Fry on medium high heat until brown and then flip to brown second side (about 4-6 minutes per side).

Place skillet with chops in preheated 350* oven for 15-20 minutes - or until minimum of 146* internal temp (remember there will be a little extra cooking during the rest period).

I serve this with steamed green beans, and cous cous, polenta or some other starch.

For you Ike-o-philes, next post will talk about our latest hunting adventure...

Talk to you soon!