Baking Pork Question

[jnibori]

First, I wanted to say hello and comment about what a great layout this site is. Very easy to navigate, etc.... As a guy who is slowly transitioning from the BBQ to the oven, I have a feeling I'll be spending a fair amount of time here :eek:

First, I wanted to mention this: I try to cook the leanest way possible, from the meats, to everything else. Even if it means I have to give up some flavors or textures. I don't fry anything. I also like no more that 2-3 step processes. (I'm lazy!!) I say this because it almost always hinders what I try an accomplish, and I wanted to put it out there so I don't waste any body's time with suggestions I know I won't use. (Hope that doesn't sound offensive)

I want to put a crispy, or general flaky coating on baked pork center loin chops. Yesterday, I dipped the pork into liquid egg whites, then applied a store bought bread crumbs, along with my spices, to both sides. I baked the chops for about 30 minutes, slightly covered, then removed the tin cover and broiled them up the top rack for about 3 minutes. (they did reach an internal temp of 160) The chops looked great, but the bread part slid off like cake icing.

I am assuming it's because I covered them, however I am also wondering if I need to use a real egg, with the yolk. Or is there something else, such as using flour?

Seeking help....

Thanks.

PS - On the topic of the same lean center loins. Since they are lean, would marinating them in plain chicken broth help to make them tender? I use store bought marinades, but if I want to not alter the flavor of the meat, but make them a bit more tender during the baking process, what else could I do?

Again, thanks

[Barksdale]

Welcome!

First off, marinating doesn't tenderize unless you use a dairy product.

http://www.taunton.com/finecooking/articles/marinades-flavor-tenderize.aspx

I'd suggest brining the chops. Brining is a great way to ensure moist tasty pork (and chicken and shrimp).

After brining, rinse and dry them. Dip in seasoned flour, then egg (and yes, I'd use the yolk -- or at least some yolk), then crumbs. It's called the double dip method.

Spray Pam on a baking sheet and bake them at 375 uncovered. Flip midway through.

Good luck!

[jnibori]

OK, thanks. I read a bit more and it seems that I baked them at too low of a temp. I'll try a real egg and raise the temps next time. I have to read up on brining a bit more, but from what I read thus far, it sounds like what I've been looking for.

Regards,
jnibori

[NOCHEF&JUSTLOVESFOOD.YUM]

I agree with Barksdale, marinating pork and fowl is the only way to go! Juicy and tender, worth the extra effort.

Here is my Iowa recipe, enjoy!


Cornflake-Coated Pork Chops


Prep: 10 min., Bake: 35 min.


2 large eggs, lightly beaten
2 tablespoons milk
5 cups cornflake cereal, crushed (about 2 cups crushed)
6 boneless pork chops (about 3/4-inch thick)
2 teaspoons lemon pepper
1 teaspoon salt
1 teaspoon garlic powder
1 large lemon, halved
Garnish: halved lemon slices

1. Stir together eggs and milk in a shallow dish. Place cornflake crumbs in a separate shallow dish. Sprinkle pork evenly with lemon pepper, salt, and garlic powder. Dip pork chops in egg mixture, and dredge in cornflake crumbs. Place chops on a lightly greased rack on a baking sheet.
2. Bake at 350° for 30 to 35 minutes or until done. Squeeze lemon juice evenly over chops, and garnish, if desired.



Yield: Makes 6 servings

[jnibori]

Saved!

Thanks.