Pork chops perfected: A timeless recipe for juicy, crispy delight
Pork chop is a dish that has adorned Polish tables for generations. However, not everyone knows how to prepare it so that it is both juicy on the inside and crispy on the outside. Today, I will share with you my tried-and-true recipe, ensuring your pork chops will always be successful.
Breaded pork chops are a classic dish that has dominated Polish tables for years. Although it seems that preparing this simple dish does not require special skills, the secret to perfect pork chops lies in the details. To achieve soft and juicy meat that melts in your mouth while retaining a crispy coating, it's worth knowing a few proven tricks. How do you make everyone ask for your pork chop recipe? Here are some simple but effective rules that will allow you to prepare pork chops like you've never tasted before!
Why is it worth marinating pork chops in milk?
- Proper meat preparation is key to success. Marinating pork loin in milk is a simple yet highly effective way to achieve tender and juicy pork chops.
- Softens the meat: The enzymes in the milk make the meat fibres more tender.
- Neutralises unpleasant odour: If the meat has a slightly specific smell, the milk will neutralise it.
- Adds moisture: This ensures the chops do not dry out during frying.
Recipe for the perfect breaded pork chops
Ingredients
- 500 grams of boneless pork loin,
- 470 millilitres of milk,
- 1 onion,
- 2 eggs,
- bread crumbs,
- oil or lard,
- salt, pepper.
Preparation:
- Marinating: Cut the pork loin into chops, place them in a bowl, and cover with milk. Add the sliced onion. Cover with plastic wrap and refrigerate for a minimum of 2-3 hours, preferably overnight.
- Breading: Pat the chops dry with a paper towel. Season with salt and pepper. Then coat in flour, dip in beaten eggs, and coat in bread crumbs.
- Frying: Heat the fat in a pan and fry the chops on both sides until golden brown.
Additional tips:
- Which bread crumbs? You can use traditional bread crumbs or panko – the Japanese breading that gives the chops exceptional crispness.
- Seasonings: In addition to salt and pepper, you can add other seasonings to the breading, such as sweet paprika, granulated garlic, or Herbes de Provence.
- Oil temperature: The oil should be well heated but not too hot, so the chops don't burn on the outside while staying juicy on the inside.
- Resting: After frying, place the chops on a paper towel for a moment to drain excess fat.
Preparing juicy and crispy breaded pork chops is not difficult. Just follow a few simple rules and spend some time marinating the meat. As a result, your pork chops will always be successful and will delight all household members.
