Sparkling water: The secret to perfect pork chops
Do you dream of juicy pork chops that will amaze your loved ones? A crispy coating paired with a soft, aromatic interior creates an irresistible combination. It turns out that achieving this effect isn't complicated at all. There's one simple trick that revolutionises the preparation of this classic dish.
Pork chops have been a staple on many tables for years as one of the most traditional dishes. However, despite their popularity, preparing them so they're juicy inside and crispy outside can be tricky, even for experienced cooks. Often, the coating peels off the meat and the chops can end up dry and unappealing. The secret to elevating your pork chops to a whole new level is a simple ingredient – sparkling water. Thanks to this, your chops will be tender, juicy, and covered with a perfectly crispy coating.
Sparkling water – the extraordinary ingredient that will transform your chops
Have you ever wondered why the coating of some pork chops falls off, and the meat turns out dry? The answer is simpler than you might think. The key to success is adding a small amount of cold sparkling water to the egg. This makes the coating crisper and more adherent to the meat while the meat remains juicy and tender.
Why does sparkling water work so well?
- Better coating adhesion: The tiny bubbles in sparkling water make the coating more adherent to the meat, creating an even, crispy layer.
- Juiciness of the meat: Sparkling water helps retain moisture inside the meat, making the chops juicier and more tender.
- Flavour intensity: The added moisture allows the spices to absorb better, enhancing the flavour of the meat.
How to prepare perfect pork chops?
Ingredients:
- 4 slices of pork loin,
- 60 ml cold sparkling water,
- 1 egg,
- 4 tablespoons of flour,
- 100 g bread crumbs,
- oil or lard for frying,
- salt and pepper to taste.
Preparation method:
- Wash, dry, and pound the pork into thin slices. Season with salt and pepper.
- Place flour, the beaten egg with sparkling water, and bread crumbs into three separate dishes.
- Coat the chops sequentially in flour, egg, and bread crumbs.
- Heat the oil in a pan and fry the chops on both sides until golden brown.
Important tips:
- Oil temperature: Too low a temperature will make the chops greasy, while too high a temperature will cause them to burn outside and remain raw inside.
- Frying time: The frying time depends on the thickness of the chops and your preference for the degree of doneness.
- Draining excess fat: Place the chops on a paper towel to remove excess fat after frying.
