So the dinner with the high temperature cooked panko encrusted chicken went so well, I decided to apply the same idea to pork. Only, I did not mallet the whathaveyou out of them to make them slender like the chicken, so I decided to experiment with the temperature. Flattened chicken would cooked to perfection at 500 degrees F. I cooked these pork chops at 475.
What to assemble before you start because it all happens quite fast indeed:
I used three pork chops (each about the size of 1/2 of a butterfly chop
1 pint buttermilk
1 T Sriracha Sauce
1 zip lock bag
1 1/2 cups Panko (you can get plain or seasoned as you prefer)
1/4 t fresh cracked black pepper
1 t dried parsley
1 t paprika
2 t garlic powder
I do not salt but I am used to very low or no salt, you may need some salt
1/2 cup fresh ground Parmesan
9 x 12 baking pan lined with foil
Non stick spray
Preheat the oven to 475 degrees F (yup, I decided)
As soon as I got home from the store, I took the pork chops out of the package and placed them in the zip lock bag with the buttermilk and Sriracha Sauce If you are cooking dinner within a half hour, leave the bag on the counter, otherwise refrigerate it and then take the bag out of the fridge 45 minutes prior to baking. Room temperature meat will cook faster. This high heat method needs the meat to cook up fast so it finishes throughout and yet remains tender and juicy.
Mix up the Panko, seasonings, and Parmesan in a medium sized bowl.
Pull the pork chops out of the bag one at a time and gently shake - don't try to get all the buttermilk off just the excess. Then coat each chop thoroughly with the Panko mixture. Press the Panko mixture firmly into the meat. If you run out of Panko stuff, mix up some more. If you have extra you can press it in on the top or pitch as you prefer.
Lay them in the foil lined pan (don't forget to spray with the non-stick stuff first).
Pop the pan into the preheated oven. They should be done in 15-20 minutes depending the thickness of the chops. The Panko will be well browned, bordering on but not achieving an unhealthy charring.
Today's pork should not be cooked to the point of well done. It should still be faintly pink when removed from the oven. An internal temperature of 145-150 is fine. Check the chubbiest chop with an instant read thermometer. Mine were fat little fellows and took about 25 minutes. The pork chops are not improved with a higher internal temperature and will turn out dry in spite of the best efforts of the buttermilk.
Tent with foil for 10 minutes after they are removed from the oven. This will allow the juices to spread throughout and enhance the lovely texture.
Tonight, I served them with microwaved new potatoes and frozen cut green beans, layered with thick cut applewood smoked bacon which was sliced into nice delicious chunks.
Serve, and accept applause as mindfully as possible.
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