Mediterranean Diet for Beginners—How to Get Started
Fried Breaded Pork Chops Recipe - Food & Wine
Breaded and fried cutlets have their place on tables in countries around the world. In Italy, meats are prepared Milanese; in Germany and Austria, they make schnitzel; in Japan, their version is called katsu — to name just a few. While all varieties are golden, crispy, and delicious, a handful of key factors set the different types apart.
First, some preparations include tenderizing the meat by pounding it to a uniform thickness, while others leave it as-is. For this recipe, the pork is not pounded; you'll want your chops to be no thicker than 3/4-inch each. Next, there's the type of breadcrumbs used. Here, we use panko, which produces an especially flaky and crackly crust; the addition of freshly grated Parmesan cheese and minced sage adds a delightfully savory edge.
The last differentiator is the cooking method. Pan-fried cutlets like these breaded pork chops retain more of their inherent flavor because they're less greasy than deep-fried. They cook quickly and keep a moist interior while the exterior develops a nice crunch.
Frequently Asked Questions In this recipe for pork with panko, the lightly seasoned pork chops are dipped in an egg wash to help the breading stick to the surface. As the crust cooks, the egg wash forms a thin layer that helps the coating cling to the pork chops without falling apart.If you're working with breaded pork chops, pan-frying them will likely offer the best results and help achieve a crispier, golden-brown crust. However, if the pork chops aren't coated with panko or another type of breadcrumb, baking them may be the better option for a juicier result.
Notes from the Food & Wine Test Kitchen Panko is made from crustless, coarsely ground white bread and tends to absorb less oil in the cooking process than standard breadcrumbs (which can be made from bread of various grains and are more finely ground). As such, we strongly advise making this pork with panko only. Although pan-frying these breaded pork chops will achieve the crispiest results, it's a bit more challenging to maintain a consistent oil temperature when applying this cooking method (as opposed to, say, baking). For an even cook, ensure your oil is sufficiently hot before adding the pork chops.15 Meals Middle-Class Moms Cooked In The '80s
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Pass the Jell-O Cake, Please!The 1980s may have been a time of excess in things like flashy sports cars and rampant consumerism, but for middle-class families, things were a lot more down-to-earth, even on the dinner table.
Comfort foods and convenience were king, along with a few trends toward more "exotic" flavors. Here's what big-haired, shoulder-padded middle-class moms in the '80s were cooking up in the kitchen.
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Sloppy JoesNo, sloppy joes weren't just school lunchroom fare, they made regular appearances on dinner tables, too. Canned Manwich, arguably the most popular way to make sloppy joes, was introduced in 1969, but it really took off in the '80s. It may not be as popular today as it once was, but it's still a fast, cheap, and filling meal.
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Breaded Pork ChopsYep, we're talking about Shake 'N Bake. Making breaded pork chops (or chicken drumsticks, or fish, if you were fancy) on the stove is a mess with splatting oil, but Shake 'N Bake solved all that nonsense. Plus, it was marketed as a healthier alternative to frying, and everyone who was doing aerobics with Richard Simmons in the '80s was into that.
Salisbury Steak Frozen Meal
Salisbury SteakMicrowaves were the height of convenience at the time, so frozen meals were popular. One of the most common was salisbury steak, a seasoned beef patty that's a burger and meatloaf mashup. It was always drenched in gravy, of course, and usually came with mashed potatoes too. Later on, you'd start seeing the dish in school lunches, but it's clearly dropped in popularity since then.
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7-Layer DipPeople love 7-layered things. Salad was the big one in previous decades, but 7-layer dip reigned supreme in the 1980s. Tex-Mex food (we thought of it as just "Mexican food" back then) was gaining popularity fast, and this dip layered all the best stuff: guacamole, refried beans, sour cream, veggies, and cheese. Salsa was also a must, since this is the decade when it started to become as American as apple pie.
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Poke CakeEveryone was making poke cakes in the '80s. It's another brand invention, this time by Jell-O, the cake's essential ingredient. Just make a box mix cake, poke holes in it with the handle of a wooden spoon, and pour liquid Jell-O over it. Its artificial flavor and color seep into the cake for a festive, tooth-rotting treat.
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French Bread PizzaHow do you make staple food pizza more fun, and most importantly, easier to make at home? Skip the dough and put it on a loaf of store-bought supermarket French bread instead. The crust was always crunchy, the middle bread was always a bit soggy from the sauce, and there was always plenty of cheese and pepperoni. Even frozen, microwavable french bread pizzas were a hit back then.
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Beef StroganoffSure, some people demanded steak in their stroganoff, but middle-class moms knew the best shortcut: ground beef. Sure, it may have turned into a very unappetising looking slop by the time dinner was ready, but it sure tasted good. Hamburger Helper was the standard, but some moms made their own with canned cream of mushroom soup instead.
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Penne with Vodka SauceOpposite ground beef stroganoff on the fancy pants scale of '80s noodles was penne with vodka sauce. It burst onto the scene, and it was on every Italian restaurant's menu, so naturally moms wanted to try and do it up at home, too. Turns out, it's a pretty easy and economical recipe, so many lucky families got to eat that creamy, sophisticated pasta often.
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Monkey BreadPresidents are known to influence the country's taste, and that happened in the '80s with monkey bread. It was one of President Reagan's favorite treats, and First Lady Nancy Reagan's recipe for it is everywhere. At home, middle-class moms used shortcuts like canned biscuit dough to make it a fast and simple recipe, complete with tons of butter, brown sugar, and cinnamon.
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Onion DipThe 1980s were big on dips, and onion dip was one of the easiest dips to make that was also incredibly satisfying. Like so many other recipes of the time, it starts with a packet of French onion soup seasoning mix (good old Lipton), and ends with sour cream. And that's about it — just add potato chips.
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Spinach DipEvery party in the '80s had a sourdough bread bowl filled with spinach dip. It's one of those recipes that is printed on the back of a package (in this case, Knorr vegetable soup mix) that becomes iconic. No matter if you prefer chunks of bread or carrots as your dipper, that creamy dip will be gone in no time.
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TacosAmerica really started its love affair with ground beef hard shell tacos in the '80s, and it's been a staple ever since. Families with lots of kids especially loved it since everyone made their own. Hate lettuce? No problem, load up on cheese. Love heat? Pass the jalapenos, please. Taco night was always something special to look forward to.
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Mud PieMud pie, or the "Mississippi" style, sprang up all over the place in the '80s. It could take many forms, but what the name always implied was chocolate, and lots of it. Coffee, crushed Oreos, and Cool Whip often made appearances as well, making for an easy and cheap dessert for moms to tackle. Mud pie's cousin, French silk pie, was also common in the decade, but felt a little too sophisticated for home cooking. Best buy that one frozen, or from Baker's Square.
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Anything With Sundried TomatoesIf you ever thought, "Hm, what could jazz up this boring recipe?" in the 1980s, chances are the answer was sundried tomatoes. They were trending big at the time, and so every mom had a jar stashed away in the pantry for special occasion meals. Bonus points if you also had pine nuts in the same dish.
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Poppy Seed DressingWhat is poppy seed dressing, exactly? All we know is that it's some kind of liquid sauce that happens to have poppy seeds in it. It could be for any kind of salad you can imagine, including things like slaw and potato salad, it could be creamy, or vinaigrette based, and it could be store bought or homemade. All that mattered were those tiny black specks that imparted seemingly no flavor.
This article was originally published on Cheapism
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More From CheapismBreaded Pork Chops - WMUR
Breaded pork chops
Steve Cybulski of Blackwater Mustard shows how to make his wife's breaded pork chops recipe.
WEBVTT IN THE UPPER 50'S, LOWER 60'S. THEY CHANGE COMES NEXT WEEK. ERIN: I AM JOINED BY STEVE CYBULSKI FROM BLACKWATER MUSTARD, AND TODAY HE IS MAKING JILL'S BREADED PORK CHOPS. THIS IS YOUR WIFE'S RECIPE? STEV THAT IS RIGHT. IT IS THE BEST RECIPE YET. ERIN: HOW DO WE START? STEVE: I HAVE FLOURED SOME PORT OF SPAIN WE RAISE OUR OWN PORK. YOU CAN GET HIGH-QUALITY CHOPS AT THE WINTERS FARMERS MARKET COLD GARDEN -- AS COLD GARDENS THIS SATURDAY. ERIN: WHAT ARE YOU USING? REAL BREADCRUMBS, RIGHT? STEVE: YES. THIS IS PANCO IN HERE. THREE TABLESPOONS OF OLIVE OIL, SOME DRIED OREGANO, DRIED PARSLEY, LITTLE SALT AND PEPPER. ERIN: IT IS CHUNKY, SO THERE WILL BE A LOT OF CRUNCH THERE. STEVE: OH, IT IS VERY NICE. ERIN: AND THE SAUCE USED IS YOUR MUSTARD SPIRIT YOU HAVE SO MANY DIFFERENT EYES OF MUSTARDS. STEVE: EIGHT VARIETIES OF MUSTARD. THE ONE WE'RE USING TODAY IS THE NUMBER FIVE FROM THE NUMBER FIVE SATURN IN HOPKINTON. THEY HAVE SERVED THIS RECIPE ON THEIR MENU. ERIN: THAT IS GREAT. STEVE: YOU WANT TO HAVE YOUR OVEN AT 425 PREHEATED. PUT IT IN FOR 18 MINUTES, FLIP IT ON THE OTHER SIDE FOR 10. MEANTIME, WE MAKE THE SAUCE -- TWO TABLESPOONS OF BUTTER, MELT THAT DOWN. WE WILL STIR IN A MIXUP SHALLOT. YOU WANT TO SAUTE IT FOR ABOUT 10 MINUTES UNTIL THE SHALLOT GETS NICE AND SOFT. PUT IN A CUP OF CHICKEN BROTH, A LITTLE BIT OF LEMON JUICE. ERIN: FROM HALF A LEMON? STEV ABOUT HALF A LEMON IS GOOD. YOU WANT TO BRING THAT TO A BOIL. ONCE IT BOILS, DROP AND HEAVY CREAM, TWO TABLESPOONS. ERIN: JUST TO THICKEN IT UP. STEV JUST TO HELP ALONG. THE FUN PART OF COURSE IS THE MUSTARD OR USE 1 CUP OF MUSTARD. THAT IS WHERE THE FLAVOR IS. I LIKE TO GO LITTLE GENEROUS ON THAT. STIR IT UP UNTIL IT THICKENS. WHEN YOU ARE SET, THIS IS WHAT YOU HAVE. ERIN: WHAT ELSE YOU HAVEN'T THE MARKET? LET PEOPLE KNOW WHEN IT TAKES PLACE. STEVE: SATURDAYS FROM 10:00 UNTI 2:00 AT THE COLD GARDEN GREENHOUSE APP OFF OF LOUDON ROAD. JUICES, GRANOLAS, EVERYTHING YOU NEED. ERIN PEOPLE SHOULD CHECK THAT OUT BECAUSE IT IS STILL GOING ON. STEVE: ABSOLUTELY.
Updated: 12:46 PM EST Mar 11, 2016
Editorial Standards ⓘBreaded pork chops
Steve Cybulski of Blackwater Mustard shows how to make his wife's breaded pork chops recipe.
Updated: 12:46 PM EST Mar 11, 2016
Editorial Standards ⓘ
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