PARMESAN-CRUSTED BRINED PORK CHOPS

PARMESAN-CRUSTED BRINED PORK CHOPS

I am SO over this cold weather!!

Visions of summer on the water

and back-of-the-boat grilling have even started to invade my dreams.

I am choosing to disregard yet another day of snow fall

and prepare something more in line with warmer days to come.

After the success of brining pork chops

I have vowed that never again will there be rock hard hunks of pork served in our galley.

Brining is so easy and takes such little prep and/or wait time

( just seconds to throw a bit of salt into a water bath and no more than 2 hours sit time)

 

PARMESAN-CRUSTED BRINED PORK CHOPS

2 pork chops

brine (2 cups water:1/8 cup sea salt + seasonings of choice)

1 egg white

1 tsp corn starch

2 tbsp fresh lemon juice

1/2 cup panko

1/4 cup grated parmesan

1 tsp dried parsley

1/2 tsp sea salt

1/2 tsp ground pepper

Oil for cooking

Mix together brine and let chops sit 30 minutes or for no more than 2 hours.

If you refrigerate chops at this point, it’s best to take them out 30 minutes before cooking.

Whisk together egg white, corn starch and lemon juice in a shallow bowl.

Combine panko, parm, parsley, S&P in another shallow bowl.

When ready to cook, remove chops from brine, and dry well.

Dip in egg white mixture,

then is crumb mixture making sure to coat well on both sides.

Heat oil in pan and over medium high heat brown chops

for about 4 minues per side.

Cover, turn off the heat and let sit for 8-10 minutes,

depending on thickness.

I am in such winter denial

that I actually made my favourite potato salad

to serve with these juicy tender chops.

 

Can you blame me?

 

 

 

 

PARMESAN-CRUSTED BRINED PORK CHOPS
 
Author:
Ingredients
  • 2 pork chops
  • brine (2 cups water:1/8 cup sea salt + seasonings of choice)
  • 1 egg white
  • 1 tsp corn starch
  • 2 tbsp fresh lemon juice
  • ½ cup panko
  • ¼ cup grated parmesan
  • 1 tsp dried parsley
  • ½ tsp sea salt
  • ½ tsp ground pepper
  • Oil for cooking
Instructions
  1. Mix together brine and let chops sit 30 minutes or for no more than 2 hours.
  2. If you refrigerate chops at this point, it's best to take them out 30 minutes before cooking.
  3. Whisk together egg white, corn starch and lemon juice in a shallow bowl.
  4. Combine panko, parm, parsley, S&P in another shallow bowl.
  5. When ready to cook, remove chops from brine, and dry well.
  6. Dip in egg white mixture,
  7. then is crumb mixture making sure to coat well on both sides.
  8. Heat oil in pan and over medium high heat brown chops
  9. for about 4 minues per side.
  10. Cover, turn off the heat and let sit for 8-10 minutes, depending on thickness

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