Pork chops are obtained either from the front rib cage or back section of the pig. Bone-in chops are preferable as the bone retains the moisture with the meat being juicier and flavourful. Chops can be baked, grilled or fried. Baking or grilling are definitely healthy cooking methods. Whatever method you choose, the safe internal temperature for cooked pork chops should be 145 degree Fahrenheit.
Marinating the chops for a couple of hours with a spicy green paste of coriander leaves, green chillies and spices is key. This paste takes these chops up a notch in taste. The chops are first cooked in a skillet, then cooled, dipped in beaten eggs, coated with breadcrumbs and shallow fried. Once out of the pan, they should be served warm with steamed vegetables or salad, incredibly delicious and substantial.
The beaten eggs help the breadcrumbs adhere to the chops. Ensure that the chops are well coated, oil hot enough and heat on medium flame to obtain even browning on both sides. Use a pair of tongs to dip the chops in beaten eggs and your fingers to coat with breadcrumbs. Flip the chops in the pan with tongs rather than with a spatula which separated the coating from the chops. Substitute pork chops with beef steaks or boneless chicken breasts.
Marinating the chops for a couple of hours with a spicy green paste of coriander leaves, green chillies and spices is key. This paste takes these chops up a notch in taste. The chops are first cooked in a skillet, then cooled, dipped in beaten eggs, coated with breadcrumbs and shallow fried. Once out of the pan, they should be served warm with steamed vegetables or salad, incredibly delicious and substantial.
The beaten eggs help the breadcrumbs adhere to the chops. Ensure that the chops are well coated, oil hot enough and heat on medium flame to obtain even browning on both sides. Use a pair of tongs to dip the chops in beaten eggs and your fingers to coat with breadcrumbs. Flip the chops in the pan with tongs rather than with a spatula which separated the coating from the chops. Substitute pork chops with beef steaks or boneless chicken breasts.
Breaded Pork Chops With Green Masala
(Serves 6)
Ingredients:
8 bone-in pork chops
2 eggs (lightly beaten with 2 tablespoons of milk)
3 cup breadcrumbs
2 tablespoons vinegar
oil for shallow frying
salt
Grind to a paste (with very little water)
2 cups of coriander leaves with tender stalks (tightly packed)
few sprigs of mint leaves (optional)
6 long green chillies
6 large cloves of garlic
1" ginger
1/2 teaspoon turmeric powder
2 cinnamon sticks (1.5-inch each)
6 cloves
3 cardamoms
1 teaspoon cumin seeds
10 black peppercorns
Method:
Marinate pork chops with the ground paste, vinegar and salt for at least two hours or more.
Heat a skillet on medium flame and cook chops in batches with no oil. (Make sure to top the chops with some marinade. Do not overcook.) Keep aside to cool.
Beat eggs with milk in a bowl.
Place breadcrumbs in a dish.
On medium flame, heat a nonstick skillet with oil for shallow frying.
Using a pair of tongs, dip chops in eggs then using your fingers coat with breadcrumbs. Shallow fry in hot oil till brown on both sides. Flip chops with tongs and not a spatula (read note above). Place on absorbent paper towels.
Serve warm with some steamed vegetables or salad.
(Serves 6)
Ingredients:
8 bone-in pork chops
2 eggs (lightly beaten with 2 tablespoons of milk)
3 cup breadcrumbs
2 tablespoons vinegar
oil for shallow frying
salt
Grind to a paste (with very little water)
2 cups of coriander leaves with tender stalks (tightly packed)
few sprigs of mint leaves (optional)
6 long green chillies
6 large cloves of garlic
1" ginger
1/2 teaspoon turmeric powder
2 cinnamon sticks (1.5-inch each)
6 cloves
3 cardamoms
1 teaspoon cumin seeds
10 black peppercorns
Method:
Marinate pork chops with the ground paste, vinegar and salt for at least two hours or more.
Heat a skillet on medium flame and cook chops in batches with no oil. (Make sure to top the chops with some marinade. Do not overcook.) Keep aside to cool.
Beat eggs with milk in a bowl.
Place breadcrumbs in a dish.
On medium flame, heat a nonstick skillet with oil for shallow frying.
Using a pair of tongs, dip chops in eggs then using your fingers coat with breadcrumbs. Shallow fry in hot oil till brown on both sides. Flip chops with tongs and not a spatula (read note above). Place on absorbent paper towels.
Serve warm with some steamed vegetables or salad.