I found this tip for breading pork chops that gives you a nice, crisp crust on both sides but still has it coming out practically greaseless. You simply place the breading mixture on a sheet of wax paper, press the chops into it firmly until no more will adhere. Turn it over and do the other side. Now place it on a wire cake rack in a baking pan and bake. The grease will be in the bottom of the pan and both sides of the chop will be brown and crisp. And to facilitate cleaning the pan, place a piece of aluminum foil in the bottom before you start cooking.
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