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Crusted Pan Seared Pork Chops

Farmer

Farmer

Diamond Member
Here it is:

Thin pork chops (0.25" max) from grocery store. 3 coatings:

1.) Flour, salt, pepper, garlic powder, five spice
2.) Beaten egg wash, dash of rice wine, dash of sesame oil
3.) Seasoned bread crumbs, onion-scallion-shallot-garlic pre-sauteed in olive oil

Dip in (1.), (2.), (3.), then sear on both sides in medium-hot oil.

Issue: It tastes fine. However, instead of a golden brown outer crust, I find that the crust blackens easily. I've tried lowering heat but then I would have to cook longer for the meat to get done.

I am using a pan that is fairly thin. Would a thicker pan fix this issue?
 
With chops that thin your pan is too hot if it blackens. Likely burning the garlic as well. Even on medium heat (which is what you want) it would only take 2-3 minutes per side to get done being so thin.
 
Farmer said:
Here it is:

Thin pork chops (0.25" max) from grocery store. 3 coatings:

1.) Flour, salt, pepper, garlic powder, five spice
2.) Beaten egg wash, dash of rice wine, dash of sesame oil
3.) Seasoned bread crumbs, onion-scallion-shallot-garlic pre-sauteed in olive oil

Dip in (1.), (2.), (3.), then sear on both sides in medium-hot oil.

Issue: It tastes fine. However, instead of a golden brown outer crust, I find that the crust blackens easily. I've tried lowering heat but then I would have to cook longer for the meat to get done.

I am using a pan that is fairly thin. Would a thicker pan fix this issue?
Click to expand...

If you have a breaded coating you need to fry instead of sear. Add more oil. (I usually make the oil come up at least halfway on the meat) Let the oil get hot, but not beyond the smoke point. Maybe around 350 degrees...

If your chops are only a quarter inch thick you might as well just put half an inch of oil in the pan and deep fry them.

You really don't want to sear with a breaded coating though.. I only sear plain meat.
 
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spidey07 said:
With chops that thin your pan is too hot if it blackens. Likely burning the garlic as well. Even on medium heat (which is what you want) it would only take 2-3 minutes per side to get done being so thin.
Click to expand...

My girlfriend is a personal chef and has got me to replace olive oil with grape seed oil for frying. It has a neutral flavor unlike olive oil and has a higher smoking point, thus making it better for frying. Food doesn't burn when frying anymore, and everything comes out just great now.
 
Perhaps I will buy a deep fryer off of Amazon. How often is oil changed?

I was at medium heat using canola oil for the searing. I rarely use olive oil as a generic cooking grease. I have also heard grapeseed oil has a higher smoking point.

I'll try again at some point in the future at a lower heat setting.
 
Farmer said:
Perhaps I will buy a deep fryer off of Amazon. How often is oil changed?

I was at medium heat using canola oil for the searing. I rarely use olive oil as a generic cooking grease. I have also heard grapeseed oil has a higher smoking point.

I'll try again at some point in the future at a lower heat setting.
Click to expand...

You don't even really need a deep fryer. I always just use a regular old skillet. It's just harder to get the temperature of the oil just right. I usually use canola oil for frying. I just throw the oil away after that meal since I only fry like this maybe once a month.

For my particular stove, I put about a quarter to a half and inch of oil in the pan with a setting of around 4 (a little below medium). Once it gets hot enough I put the breaded meat in for a minute or two on each side so it becomes golden brown and crispy. Then I put them in another pan and toss them in the oven to finish cooking.
 
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also, I do believe that bread crumbs have a tendency to blacken and burn. consider making more of a flour/bread crumb mix for your crust.

Or even some crushed corn flakes, or some other interesting grainy cereal.
 
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zinfamous said:
also, I do believe that bread crumbs have a tendency to blacken and burn. consider making more of a flour/bread crumb mix for your crust.

Or even some crushed corn flakes, or some other interesting grainy cereal.
Click to expand...

Or crushed-up canned french fried onions. Or a mixture of grated parmesan cheese and bread crumbs. Or freshly-ground almonds.
 
zinfamous said:
also, I do believe that bread crumbs have a tendency to blacken and burn. consider making more of a flour/bread crumb mix for your crust.

Or even some crushed corn flakes, or some other interesting grainy cereal.
Click to expand...

Froot Loops. Crush ya up some fruit loops. Think about it. What's goes good with pork? Fruit. Pick out all the cherry and orange fruit loops (the red and orange ones) and crush them up.
 
I use crushed soda crackers with flour and a bit of baking powder.

add some spices and you can make some good fried chicken or chicken fried steak/porkchops.
 
You need to shallow fry with that breading. Enough oil to come half way up the sides of the chops, heat over medium (if its smoking, its too hot). Cook until golden, then flip. The 2nd side won't take as long as the first.

Of course, be careful with hot oil. Don't use a wobbly pan, don't leave the handle hanging off the stove so you cant knock it onto yourself, use a splatter screen, don't overheat it, don't put in cold or wet items unless you want it to splatter all over.
 
UglyCasanova said:
Your heat is too high. I find that I rarely ever turn the knob above medium unless I'm boiling water.
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Same. Even on 6 out of 10 my pan is pretty damn hot. The rare times it's on 6 or 7 is for searing meat (no coating, just meat) or sautee.

It's like the day I became a better pool player by not hitting it so hard, I became a better cook by turning the damn thing down. 7 on my stove is flat out nuclear.
 
zinfamous said:
also, I do believe that bread crumbs have a tendency to blacken and burn. consider making more of a flour/bread crumb mix for your crust.

Or even some crushed corn flakes, or some other interesting grainy cereal.
Click to expand...

Not a big fan of pork chops, but maybe precooking the chops to some degree prior to coating could get around the blackening/burning problem?

OP, are you bringing the meat to room temp prior to cooking?
 
As others have said, try lowering the heat. Or you're just cooking it too long. People freak out over undercooked pork, so what you normally get is something overdone and dry. A quarter inch chop in oil needs at most 3 minutes per side - could probably get by with less.
 
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Made some parmesan crusted pork chops last night with roasted asparagus and white rice. Egg wash, Panko bread crumbs, and freshly grated parmesan.

Even the MiL was impressed. Said they were the best chops she's had in a while, including the stuffed ones she made last week.
 
zinfamous said:
I was thinking Skittles?

:hmm:
Click to expand...


Hush your mouth. Skittles are for beer.


skittlebrau.jpg
 
Sounds good. Agree with everyone else. Too hot. Both breadcrumbs and garlic burn very easily.

Hungry for some pork now.
 
KnightBreed said:
As others have said, try lowering the heat. Or you're just cooking it too long. People freak out over undercooked pork, so what you normally get is something overdone and dry. A quarter inch chop in oil needs at most 3 minutes per side - could probably get by with less.
Click to expand...

Pork should be served medium. Still slightly pink. It will be moist, super flavorful, tender and delicious. Nothing worse than overcooked pork and most everybody overcooks it to a dry, tough, shoe leather.
 
spidey07 said:
Pork should be served medium. Still slightly pink. It will be moist, super flavorful, tender and delicious. Nothing worse than overcooked pork and most everybody overcooks it to a dry, tough, shoe leather.
Click to expand...

Yeah. I get looks like I'm crazy when I cook my pork tenderloins to medium/medium-rare.
 
spidey07 said:
Pork should be served medium. Still slightly pink. It will be moist, super flavorful, tender and delicious. Nothing worse than overcooked pork and most everybody overcooks it to a dry, tough, shoe leather.
Click to expand...
I prefer medium-well for my pork. But I agree, almost everybody overcooks chops and pork roasts.
 
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