Wednesday, May 25, 2011

Pickle Juice Pork Chops

I know, this sounds insane, but it really is a delicious way to cook otherwise boring pork chops.  They come out so tender, they practically melt in your mouth.  Here's how to make these babies:

Pork chops--either bone-in or boneless, up to you (I usually make about 8 or so for leftovers the next day)
2 eggs
1/4-1/2 C. milk
1/2 C. flour
1 tsp. salt
1/2 tsp. pepper
1 pkg. Progresso Italian style Panko breadcrumbs
1 jar of leftover Claussen garlic dill pickle juice (about a cup or so of pickle juice if you don't want to use Claussen--I use it because they are my favorite pickles and there are huge chunks of garlic and peppercorns in the juice).
Oil, for frying.

Preheat your oven to 350 degrees.  Drizzle oil in a large skillet and bring up to medium high heat.  Pour pickle juice into a pan and bring to a boil.  Set up three pie plates or bowls.  In the first one, mix the flour with the salt and pepper.  In the second, beat the eggs and the milk together.  In the third plate, pour out 1/3 of the package of Panko.

Dip a pork chops into the flour mixture, then the egg mixture, and finally into the Panko, coating both sides of each chop.  As you use up the Panko, pour just a little more out at a time.  If you pour out the entire package at once, the Panko tends to get soggy and won't stick to the new chops.  I tend to pour out 1/3 of the package at a time with good results.

Brown the pork chops on each side for about 3 minutes, or until golden brown.  Add more oil if breading starts to look dry.  Place chops into a baking pan or casserole.  Carefully pour boiling pickle juice all over pork chops.  Cover pan with foil and put it in the oven.  Bake at 350 for 30 minutes for regular sized pork chops.  If you're using thinly sliced chops, bake for 20-25 minutes.  I serve mine with Stovetop Cornbread stuffing.  Enjoy!

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