I promise you that these pork chops are anything but soggy. It just didn’t make for a delicious meal, if you know what I mean. It took me many fails with breaded anything before I learned this lesson. I was always dealing with an end product that was half crispy, half soggy. They’re so easy to clean up and they’re surprisingly durable. If you don’t already own a Silpat baking mat for your baking pans, you need one. When I dredge a cut of meat or fish and then cook it, I always raise the cut OFF of the baking pan with “my own creation” of an oven-safe cooling rack placed on top of a lined baking sheet. The whole point of dredging is to “encase” your cut of meat so it stays moist on the inside and crunchy on the outside. In my own words, dredging is literally a combination of dipping something (normally a piece of meat, in my world) into a liquid mixture and then covering that “something” with a rub, bread crumbs, Panko, or in my case, potato chips.
If you’re interested in the Wikipedia definition, here you go.
So, I want to start off by talking about dredging. I’ve made casseroles with them and I’ve made my own homemade potato chips just to eat alone! Today, I’m making Potato Chip Pork Chops, and let me tell you what.you are going to be in heaven from the first taste to the very last bite! When you have potato chips, you should cook with them, right?! Last week I posted a fun twist on classic chicken salad that used crushed potato chips.
0 kommentar(er)
