These were great! I followed what others had said about the bread crumb measurements being too much for the portion, so I just eyeballed the measurements. I used regular bread crumbs and seasoned them with rosemary, basil, Emeril Essence, Italian seasoning and a little salt. They were really moist and well-seasoned. My boyfriend said that the seasonings almost made them taste a little like sausage. I love the brining method. I will definitely make these again.
I think this is the best way I've cooked pork chops. I do think the brining process is the key. For me, however, this recipe calls for way too much garlic powder (and I usually like garlic). The garlic taste and smell is overpowering and I will cut it at least by half maybe out completely.
What terrific pork chops! I used boneless pork cutlets and they were so moist and tender. The seasoning in the coating was just great. I cut the oil and butter by about half and used skim milk (because that's all I had in the house). I only soaked them for about an hour, I can't imagine they would be better if left longer, but I'd like to try it. This will definitely be a make-again!
These were definately very moist pork chops even considering how long I had to cook them. I followed the directions and after 3 minutes per side I had raw meat inside. I only fried 2 at a time in the pan. Maybe my chops were thicker than the suggested 1/2 inch. After the first 6 minutes, I turned down the heat a little and finished cooking them. I would definately make these again. I did serve them with some homemade applesauce, too!
I used Pork Ribeyes for this and OMG! I use a milk mix to marinate my chicken almost every time but I never thought pork. I used Himalayan Salt and I let them marinate 1 hour on each side. I didn't have Thyme so I used basil. I blended my bread crumbs, one piece at a time, in my blender so I didn't have to lug out my processor. I fried each side 3 min and put them into 250 degree oven for one hour. I have an internal thermometer for all of my pork meals, 145. Thank you Lennie, I can't wait to try many more versions of this awesome recipe! I have a few methods for pork but this helps thick cut pork PERFECTLY!
Brining makes all the difference with meats that tend to come out dry when cooked. I'd never "milk brined" before but it seemed to work just fine. Guess you could make a more traditional brine and then dip chops in milk before breading. I suggest using Kosher or sea salt for brining rather than table salt. Used bone-in chops which makes meat more moist and flavorful. I changed the seasonings slightly for our tastes and cooked two at a time in a cast iron skillet. Moist, flavorful, nicely browned and attractive. I agree with Lennie, fried chops pair perfectly with good applesauce as a "dip" -- complimentary flavors and the crisp/hot with the cool sauce works great together.
Wow! Let me shout it again, WOW! Loved this version. Made this tonight and my son looked at me and asked, "Am I in the wrong house"? I responded Huh? "Because these are the best dern Pork Chops you have ever made." After much laughter from my wife and I, we settled down to a great meal. I also made Oven Roasted Broccoli as an accompaniment. Thank You.
These were absolutely yummy. I really don't like rosemary so I just left it out and added a shake of paprika instead. I used a big sourdough roll and simply cut some smaller pieces and used my magic bullet to make it into crumbs. I will definitely make these again.
I used bought panko bread crumbs other than that followed recipe exactly.. I usually don't like pork chops but these are the moistest pan fried chops I have ever eaten.. cook only the amount specified..
Very good, nice and tender pork chops. I let the chops thaw in the milk mixture in the refrigerator about 6 hours. Half the crumb mixture was enough for 8 chops. Cooked over medium heat in a cast iron skillet. Used breadcrumbs from my freezer (leftover bread, toasted in oven, and run through the food processor). Will make again. Thanks for sharing the recipe!