Breaded and Baked Pork Chops

I decided the best way to start this post was to show a picture of the wonderful meal I'm going to write about: ).  Breaded and baked pork chops, garlic and herb rolls and roasted veggies!  I already posted the recipe for the roasted veggies but here are some more beautiful pictures of them.

Before roasting.... (my pan may have been just a tad overloaded...oops!)

After roasting : )

And yes, they tasted even more delicious than they looked!  Anyway...moving on to the pork chops.

I decided this recipe would be an especially good one to post about because it gives me an opportunity to share some helpful tips for breading meat.  The best way to bread meat is to set up a standard breading station.  What is a standard breading station you ask?  Good question!  A standard breading station consists of 5 parts, as illustrated below:

If you are left handed and feel more comfortable setting up your station in reverse (right to left), that is just fine.  I find that pie pans and round or 8x8 cake pans work best for the middle three parts of the station.

Raw product:  This is pretty self explanatory. . .just your raw meat in a pan (or on a plate), trimmed and ready to be breaded.

Flour:  This step in the process helps the breading stick to the meat.  I usually add salt and pepper to the flour but you can also salt and pepper the meat before breading it.  Either way works just fine.  Your goal for this part is to get just a thin coating of flour on the meat.  Shake off any excess flour.

Egg wash:  This is a combination of eggs and a liquid.  I use milk but you can also use water.  Usually about 2 tablespoons liquid per egg.  Whip the two together with a fine wire whisk and you're good to go!

Seasoned bread crumbs:  A good ratio for seasoned breadcrumbs is about 1 to 2 tablespoons of seasoning per cup of breadcrumbs, depending on how seasoned you want your final product to be.  You can use whatever spices and herbs you like but some excellent standard seasonings are: oregano, basil, onion powder, garlic powder or salt, salt and pepper.  Also grated parmesan is a great addition.  Quick tip: because this breading station is set up for baking your product, it is okay to season the breadcrumbs.  If you want to fry your product, you can use the same breading station except the seasoning in the breadcrumbs.  Salt breaks down the frying oil so you don't want any seasonings in your breading.  Season the meat instead: )

Final product:  Again, self explanatory. This should be your finished product on the pan you want to bake it in.

Tip for breading:
     The easiest way to bread any product (whether for baking or frying) is to keep one dry hand and one wet hand.  The dry hand (for me it's my right hand) picks up the raw product, dredges it in flour and sets it in the egg wash pan (preferably without getting the hand wet...duh).  The wet hand (again, for me it's my left) coats the meat in the egg wash and deposits the product into the breadcrumbs (preferably without touching the breadcrumbs).  Then use the dry hand again to coat the meat in the breadcrumbs and place it on the baking pan. Why do all this?  Have you ever breaded anything before?  If you try to use the same hand for all tasks, you end up with a clumpy, gooey mess all over your fingers! You basically end up breading your fingers and I'm pretty sure that is not the goal.  If you're not used to doing this, it can take a while to remember to switch hands but the effort is well worth it: )

Alright already!  Enough breading station talk....lets FINALLY get to the recipe: )

Breaded and Baked Pork Chops (Italian-style)

4 pork chops
1.5 cups panko bread crumbs
1.5 tsp oregano
1 tsp basil
1 tsp onion powder
1 tsp garlic salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
pinch salt
2 eggs
4 tablespoons (1/4 cup) milk
enough flour to dredge meat in
salt and pepper to taste for flour

Preheat oven to 425 degrees.  Set up standard breading station.  Using the wet hand/dry hand method, bread the four pork chops.  Place pork chops in oven for 35 to 40 minutes or until cooked all the way through.

Garlic and herb rolls

Pre-made Dinner roll of your choice
2-3 tbsp melted butter or margarine*
1/4 tsp each of the following seasonings
- oregano
- basil
- garlic powder
- paprika
- whatever other seasoning you like

Preheat oven to 350 degrees.  Combine seasonings and melted butter.  Let sit at room temperature for 10 to 15 minutes, to allow flavors to mingle.  If butter solidifies, remelt it in microwave.  Using a pastry brush, brush the tops of the rolls with flavored butter.  Bake for 5 to 7 minutes, or until roll is warm and begins to brown.

If I had been thinking properly when I made the rolls, I would have sprinkled some fresh, chopped thyme on top....ooops! Oh well...

*If using butter, you must clarify the butter before brushing it on the rolls.  Clarifying butter removes the water and milk solids from the butter, leaving just the butterfat.  Why do this?  Unclarified butter will burn on top of the rolls within minutes, before the rolls can even heat up.  How do you clarify butter?  Here's what my Professional Cooking book suggests:
Method 1
     Melt butter in heavy saucepan over moderate heat
     Skim the froth from the surface
     Carefully pour off clear melted butter, leaving the milky liquid at the bottom of the saucepan
Method 2
     Melt butter in heavy saucepan over moderate heat
     Skim the froth from the surface
     Leave the pan on the heat and continue to skim the froth from the surface as it forms.  The water at the bottom will boil and gradually evaporate.
      When the butter looks clear and no longer forms a scum, strain the butter through cheesecloth.

Whoa! That was a long one! Okay done now...hope you enjoyed it!