WR0028 Breaded Center Loin Pork Chops

Breaded Pork Chops

Published: August 11, 2020, by Ivan

Breaded Pork Chops… Is comfort food any time of day or night. Savory, succulent and crispy. Serve it with anything and you will be in a happy place.

I really love Pork Chops but they are notorious for being dry so we are brining or using a marinade to add moisture and extra flavor. So lets get started on making these breaded pork chops.

BRINE INGREDIENTS (Makes 2)
2 Pork Chops (Bone-in 1″ thick)
1 tsp Pepper Corns
1 tsp Mustard Seeds
1 1/4 Cup Water
2 Tbsp Salt
2 Tbsp Sugar
1 Tbsp White Vinegar
1 tsp Orange Concentrate
1/2 lemon cut into 4 pieces
2 Cups Ice Cubes

BREADING INGREDIENTS
1 cup Bread Crumbs
1/4 tsp Garlic Powder
1/4 tsp Thyme
1/4 tsp Oregano
1/4 tsp Celery Salt
1/4 tsp Black Pepper
1/4 tsp Italian Seasoning
1/2 tsp Paprika
1/4 tsp Salt
1 Tbsp Olive Oil

How to make Breaded Pork Chops

1. I have two center loin chops that have been washed to make sure no bone chips are leftover from the butcher. These center loin chops are just under an inch thick and weigh 1.3 lbs together. Keep the pork chops cold in the refrigerator.

2. Heat a saucepan on your stove at 1/3 power to make the brine. Add 1 tsp black peppercorns and 1 tsp mustard seeds and allow the spices to toast up so they can release their oils. This should take about 3-5 minutes in a warm pan.

3. Add 1-1/4 cup of water to make a 2 cup brine. Add 1 Tbsp salt, 2 Tbsp sugar, and 1 Tbsp vinegar to the steaming water. Stir the mixture until the sugar dissolves and all the flavors meld together, then remove the saucepan from the burner to cool.

4. Pour the cool brine into a large bowl and add 2 cups of ice equivalent to a little less than 1 cup of water. Add 1 tsp orange concentrate or 1/2 sliced orange including the rind and the juice of 1/2 lemon sliced including the rind. Mix the brine until the ice is dissolved and the brine is cool.

5. Submerge the pork chops in the brine. Cover the container with clear wrap. Label it and date it, then place it in the coldest part of your refrigerator for a 12-24 hour brine.

6. Remove the pork chops from the brine after the brining period and allow them to drain on a rack. Remove any excess liquid on the pork chops with a paper towel. In a bowl, add 1/4 tsp garlic powder, 1/4 tsp thyme, 1/4 tsp oregano, 1/4 tsp celery salt, 1/4 tsp black pepper, 1/4 tsp Italian seasoning, 1/2 tsp paprika, and 1/4 tsp salt. Mix the seasonings thoroughly.

7. Sprinkle the seasoning all over the pork chops. Make sure you have seasoning on the bone and fat as well. The seasoned bone and fat will add so much flavor to the chops as it cooks.

8. Pour about 1/2 cup of bread crumbs on top of the chops and lightly press the bread crumbs into the pork chops to make sure the bread crumbs stick to everything, including the bone. Flip the pork chops over and add another 1/2 cup of bread crumbs and pat the breading down. Finish by drizzling about 1 Tbsp olive oil on both sides of the pork chops and pat the oil down.

9. Our infrared convection oven specifies 400°F for 16-18 minutes on a high rack, then turn halfway through with unfrozen pork. Check your manufacturers recommendations for your infrared convection oven. Allow the pork chops to rest for 3 minutes after cooking.

Conventional Oven: Pre-heat oven to 400°F. Place the pork chops in a bake pan with a wire rack. Use a little vegetable on the rack to prevent sticking. Bone-in pork chops will require 8 minutes per 1/2″ in an 400°F oven. Use a cooking thermometer to confirm a safe internal temperature of 145°F. This will prevent over-cooking and dry pork chops.

10. The internal temperature looks good. We can turn the convection oven off and allow the pork to rest on a racked plate.

Plating: I plated the Breaded Pork Chops with Carrot Potato Hash and Grilled Brussels Sprouts.

Thanks for stopping by. I hope you enjoy your own Breaded Pork Chops. Remember to share your recipes.

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