Back to Breaded Pork Chops with Thyme All Reviews for Breaded Pork Chops with Thyme - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6007_091710_pork.jpg
Ingredients Ingredient Checklist 1 cup plus 2 teaspoons coarse salt, plus more as needed 1 cup sugar 10 whole black peppercorns 4 (2-inch) pieces orange zest 4 (1 1/2-inch-thick) bone-in center cut pork chops 1 1/2 cups panko bread crumbs 2 teaspoons chopped fresh thyme 1/2 teaspoon freshly ground black pepper, plus more as needed 1 cup all-purpose flour 2 large eggs, beaten 1 cup safflower oil
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6007_091710_pork.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6007_091710_pork.jpg
6007_091710_pork.jpg
Ingredients
Ingredients
- 1 cup plus 2 teaspoons coarse salt, plus more as needed 1 cup sugar 10 whole black peppercorns 4 (2-inch) pieces orange zest 4 (1 1/2-inch-thick) bone-in center cut pork chops 1 1/2 cups panko bread crumbs 2 teaspoons chopped fresh thyme 1/2 teaspoon freshly ground black pepper, plus more as needed 1 cup all-purpose flour 2 large eggs, beaten 1 cup safflower oil
Directions
Fill a large saucepan with 6 cups water. Add 1 cup salt, sugar, peppercorns, and orange zest. Bring to a boil over medium-high heat and cook until salt and sugar have dissolved; remove from heat and let brine mixture cool completely. Transfer to a large, deep bowl.
Add pork chops to cooled brine mixture and transfer to refrigerator; let marinate for 1 hour.
Preheat oven to 350 degrees. Fit a rimmed baking sheet with a rack and set aside.
Remove pork from brine mixture and pat dry; season with salt and pepper.
In a shallow dish, mix together panko, thyme, remaining 2 teaspoons salt, and 1/2 teaspoon black pepper; set aside. Place flour in a second shallow dish and egg in a third shallow dish.
Carefully dredge each pork chop in flour, shaking off any excess. Then dip each pork chop in egg to fully coat. Finally, dredge pork chops in panko mixture to coat, shaking off any excess.
Heat safflower oil in a large skillet over medium heat. Add pork chops to skillet and cook, turning once, until golden brown, 3 to 5 minutes per side. Transfer pork chops to prepared baking sheet and put in oven. Continue cooking until pork is cooked through, 5 to 7 minutes. Serve immediately.
Reviews (6)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Reviews (6)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 05/22/2012 I made this tonight, and was blown away. It was absolutely delicious! It was fairly salty. I am a healthy eater, and this is a little off my radar with so much salt and being fried. But, never the less you don't hear me complaining. I took the advice of other users and did reduce the salt and rinse off the brine. Hard to say how much I reduced it by, but use your judgment. Totally making this again! Martha Stewart Member Rating: Unrated 11/27/2011 Wonderful taste.. slightly too salty. I am so glad to have this brine recipe, but will reduce salt & sugar next time, also the overall volume. Thanks for the tip on rinsing after the brine. These were a delicious dinner. I will certainly make again. Martha Stewart Member Rating: Unrated 03/01/2011 I'm sitting here eating one of the porkchops and it's wonderful! I did reduce the salt/sugar by over half and the meat was still tender but not salty. Also, I made sure rinse the chop before drying and preparing. Definitely a keeper recipe! Martha Stewart Member Rating: Unrated 01/19/2011 ALWAYS rinse the meat after you brine! No matter what any recipe says, always do it! Also, do not bringe for more than an hour or it gets very salty. Martha Stewart Member Rating: Unrated 12/16/2010 One cup of salt is WAY TOO MUCH! I could barely eat the pork chop and my grandmother had to discard hers. What is the chef thinking when they decided to add one cup of salt? This recipe would have been delicious without all that salt. Martha Stewart Member Rating: Unrated 09/23/2010 Taking me much longer than the recipe indicates to get the pork chops to 160 degrees (safe pork temperature).Martha Stewart Member
Rating: Unrated 05/22/2012
I made this tonight, and was blown away. It was absolutely delicious! It was fairly salty. I am a healthy eater, and this is a little off my radar with so much salt and being fried. But, never the less you don’t hear me complaining. I took the advice of other users and did reduce the salt and rinse off the brine. Hard to say how much I reduced it by, but use your judgment. Totally making this again!
Rating: Unrated
Rating: Unrated 11/27/2011
Wonderful taste.. slightly too salty. I am so glad to have this brine recipe, but will reduce salt & sugar next time, also the overall volume. Thanks for the tip on rinsing after the brine. These were a delicious dinner. I will certainly make again.
Rating: Unrated 03/01/2011
I’m sitting here eating one of the porkchops and it’s wonderful! I did reduce the salt/sugar by over half and the meat was still tender but not salty. Also, I made sure rinse the chop before drying and preparing. Definitely a keeper recipe!
Rating: Unrated 01/19/2011
ALWAYS rinse the meat after you brine! No matter what any recipe says, always do it! Also, do not bringe for more than an hour or it gets very salty.
Rating: Unrated 12/16/2010
One cup of salt is WAY TOO MUCH! I could barely eat the pork chop and my grandmother had to discard hers. What is the chef thinking when they decided to add one cup of salt? This recipe would have been delicious without all that salt.
Rating: Unrated 09/23/2010
Taking me much longer than the recipe indicates to get the pork chops to 160 degrees (safe pork temperature).
All Reviews for Breaded Pork Chops with Thyme
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Breaded Pork Chops with Thyme
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
