These thin pork chops are coated in a flavorful combination of panko bread crumbs, Parmesan cheese, and fresh sage, then fried till supremely crisp on the surface and tender and juicy inside. On the grocery retailer, search for bone-in pork chops for this recipe; boneless pork chops typically end up robust and chewy within the crock pot, since the bone helps to stop the meat from overcooking and drying out. Optionally available flavorings: 2 smashed garlic cloves, half teaspoon black peppercorns, 1 bay leaf.
The cooking juices can be used to make a delicious onion gravy for mash. Use a brush to get the golden juices off the tray (especially around pork) and dab it onto the pork – this is key for flavour and colour! How To Cook dinner Tender & Juicy Pork Chops in the Oven.
I actually love how the top of the potatoes turn into crispy and golden, and the underside will get infused with the juices from the pork. Caramelize the sliced onions in a large skillet along with the thyme sprigs, stirring often. Stir every little thing to combine, and ensure to scrape up the browned bits from the bottom of the pan.
It’s not strictly vital — you can nonetheless use this method to make nice pork chops even without brining — but if you have some additional time, I recommend it. Brining actually modifications the cell structure throughout the meat, leading to a noticeably juicier chop.
Deglaze the frying pan or roasting tin with cider, wine, apple juice or balsamic vinegar for an immediate gravy; add a splash of cream or crème fraîche, some mustard and a knob of butter for a richer sauce. The gravy will get its taste from one other secret of the Southern kitchen – by recycling the pan drippings from the meat preparation to add wealthy, finger licking flavor.