A minimum of one to two hours is recommended. Use enough milk to completely cover the pork chops in whatever container you place them in, but they don't have to be swimming in it. Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.
Marinating pork chops or other meat in milk is more effective at tenderizing meat than other types of marinades, according to Fine Cooking online. The exact mechanism is unknown, but it may involve enzymes in the milk acting on proteins in meat to break them down and thus soften the muscle fibers. Soy Sauce — it's the secret to a delicious pork chop marinade, acting as a brine to tenderize the meat while adding depth of flavor.
Use a low-sodium light soy sauce for a healthier version. Marinade the chicken in a plain yogurt or buttermilk since it contains enzymes and acids. These enzymes and acids work together in order to break down the proteins allowing the chicken meat to become tenderer. This is the reason why chefs soak chicken in yogurt or milk overnight before cooking it.
Milk is the ideal chemical tenderizer, because it is also rich in calcium, which reacts with enzymes in the meat to soften the proteins. Facebook 0 Tweet 0 Pin 0 Email 0. Recipe For a quick midweek dinner, try this easy and savory pork chops recipe.
In a medium bowl mix together lime juice, cilantro, onion powder, garlic cloves, thyme, oregano, cumin, smoked paprika and salt and pepper to taste. Set aside. Wrap up your cutting board in plastic wrap.
Place one pork chop at a time on the board, placing another piece of plastic on top. Set in the medium bowl with the marinade and set aside overnight to a minimum of 20 minutes. Set up a breading station. Next to your marinated pork chops you should have a bowl with milk, one with flour and another with breadcrumbs.
Once your oil is at about degrees, dredge your pork chop first in the flour, then in milk, and then in the breadcrumbs. After the breadcrumbs, they go right into the frying pan. Flip after about minutes, or until the pork chops are golden brown. Same amount of time on the other side. Once they are out of the frying process, dust the pork chops lightly with salt and pepper to your liking.
Enjoy on a bed of buttery rice and salsa verde. Soak pork chops in buttermilk for 4 hours or overnight. Thirty minutes before cooking, drain buttermilk from the chops. Pat the chops dry and season with salt and pepper.
In an ovenproof skillet over high heat, brown one side of the pork chops for 3 to 4 minutes. Flip the chops and put the skillet in the oven. Using Dairy marinades When using dairy products to tenderize your chicken, buttermilk, milk, and yogurt are all good. They each have lactic acid and enzymes. They work together on the meat proteins causing them to break down and tenderize.
This technique works particularly well with smaller cuts of meat, since the baking soda has a lot of surface area to penetrate. We hope you give these tender pork chops a try soon. If you do, try one of these side dishes to go alongside.
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