Honey Turmeric Pork Cutlets (2024)

FAQs

How do you get breading to stick to pork cutlets? ›

When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.

The term 'chop' generally indicates the cut will contain a bone. Pork chops usually come from the loin. Pork chops can also be taken from nearer the shoulder, these chops are referred to as cutlet or rib chops. Cutlet/rib chops tend to contain a little more fat, which in turn adds to their flavour and succulence.

Brine the Pork Chops

Brining is a method of soaking meat in salt water that is largely intended for increasing juiciness and flavor. It's a popular alternative to marinating that requires fewer ingredients. However, brining also offers a mild tenderizing effect that is great for all kinds of boneless pork chops.

Muscle fibers contract and push out moisture as meat cooks. It first starts to happen when the internal temperature reaches 104℉ (40℃) and greatly increases once you hit 140℉ (60℃). This is why ribeyes, chicken breasts, and pork chops turn dry and chewy when you cook them for too long.

Overnight soaking will result in too much moisture & your breading will fall off. Remove pork chops from brine, and set aside. Brine should be discarded. Mix all spices in with flour.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

When used in a marinade, honey will help tenderise meat and while it is cooking, the honey gives a distinctive barbecue flavour to food as it caramelises.

Apply dry rub and refrigerate the pork for at least 8 hours.

Create your dry rub by combining 2 tsp (6 g) of salt, 1 tsp (2 g) of dried herbs, and ½ tsp (1 g) of black pepper. Blot each side of the pork chops so they're totally dry, and then coat the meat with the seasoning.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out.

Does pork get more tender the longer you simmer it? ›

Pork shoulder might start out as a fatty, tough cut of meat, but cook it low and slow for a few hours and it will be transformed into tender, juicy shreds that fall apart with the touch of your fork.

As with my dad's pork chops, grilling is a high temperature cooking method. While I recommend cooking low and slow, I emphasize the word slow. This will not be a fast cooking process, so try it when you aren't rushed. I put them in the oven, covered on the lowest bake setting, which happens to be 170 degrees.

The main culprit for breading that won't adhere is meat that's too wet. Try patting the pork chops dry with paper towels before dipping them into the egg mixture.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

I sprinkle my chops with seasoning salt, onion and garlic powder prior to dipping in a milk/egg wash, then the seasoned flour with black pepper added. Then I let the chops sit in the fridge for about 30 minutes to an hour before frying to get the coating "gummy" looking, so the coating will not fall off while frying.

Once you've removed as much moisture as possible, cover your food with the sticking agent of your choice, like egg, olive oil, or mustard, to help the rub bind to the meat.