"Dave Smith" > wrote in message
...
> On 2014-09-05 5:07 PM, Paul M. Cook wrote:
>> Pork was on sale finally. This years prices have been quite high. So I
>> had
>> a huge package of chops. Me like pork chops. I decided to oven bake
>> them.
>> Usual method, to lightly dip in melted butter then bread them and bake at
>> 425 flipping halfway in between. I remembered discussing eggs with pork.
>> So I made an egg/milk mixture to dip the chops in then breaded and baked
>> as
>> usual. The pork was much more tender, by a lot. It was an amazing
>> difference. The egg really seems to have some kind of tenderizing
>> effect.
>> No more of the old way. I am sure if I have not exactly discovered
>> anything
>> already known somebody will let me know.
>>
>
>
> I would not have thought of doing that for baking, though is seems a sound
> idea for frying them. I only buy pork chops from the local Dutch butcher
> and I tend to grill them.... on the gas grill in summer and in a grill pan
> on the stove during the winter. Occasionally we fry them in a pan. When
> we used to bake them I dipped them in milk, then the seasoned crumbs.

Best chops I ever cooked. A little salt in the egg wash was just perfect.
That's my dinner tonight, again. Applesauce, too of course.



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