"Pico Rico" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>> 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.
>>
>
> sealing in the moisture so they don't dry out?

Could be, they were moist. Looking forward to dinner tonight. I bought 12
pounds of those chops. I amy go crazy and make faux taters.

I'm whipping up another batch of pork with spicy salt tomorrow. The egg
wash surely contributes to that dish's tenderness.



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