On 9/5/2014 2:07 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.

Perhaps, they are not more tender, merely more juicy as a result of how
the coating traps the nature juices of the chops. With egg, the coating
tends to be somewhat thicker and holds onto the breading. Breading will
hold on even better if the meat is allowed to stand a while before
cooking.

I dip very thin pork chops in flour, then egg, then a mixture of dry
bread crumbs and almond meal (the latter from Trader Joe's). I do the
flour for all of them first. Taking the chops in the same order they
were floured, I then do the egg and crumbs. I let them stand for about
30 minutes before frying. If I have to stack them during any part of
this process, I place wax paper between the layers. This pause between
breading and frying causes the coating to stick to the chops and not
peel away in the frying pan.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>