Paul M. Cook wrote:
:: " BOB" > wrote in message
:: . ..
::: Bob Gottlieb wrote:
::::: Has anyone every tried this, and then grilled the chops? Let me
::: know.. I
::::: would appreciate it.
:::::
::::: Bob
:::
::: Yes, I've tried it. I didn't like my results. I just used Panko
as a
::: breading (kinda rubbed it on...like a dry rub) and grilled over a
::: moderately hot fire, like I usually do 3/4 inch pork chops. I'm
::: thinking that if I'd taken more time with the breading, maybe
using an
::: egg drench to hold the panko on, and used a hotter fire to begin
with
::: (sear, then lower the temp) it would have been better.
:::
::: I *will* try it again sometime.
::
::
:: Panko to me says "deep fry." Or at least I think that is what I
hear coming
:: out of the pantry.
::
:: Paul

LOL. I agree. Or at least pan fried. I don't know why I thought
about grilling, it just sounded right that particular day. It was
interesting, but needs more work. Especially to keep the panko
"crust" on the chops.

BOB
who does more outdoor cooking than inside cooking 'cuz I can and 'cuz
I have way too many grills and smokers...


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Raw Meat Should NOT Have An Ingredients List