Has anyone every tried this, and then grilled the chops? Let me know.. I
would appreciate it.

Bob

Bob Gottlieb wrote:
> Has anyone every tried this, and then grilled the chops? Let me know.. I
> would appreciate it.
>
I sometimes bread pork chops, often with panko. When I do, though, I
bake them or cook them in a dry pan. Haven't tried the combination of
panko and grill. When I grill pork chops I either marinate them or dry
rub them. -aem

On Sun, 07 May 2006 19:56:33 GMT, "Bob Gottlieb" >
wrote:

>Has anyone every tried this, and then grilled the chops? Let me know.. I
>would appreciate it.
>
>Bob
>
i don't know about pork chops, but panko crumbs makes the yummiest
baked chicken fingers you've ever tasted.

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.

BOB


--
Raw Meat Should NOT Have An Ingredients List

" 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

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...


--
Raw Meat Should NOT Have An Ingredients List

" BOB" > wrote in message
. ..
> 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...

Bob, maybe next time dredge the pork chops in a very light coating of flour before an
egg wash, then the Panko. That's the method I use for tonkatsu, and it stays on very
well. Also, the new Mazola oil spray works great on grill grates to keep things from
sticking. You didn't say that was the problem, but every little bit helps

kimberly

In article >,
says...
> 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.
>
>
>

Panko is for frying, not grilling.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Can anyone tell me where in Ontario Canada I can buy Panko?


"Bob Gottlieb" > wrote in message
...
> Has anyone every tried this, and then grilled the chops? Let me know.. I
> would appreciate it.
>
> Bob
>

In article >,
"Bob Gottlieb" > wrote:

> Has anyone every tried this, and then grilled the chops? Let me know.. I
> would appreciate it.
>
> Bob

It's sounds like a miserable idea and I can't see it. You're going to
coat a slab of meat with bread shards and then cook over an open flame?
Burned bread shards. Can't see any other way of it.
I think YOU should try it and let US know. "-)

--
-Barb
<http://jamlady.eboard.com> Updated 5/8/06, Festival of Nations.
"If it's not worth doing to excess, it's not worth doing at all."