Elephant Ears Chops

This is the basic method for doing breaded pork chops. This recipe is for baking them, although you could fry them if you wish. I find this method is less messy. I make home-made breadcrumbs in the food processor from older dried out loaves of bread such as ciabatta or French. The crumbs are way better than any of the commercial stuff out there.

INGREDIENTS:

4 boneless pork chops, around 6 ounces each (loin or shoulder)

1 egg, stirred until well blended

½ cup of flour

1-2 cups of home made bread crumbs

1-2 tablespoons olive oil

1 tablespoon of herbs such as thyme or marjoram or rosemary

Salt and pepper to taste

METHOD:

Heat the oven to 400°F.

Mix the herbs with the bread crumbs. Add just enough olive oil to the crumbs to give them a bit if sheen, but not so much that they are “wet”.  Pour in the first tablespoon and them use your fingers to mix the crumbs. If they seem quite dry still, add more oil. Too much oil and the crumbs will get soaked and start to melt into a mush.

Pound the chops to a thickness of around 3/16ths of an inch.  To do this, put the chops in a plastic bag or fold a sheet of plastic wrap around them, and use a flat meat mallet or rolling pin to flatten and spread the chop out.

Set out 3 pie pans or plates in a row. Put the flour in one pan, then the beaten egg, and then the bread crumbs into the next pans.

Cover a  baking sheet with foil, or use one without as long as it is not black and does not have a lot of dings and cuts in it. Liberally oil the surface and set at the end of the row of pie pans next to the bread crumbs.

Season the pork chops with salt and pepper, then dip one first into the flour on both sides and gently shake off excess flour. Next, dip it into the egg. Use the other hand to take it out of the egg and dip it into the bread crumbs of both sides, then set it on the sheet pan. (The using of one hand for flouring and one for egging and crumbing helps prevent loading your fingers with glop.) Do this with the rest of the chops, leaving some space between each chop so they brown rather than steam.

Place the sheet pan in the oven and cook for 10-15 minutes. The chops should just be turning golden. Shake the pan, and if the chops slide readily. Flip the gently with a turner rather than tongs. Return to the oven for 8-10 minutes. The chops should be golden brown and the pork should no longer be raw. If they are a little pink that is okay. (As long as they reach 140°F internal temperature they are done.)

If you wish, you can fry the chops by heating a large sauté or frying pan over medium high heat, ad when hot, adding enough oil to the pen so it covers it by at least 1/8^th inch. When hot, carefully lay in the chops and fry until crisp on one side, then flip and crisp on the other side. The chop is done when both sides are golden and the meat inside is no longer raw as above.

When done, place a chop on each plate and top with Elephant Ear Salad.  (Or whatever else you feel like.)

Chef’s Notes and Tips:

I use loin and shoulder chops when I want good sized chops, but I have also used pork tenderloin as well. It yields a very tender chop, but they are smaller. You wind up with many smaller pieces, which takes longer to bread. With enough practice, you can use a thicker chop Around 8-9 ounces) and pound it and spread it out into something almost plate sized. This makes an impressive presentation, but remember, it is only an 8 ounce chop. You can cut a loin chop around 2 inches thick, then butterfly it through the top which will make it easier. You can also ask your butcher to do this for you. Don’t make it too thin, though. You want a piece of meat thicker than the breading.

This same method will work with chicken. Boneless, skinless breasts are easiest to do, but you can do it with boneless, skinless thighs also. For breasts, pull the tenderloin over to the side, or simply pull it off and reserve it for another use if that is easiest, then use a knife to cut the filet level with the tenderloin before pounding out. Proceed in the same manner as with pork.

This dish is always quite popular when I make it, so I always make more. The breaded chops make a good cold sandwich on a soft roll; I like it best with a sweet-hot mustard and some of the Elephant Ears salad that is lightly dressed.

Serves: 4

Source: Chef Andrew E Cohen