Crunchy Munchy Pork Chops

Crusted Pork Chops 

Finger Licking good!! It’s so good, you’ll definitely be asked to make it again. I know my husband did!
They taste great when served hot.


I used Pistachios in this recipe. You could try with any nuts that you have in the pantry – Cashews, almonds. ( IF you try it with anything else, let me know how they turned out). I still have some crust left-over, I’m going to try it with fish or chicken the next time.


By the way, I learnt several things while I was making these. Pork Chops have a tendency of drying out if not cooked properly, so after considerable research, I’ve included some valuable tips at the end of this post.

Time:
Cook time: 10 min
Preparation Time: 5 min
Idle Time: 1 hour

Serves: 4         [Unless you have someone who comes in for seconds]

Materials:

  • Non stick frying pan
  • Food processor / Mixer
  • Shallow bowl
  • Plate

Pork Marinade

Ingredients:

  • Pork loin chops – 4 (thinly sliced)
  • Ginger-garlic paste – 2 tbsp
  • Lime juice – 2 tbsp
  • Pepper – 1 tsp
  • Salt  – 1 tsp

Method:

  • Defrost the pork chops to room temperature. Marinade it with ginger-garlic paste, salt, pepper, lime juice. Ensure both sides are well coated. With a fork, I pork the meat a bit, so that the marinade seeps in.
  • Let it sit for at least an hour.

 Pork Chops with Orange Iced Tea

Pistachio Crust

Ingredients

  • Peeled Pistachios – 1 cup
  • Cheddar Cheese – ½ cup
  • Bread crumbs – ½ cup
  • Pepper – 1/2 tsp
  • Salt – 1/2 tsp

Method:

  • Put all the ingredients in a mixer. Spread it on a plate, so that it is easy to coat the chops.

 

AT LAST

  • Heat oil in a frying pan on medium heat.
  • Beat an egg in a shallow bowl.
  • Dip each of the pork chops in the egg and then coat with the pistachio crust.
  • Once the oil is hot, place the chops and cook for 2-5 min on either side or till the meat is white on the inside.

 

Cooking Tips for Tender Pork Chops:

  • Ensure the pan is hot, before adding the pork chops.
  • It’s hard to say how long to fry. It all depends on the thickness. Dont fry too long, else the chops will dry out. ( I learnt it the hard way. Happened to me the first time L) . Thin chops can cook on medium heat for 5 min on either side. The thicker, the more time it will need. A good tip, would be to ensure that the sides are well browned. If you want to be doubly sure, just make a small cut in the meat and ensure that it is not pinkish.
  • Dont turn the meat more than once, else the crust will crumble.
  • Dont cover while cooking, else the meat gets stewed. ( I read this on the net. Apparently the water and the fat from the meat makes it soggy ). If you want to avoid the oil from splattering, you can use a mesh cover.
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