Pork Essentials Oven Baked Spicy Cutlets Recipes

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
• Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
• Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
• Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

Steps:

• PREP/PREPARE
• In the last 20 or so years, pork has become gradually leaner; even tender loin cuts can end up tasting dry and bland. However, a quick bath in a brine solution can go a long way to solving that problem Dissolve 1/4 cup salt into 4 cups, (1 quart) of water. Then, place the chops in a shallow dish and pour the brine solution over top. Let this sit for anywhere from 1/2 hour to 2 hours in the fridge before cooking. FYI: Make sure the water is nice and cold before adding the chops.
• After the chops left the oven, I served them with this yummy sauce. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-asian-style-bbq-sauce.html
• Gather your Ingredients (mise en place).
• Mix the rub ingredients together, and reserve.
• If you used a brine solution, remove the chops from the brine, and pat with a paper towel.
• Take a nice sharp knife, and cut each one of the chops in half, lengthwise, then take a meat mallet and, using the spikey side pound them to an even thickness. Sprinkle generously on both sides with the spice mix, and allow them to rest on the countertop for about 30 minutes.
• Chef's Note: Do not go too crazy with the mallet, we want cutlets, not shredded pork. With that said, this is a great way to take out your frustrations.
• Place a rack in the middle position, and preheat the oven to 400f (205c).
• Place the chops on a parchment-lined baking sheet, fitted with a wire rack, and sprinkle a bit more of the spice mixture over just the tops of the chops.
• Place into the preheated oven, and cook until the chops are cooked through, about 18 - 20 minutes.
• PLATE/PRESENT
• Serve while nice and hot with your favorite sides, and maybe a nice sauce. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• In a small bowl, combine the first eight ingredients; rub over both sides of pork chops. Cover and refrigerate 1-4 hours., Place a baking sheet in a 375° oven for 15 minutes. Meanwhile, in a shallow dish, beat egg and milk. In another shallow dish, combine cornflake crumbs, cheese and bread crumbs. Dip pork into the egg mixture, then into the crumb mixture., Remove the baking sheet from the oven and coat with cooking spray. Place chops on the sheet; bake for 15 minutes. Turn and bake for 10 additional minutes or until meat is no longer pink.

Steps:

• PREP/PREPARE
• THE MARINADE
• Gather your Ingredients (mise en place).
• Add all of the ingredients for the marinade to a large pot and bring up to a simmer.
• Chef's Note: Allow the liquid to simmer for 30 minutes.
• Chef's Note: You are making a spicy tea marinade.
• Remove the pot from the heat, allow to completely cool, and then strain out the solids.
• Chef's Tip: Why strain out the solids? Well, after 30 minutes of simmering the solids have given up everything they can. By straining them out, you save time trying to remove all the bits after marinating.
• Add the pork to a large bowl, or Ziploc bag, and pour in the marinade.
• Seal, and place in the refrigerator for a minimum of 12 - 14 hours. If you can go 24 hours, please do so.
• Place a rack in the middle position, and preheat the oven to 400f (205c).
• Remove the pork from the marinade, pat dry with a few paper towels, and place in a baking pan fitted with a wire rack.
• Chef's Note: Make sure the baking pan has sides to hold in all the drippings, or you're going to have one messy oven to clean up.
• Place into the preheated oven and bake until the internal temperature of the pork reaches 175 (80c), about 2 - 2.5 hours.
• Remove from the oven, and allow the pork to rest for 20 minutes.
• PLATE/PRESENT
• Slice against the grain, and serve with some yummy mash potatoes, or rice.
• Put it on a nice soft bun with some mayo, mustard, and a few pickles. So yummy.
• Keep the faith, and keep cooking.

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
• Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan with oil.
• Scatter onions evenly into the baking pan. Place pork chops on top of onions in the pan.
• Combine maple syrup, mustard, garlic, red pepper, chili powder, and salt together in a small bowl. Pour mixture evenly over pork chops. Cover baking dish with aluminum foil.
• Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 1 to 1 1/2 hours.