Texas Pork Chops Recipes

Steps:

• 1. When the chops are pounded they will double in size. Place the salt & pepper & tarragon on the chops.
• 2. Then dredge the chops in flour, Then in the special egg wash.
• 3. Place the chops in the panko (Japanese bread crumbs) Pressing firmly so the moisture of the wash is in the panko.
• 4. Place the chops in the freezer until they are firm, but not frozen.
• 5. Place the chops in a large fry pan with salad oil at medium heat so the chops will cook but not burn the panko. Turn & cook both sides to a golden brown.

Steps:

• Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
• Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
• Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Steps:

• Grilling Method: Indirect/Medium Heat
• Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot. Bring to a boil over medium-high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from heat and add the ice cubes or cold water (the ice cubes will cool the brine to room temperature faster).
• Place the pork loin in a nonreactive pan or resealable plastic bag (brining bag) and cover with the brine. Cover pan or tightly close the bag and refrigerate for 2 to 3 hours. If you are using an extra large resealable bag or brining bag, rotate the pork a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.
• Meanwhile, make the rub by combining all of the spices and mixing well. You will not need all of the rub for this recipe. Store any leftover rub in a clean, airtight container.
• Preheat a gas grill on high with a smoker box or a foil pan filled with wood chips set under the cooking grates. Just before grilling, reset your gas grill for medium indirect heat. If you are cooking on a charcoal grill, build the fire and sprinkle the wet wood chips over the gray-ashed briquettes just before putting the food on the grill.
• Lightly brush pork with olive oil and sprinkle lightly with rub. Place pork directly on the cooking grate and cook for about 90 minutes or until an instant-read meat thermometer reaches 155°F. Remove pork from roasting pan. Let meat rest for 10 minutes.
• Cut pork loin into thick (double-cut) chops and serve.

Steps:

• In a shallow bowl combine crumbs, chili and salt. In another beat the egg.
• Dip chops in eggs then press them in the crumbs, making sure they are well coated.
• Transfer to a 15" x 10" x 1" baking pan coated with non-stick cooking spray.
• Bake at 350 F for 20-25 minutes, or until meat termometer reads 160°F.

Steps:

• Mix all ingredients except the pork.
• Reserve 1/2 cup marinade for basting.
• Place chops in resealable bag and add remaining marinade.
• Seal bag, turn to coat meat.
• Refrigerate for 4 hours.
• Let chops return to room temp for 30 minutes.
• Drain, discard marinade, and grill over medium heat charcoal until just barely pink (10 minutes) while basting and turning.