Cheez-It Pork Chops

I don’t think I’ve cooked pork chops often, but I read that brining them helped them stay moist during cooking, and that definitely was the case here. It’s also an easy way to get in a little bit of flavor, to compliment the Cheez-It breading.

IMG_5460Ingredients:

  • 3 cups cold water, divided
  • 2 tablespoons coarse kosher salt
  • 1 1/2 tablespoons mustard powder
  • 3 thick pork chops, 1 3/4 – 2 pounds total
  • salt and pepper
  • flour for dredging
  • 2 eggs
  • 1 cup finely crushed Cheez-It crumbs
  • 2 tablespoons vegetable oil

Combine 1 cup of the water and the two tablespoons salt in a small pot and bring to a boil. Cook until the salt dissolves, then remove from the heat and add the remaining 2 cups of cold water and the mustard powder and stir together. Pour the mixture, which shouldn’t be too hot thanks the the cold water, into a large ziplock and add the pork. Press out most of the air and seal, then flip a few times to make sure the pork has all been submerged. Place the bag in the refrigerator for 1 hour, then let rest at room temperature for an additional 30 minutes.

IMG_5446Preheat oven to 350 degrees. Sprinkle flour on a plate or shallow bowl. Whisk the eggs lightly in a bowl. Place the Cheez-It crumbs on a plate or shallow bowl.

Pour the water out of the bag, then pat the pork dry on both sides with paper towels. Sprinkle salt and pepper on both sides of each pork chop.

IMG_5454Place a cast iron pan over medium heat and add the oil. Dredge one piece of the pork through the flour until well covered. Dunk it in the egg on all sides, then into the Cheez-It crumbs until covered. Place in the heated pan, and repeat with the other pieces of pork.

IMG_5456 IMG_5457Cook the pork 3-5 minutes on each side, then transfer the whole pan to the oven and cook 5-7 minutes, until a thermometer in the thickest part of the meat reads about 140 degrees. Tent with foil and let rest 10 minutes before serving.

Pork and potatoes!

Pork and potatoes!

IMG_5465The Cheez-Its made a flavorful, crunchy coating, and as already mentioned, the pork stayed super moist and flavorful. Luckily when I bought this pork it was buy one get one, so I can try some more brining soon!

Cheez-It Pork Chops

  • 3 cups cold water, divided
  • 2 tablespoons coarse kosher salt
  • 1 1/2 tablespoons mustard powder
  • 3 thick pork chops, 1 3/4 – 2 pounds total
  • salt and pepper
  • flour for dredging
  • 2 eggs
  • 1 cup finely crushed Cheez-It crumbs
  • 2 tablespoons vegetable oil

Combine 1 cup of the water and the two tablespoons salt in a small pot and bring to a boil. Cook until the salt dissolves, then remove from the heat and add the remaining 2 cups of cold water and the mustard powder and stir together. Pour the mixture, which shouldn’t be too hot thanks the the cold water, into a large ziplock and add the pork. Press out most of the air and seal, then flip a few times to make sure the pork has all been submerged. Place the bag in the refrigerator for 1 hour, then let rest at room temperature for 30 minutes.

Preheat oven to 350 degrees. Sprinkle flour on a plate or shallow bowl. Whisk the eggs lightly in a bowl. Place the Cheez-It crumbs on a plate or shallow bowl.

Pour the water out of the bag, then pat the pork dry on both sides with paper towels. Sprinkle salt and pepper on both sides of each pork chop.

Place a cast iron pan over medium heat and add the oil. Dredge one piece of the pork through the flour until well covered. Dunk it in the egg on all sides, then into the Cheez-It crumbs until covered. Place in the heated pan, and repeat with the other pieces of pork. Cook the pork 3-5 minutes on each side, then transfer the whole pan to the oven and cook 5-7 minutes, until a thermometer in the thickest part of the meat reads about 140 degrees. Tent with foil and let rest 10 minutes before serving.

 

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Dinner and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s