I hope you enjoy these tender pork chops.
- Carbohydrate 32.277025 g
- Cholesterol 228.084 mg
- Fat 9.44653 g
- Fiber 2.14885005071759 g
- Protein 48.968175 g
- Saturated Fat 3.1522615 g
- Serving Size 1 1 Serving (333g)
- Sodium 148.969375 mg
- Sugar 30.1281749492824 g
- Trans Fat 1.1053785 g
- Calories 423 calories
Step-by-step
- Dip chops in beaten egg and then in salted, peppered flour (cover well); add oil to frying pan and brown chops lightly.
- Place chops in glass 10 x 13 inch shallow pan.
- Slice onion over chops and add more salt and pepper.
- Dissolve 2 chicken bouillon cubes in 1/2 cup boiling water and add this to drippings in frying pan.
- Pour this over chops.
- Cover entire dish with foil.
- Bake at 375 degrees for 45 minutes.
Overcooking lean cuts of pork at too high a temperature remains the single most common error in home kitchens, causing muscle fibers to tighten and squeeze out moisture prematurely. Loin chops demand controlled thermal transfer, which is precisely why enclosing the baking vessel with aluminum foil creates a trapped moisture environment during the 375 degree Fahrenheit bake time. Dissolving two chicken bouillon cubes into precisely one-half cup of boiling water generates a concentrated saline broth that melds with pan drippings, keeping the meat hydrated as starches from the flour coating thicken the surrounding pan juices over the span of 45 minutes.
Freezing, Reheating, and Scaling Techniques
Cooked loin cuts respond well to preservation when handled correctly before subjection to cold temperatures. Wrap individual baked chops tightly in plastic wrap, then seal them inside a heavy-duty freezer bag to prevent freezer burn for up to three months. Thaw frozen portions overnight in a refrigerator held at 40 degrees Fahrenheit or lower before attempting to reheat them. Reheating requires gentle thermal application; place the thawed chops in a covered skillet over medium-low heat with two tablespoons of water or stock, simmering for 8 to 10 minutes until warmed through without toughening the protein strands. Scaling the portion size up or down requires careful adjustment of the liquid ratio, ensuring the pan remains shallow enough to promote braising rather than boiling.
- Bake in a 10 x 13 inch glass pan to distribute heat evenly across all four portions.
- Brown the flour-coated meat lightly in oil before baking to develop surface savory compounds via the Maillard reaction.
- Slice two large onions directly over the meat to add moisture and aromatic depth as they caramelize underneath the foil seal.
