Pork Chops with Spicy French BBQ Sauce
This is one of my experiments. I do this most nights when I feel like cooking unless I am on camera.
This is one of my experiments. I do this most nights when I feel like cooking unless I am on camera.
- 1 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp olive oil
- sauce
- 1/2 cup all purpose flour
- 1/2 cup whole milk
- 1 tbsp butter
- 2 pork chops
- 1 egg, beaten with 1 tsp water
- 1/2 tsp sage ground
- 1/2 tsp rosemary leaves ground
- 1/2 cup italian flavored croutons ground up in food processor
- 1 tbsp unsalted butter
- 1/2 each hot green chili pepper de-seeded and chopped very fine
- 1 tsp perpared horseradish
- 1/4 cup bbq sauce
- 1/8 cup all purpose flour
- Carbohydrate 37.2834362265917 g
- Cholesterol 168.58906250654 mg
- Fat 35.37282820447 g
- Fiber 3.38807303909623 g
- Protein 46.5189874767361 g
- Saturated Fat 14.2127370596164 g
- Serving Size 1 1 Serving (307g)
- Sodium 611.895199149875 mg
- Sugar 33.8953631874954 g
- Trans Fat 3.71965127589844 g
- Calories 669 calories
Step-by-step
- Heat Olive oil and butter in large frying pan till about 350 degrees F. or until water drops dance on top.
- Mix together flour, sage, Rosemary leaves and salt.
- Dredge porkchops in egg wash then in flour then in egg wash again and in the croutons. Fry in oil and butter at medium heat until internal temperature is 145 degrees F.
- Meanwhile make the sauce
- Heat butter and oil in a small pan over medium heat. Add hot pepper. Add flour and stir till rue is blonde and cooked to remove flour taste a little. Add horseradish and BBQ sauce. Heat to boiling and add milk. Stir till smooth. Remove from heat.
- To serve pour sauce over porkchop and sprinkle with Cilantro.
Ground Italian croutons form the final crust layer, providing a crunch superior to standard breadcrumbs because the pre-baked bread absorbs frying oil efficiently without turning soggy. Double dredging utilizing an egg wash ensures the seasoned flour and crumb coating adheres completely to the meat during high-heat frying.
Maintaining pan temperature near 350 degrees Fahrenheit prevents excess oil absorption while browning the exterior. Cook the chops until an instant-read thermometer registers 145 degrees Fahrenheit internally to keep the pork juicy.
Adapting this dish for different dietary needs requires straightforward swaps. Gluten-free flour blends substitute easily for all-purpose flour in both the dredge and the sauce roux, while plant-based milk and vegan butter replace dairy components without altering the sauce's thickening capacity.
Executing this meal efficiently relies on parallel cooking. Start the sauce in a separate pan only after the pork is actively frying, timing the roux development to finish right as the meat reaches its target internal temperature.
