Title pretty much says it all. I have a nice mix of bread crumbs, oregano from my father’s perfect oregano bush, garlic, salt, pepper, and a little powdered unsweetened coconut. It’s good. I usually dip the chops in egg, and then crumbs. i was thinking I’d put the chops fairly far away from the flame. They’re about 1/2" thick.
Just curious, why do you want to broil them vs. simply baking?
I’d say no…the bread crumbs will likely burn. A good thing to remember about broiling, is that it’s essentially grilling, just upside-down. So if you wouldn’t grill something, you probably shouldn’t broil it.
I’d just bake them at 350-375 F.
Hmmm … good question. I guess because I like that crispy edge. The crust winds up pretty thick, and kind of gooey. If I were to bake them (I have to do six, for company), what temp and for how long would you suggest?
Thanks.
I would agree with this. Temp 'em to see when they’re done.
Also, when I do breaded/baked stuff in the oven I like to put the pieces on a wire rack, so that the hot air circulates underneath as well. The underside will still be a little soggier (IME), but it’s not the pooling mess that it would be on a flat pan.
So you could take my advice, or wait on a real cook/chef to show up here in t 3…2…1…
Well, it’s six half-inch pork chops. The oven is a teeny bit slow.
Would anyone venture a ballpark go-in-the-oven time, for dinner at 7pm? (at, say, 350)
I don’t have any particular advice, other than when cooking meat like this, higher temperatures are better than lower temperatures. You like the crispy crust, right? You like the juicy middle, right? Well, with higher temps you get more crispier crust and more juicier middle. Lower temps means more time for heat to transfer from the outside to the inside, which means either less crust, or overdone middle, or both.
I would put them on a baking rack, on a cookie sheet, at 400 degree for 20-25 minutes, depending on the thickness.
Ah! That’s what I needed to know! Thanks!
Remember to give yourself 5 minutes after they come out to let them rest before you serve them. Extra important for pork, which tends to get tight (read: tough) muscle fibers in the heat. Need some time for them to relax a bit.
The bigger the cut, the longer it should rest. Chickens like about 10-15 minutes. A sputnik-shaped beef roast does well with as much as 25-30 minutes!