Heavenly Pork Chop with Broccoli and Mushrooms
Ever wonder how to make flavorful, satisfying pork chop? Are you looking for that great flavor in the meat and nice crisp of the breading? Well, after making countless pork chops for dinner in our little haven, I have finally unlocked the secrets to making the heavenly pork chops we've always wanted to have and enjoy. Here's some tips that I want to share if one night you decide to prepare pork chops for your family at home:
- Soak the pork chops in fresh milk for 30 minutes. Add salt in the milk for flavor. Milk helps tenderize the meat.
- Season the flour using Italian seasoning and garlic and salt powder.
- Choosing the right bread crumbs is very important in able to create the perfect crisp that you are looking for in your pork chop's breading. The kind of bread crumbs that gave us the perfect light crunch of the meat's breading is the Panko Bread Crumbs Japanese Style. It's got the texture that traditional bread crumbs don't have.
- Use well beaten eggs to help the breading stick on the meat as well as to add flavor. Drench the whole piece of meat in the egg, dredge both sides in the flour mixture, drench it again in the egg, and finally, coat both sides with the bread crumbs.
- Make sure that the oil is hot enough before you fry the pork chop, or else, you won't get that nice crisp you want.
Talking about side dish, my favorite is the Chinese style cooking of Asparagus with mushrooms. I found this recipe in my favorite Chinese cook book (I've mentioned this book several times), Everyday Chinese. It's very easy to prepare, simple ingredients, but absolutely delish (not to mention the health benefits from the veggies) that goes perfectly with pork chops. The recipe calls for wild mushrooms but I just use baby portabella mushrooms. It's the most common mushrooms we can find in regular grocery stores. But if you can find wild mushrooms, so much better. Here's the recipe:
- 4 oz fresh shitake or oyster mushrooms (or portabella)
- 1 lb asparagus
- 2 tsps cornstarch
- 1 tbsp vegetable oil
- 2 tsps minced garlic
- 1/2 tsp salt
- 1 tbsp oyster sauce
- 1/2 cup chicken broth
Cooking instructions:
- Cut mushroom caps into 1-inch strips. Cut off the tough ends of asparagus as far down as the stalk snaps easily. Mix cornstarch and 2 teaspoons cold water.
- Heat wok (or pan) over high heat, add vegetable oil. Throw in garlic, asparagus, salt, and stir-fry for a minute. Add mushrooms, stir-fry for one minute. Stir in oyster sauce, chicken broth and heat to boiling. Add cornstarch mixture, cook and stir until thickened.
