PAN FRIED PORK STEAKS RECIPES RECIPES

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PAN-FRIED PORK SHOULDER STEAKS - HOW TO COOK MEAT



Pan-Fried Pork Shoulder Steaks - How to Cook Meat image

Pork shoulder steaks come in a couple of varieties. There are shoulder arm steaks and shoulder blade steaks. I believe these are shoulder blade steaks, or close to it. These steaks were simply labeled "shoulder steaks," so who really knows. The pig came from my brother's farm in Pipestone, MN. It was free-range, happy, healthy, and well cared for, which is how I want my meat to be raised. Don't you? When my brother and I were in college, we lived together for a few years. We didn't have very much money; we lived on a few hundred dollars a month. Naturally, we ate a lot of Ramen, mac n' cheese, and frozen pizza. Once in a while we would "live it up" and buy some clearance pork shoulder steaks. You know, from the discounted meat section. We pan fried the steaks with some Cajun seasoning and wolfed them down. We were most likely protein starved. These days we know better than to eat meat from the clearance section. I also haven't had "Cajun seasoning" in a very long time. Luckily, my future held no place for MSG-laden, dollar store spice mixes.

Provided by Nils Hoyum

Total Time 15 minutes

Prep Time 05 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 4

2‒4 pork shoulder steaks
Black pepper
Curry salt or plain sea salt
Vegetable oil

Steps:

  • Steps to Make Pan-Fried Pork Shoulder Steaks
  • Tips & Tricks

Nutrition Facts : ServingSize 4 oz, Calories 359, FatContent 27 g, SaturatedFatContent 10 g, CholesterolContent 106 mg, SodiumContent 234 mg, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 26 g

PAN-FRIED BREADED PORK CHOPS RECIPE - NYT COOKING



Pan-Fried Breaded Pork Chops Recipe - NYT Cooking image

Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.

Provided by David Tanis

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

4 (8-ounce) center-cut pork chops, about 1/2-inch thick
Kosher salt and black pepper
2 eggs, beaten
1/2 cup milk
Small pinch of cayenne powder
All-purpose flour, for sprinkling
3 cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
1 cup clarified butter, extra-virgin olive oil or lard, plus more as needed
Lemon wedges, for garnish

Steps:

  • Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
  • Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
  • Sprinkle flour generously over the chops on both sides, then shake off excess.
  • Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
  • Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
  • Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
  • Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
  • Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

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