Evil Pork Chops Food

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

DEVILED PORK CHOPS

Steps:

• Place chops in an oven safe 9x13 casserole dish.
• Mix remaining ingredients together well.
• Pour mixture over chops.
• Marinate in fridge for about an hour (this step is not necessary if you are pressed for time).
• Bake in 350F oven for an hour.
• Serve with rice or mashed potatoes.

EMERIL'S SHAKE 'EM UP PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, cayenne, garlic, and bay leaf. Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours.
• In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan, and Essence. Shake to mix.
• Remove the pork chops from the marinade and shake to remove any excess. One at a time, add the chops to the dry mixture and shake until evenly coated. Remove, place on a large plate, and refrigerate for 15 minutes.
• In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat. Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side.
• Remove from the pan and serve immediately on top of portions of the Cheesy Potatoes au Gratin, with grilled asparagus on the side.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 400 degrees F. Lightly grease a medium gratin dish with butter.
• Cover the bottom of the pan with an overlapping layer of potatoes. Lightly season with salt and pepper and top with a sprinkling of cheese (about 2 tablespoons). Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top. Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream. Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes. Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
• Remove from the oven and let rest 10 minutes before cutting into portions.

PERFECT SMOKED PORK CHOPS

Steps:

• Start your work at least 8 hours before you want to eat.
• Brine the meat. In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. Start with 2 cups of hot water to dissolve salt and sugar. After salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. Make sure the brine solution is cold and add chops -- they should be completely submerged. Cover and refrigerate for 6-8 hours.
• Smoke the chops. Smoking methods can vary. I use a barrel-smoker with an external firebox. Other methods will work, but be sure your temperature stays in the range of 175-200 F and never expose the chops to direct heat . When fire/smoke is ready, remove pork from brine and pat dry with paper towel. Place in smoker. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. At this point, the chops can be cooked or reserved in refrigerator for several hours.
• Cook the chops. Just before cooking, apply about 1 tablespoon of the rub to both sides. Grill on direct heat. This will take about 30 minutes. Be prepared to move the chops to indirect heat for a while of they are getting too brown prior to being done. Cook to an internal temperature of 140°F Remove from grill and rest 5 minutes before serving. Meat will be pink and very juicy -- don't worry about the pink! As long as you achieve a temperature of 140 in the thickest part of the chop, it's safe to eat (the trichinosis bug dies at 137 F). If you prefer a more well-done chop, cook to 150 before removing from heat.
• But, in my opinion, at that temperature, you've just wasted a day's work.