""This technique ensures a crisp, flavorful crust while gently finishing the pork chop without overcooking, resulting in tender and juicy meat," says Politte. To start, Politte shares his tried-and-true blend for encrusting pork chops, which includes panko breadcrumbs for a crispy, light texture, grated Parmesan for savory depth and a browned crust, minced fresh herbs like rosemary and thyme for aromatic notes, garlic and onion powder to boost umami, a bit of smoked paprika, and, of course, salt and black pepper."
"Most of us know that it's worth it to brine pork chops ahead of time, as brining meat (and sometimes even thick fillets of fish) in either a wet or dry brine can help the meat retain moisture during the cooking process, as well as add more flavor. In an ideal world, we'd all be brining most meats long before cooking them, but in reality, there isn't always time to let meats sit in a coating of salt overnight in your refrigerator."
Encase pork chops in a seasoned breaded crust when brining is not possible. Use a coating of panko breadcrumbs, grated Parmesan, minced rosemary and thyme, garlic and onion powder, smoked paprika, salt, and black pepper. Dredge chops first in beaten egg mixed with a splash of buttermilk or Dijon mustard to help the crust adhere. Sear chops in a hot heavy skillet over medium-high heat with a small amount of oil to form a golden crust, then finish in a 400°F oven using a pan-to-oven method. Allow cooked chops to rest before serving to redistribute juices and maintain tenderness.
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