Pork Essentials Oven Baked Spicy Cutlets Recipes

JUICY BAKED PORK CHOPS

Steps:

• Turn your oven to 400 degrees Fahrenheit.
• In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
• Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
• Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

BAKED PORK CHOPS WITH HOT AND SPICY SEASONING

Steps:

• In a small bowl, combine the first eight ingredients; rub over both sides of pork chops. Cover and refrigerate 1-4 hours., Place a baking sheet in a 375° oven for 15 minutes. Meanwhile, in a shallow dish, beat egg and milk. In another shallow dish, combine cornflake crumbs, cheese and bread crumbs. Dip pork into the egg mixture, then into the crumb mixture., Remove the baking sheet from the oven and coat with cooking spray. Place chops on the sheet; bake for 15 minutes. Turn and bake for 10 additional minutes or until meat is no longer pink.

PORK ESSENTIALS: OVEN-BAKED SPICY CUTLETS

Steps:

• PREP/PREPARE
• In the last 20 or so years, pork has become gradually leaner; even tender loin cuts can end up tasting dry and bland. However, a quick bath in a brine solution can go a long way to solving that problem Dissolve 1/4 cup salt into 4 cups, (1 quart) of water. Then, place the chops in a shallow dish and pour the brine solution over top. Let this sit for anywhere from 1/2 hour to 2 hours in the fridge before cooking. FYI: Make sure the water is nice and cold before adding the chops.
• After the chops left the oven, I served them with this yummy sauce. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-asian-style-bbq-sauce.html
• Gather your Ingredients (mise en place).
• Mix the rub ingredients together, and reserve.
• If you used a brine solution, remove the chops from the brine, and pat with a paper towel.
• Take a nice sharp knife, and cut each one of the chops in half, lengthwise, then take a meat mallet and, using the spikey side pound them to an even thickness. Sprinkle generously on both sides with the spice mix, and allow them to rest on the countertop for about 30 minutes.
• Chef's Note: Do not go too crazy with the mallet, we want cutlets, not shredded pork. With that said, this is a great way to take out your frustrations.
• Place a rack in the middle position, and preheat the oven to 400f (205c).
• Place the chops on a parchment-lined baking sheet, fitted with a wire rack, and sprinkle a bit more of the spice mixture over just the tops of the chops.
• Place into the preheated oven, and cook until the chops are cooked through, about 18 - 20 minutes.
• PLATE/PRESENT
• Serve while nice and hot with your favorite sides, and maybe a nice sauce. Enjoy.
• Keep the faith, and keep cooking.

CRISPY BREADED PORK CUTLETS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
• Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
• Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
• Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.