I just threw together part regular breadcrumb, part panko, and part homemade seasoning, beat the porkchops into the breading by hand. It’s quite cathartic. Especially the fat, cause it breaks down more when it hits the pan (=flavour).
And the carbon steel pan at a steady medium low heat, (don’t need to burn the) little bit of butter between lay ins and flips, and let crisp up.
Over hoods to pull out the smoke is necessary, but worth it to execute it like this.
Served with a cucumber salad, some instant potatoes and some pineapple, cause why not. It fit in the end.
2 Comments
They’re amazing…
I just threw together part regular breadcrumb, part panko, and part homemade seasoning, beat the porkchops into the breading by hand. It’s quite cathartic. Especially the fat, cause it breaks down more when it hits the pan (=flavour).
And the carbon steel pan at a steady medium low heat, (don’t need to burn the) little bit of butter between lay ins and flips, and let crisp up.
Over hoods to pull out the smoke is necessary, but worth it to execute it like this.
Served with a cucumber salad, some instant potatoes and some pineapple, cause why not. It fit in the end.
looks damn good