Breading pork chops . . . and other stuff???

[Harborwitch]

Last night I was getting ready to cook up some pork chops - and really didn't want to crack eggs for the breading and then dump whatever doesn't get used down the drain. I thought I'd get a small carton of fake eggs for that then I could just pour out as much as I needed.

Didn't do me any good for last night though, until I had a gigantic brain fart (can I say that here?). I smeared about a third of a cup of Best Foods in the bottom of a pie plate, seasoned up my bread crumbs, and coated the chops with the mayo and then into the crumbs and an hot pan.

Those were the juiciest pork chops ever! They weren't real thick so I was worried that they'd dry out a bit - but they stayed perfect and the breading stuck perfectly without any additional flour. Bob and I licked our plates clean.

I don't think I'd use this technique all the time, but it sure worked like a charm.

[DramaQueen]

I've done that with chicken breasts and they come out perfect. No need to use eggs, the mayo does a great job of holding the breadcrumbs, and the flavor is soooo good.

[bjcotton]

Well who'da thunk? What a great idea. How come you put mayo in the bottom of the pan and the bread crumbs on top of it?

[cjs]

I've used mayo for a 'glue' also, Sharon and then crumbs - I agree it's a great method and it browns so nicely also.

[Harborwitch]

The mayo was in one pan and the breadcrumbs in another. I was trying to "not" say slather the porkchops in the mayo on both sides - and should have said then coat in crumbs.

[bjcotton]

Got cha! Sounds good, I loves pork chops!

[Lorraine]

" I smeared about a third of a cup of Best Foods in the bottom of a pie plate "

I'm a bit lost here. What's "Best Foods"

[Gourmet_Mom]

Sounds good Sharon. I think I'll try that next time with maybe some Dijon added in. Do you think that would mess it up?

[Harborwitch]

Hellmans on the East coast - mayonnaise.

I think the Dijon might be pretty darn good in it. Good thought Daphne.

[vannin]

I most use fresh breadcrumbs with parsley or chives or something crumbed up with them. I am sure it makes all meat more tender. I love it on filet steak.