Paprika-crusted chops

Kreth · 05-10-2010, 05:54 PM

Found this recipe online, and tweaked it a bit. I usually measure out the breadcrumbs, and do the rest by eye.

2 thick-cut boneless pork chops
2 c. plain breadcrumbs or panko
1/4 c. flour
3 tbsp. paprika (I prefer sweet smoked)
1/2 tsp. sugar
1 tsp. oregano
1 tsp. garlic powder
pinch of salt
1/4 c. veg. oil

Mix the dry ingredients in a tupperware, then drizzle enough oil to moisten thoroughly. Drop in the chops one at a time, cover, and shake to coat thoroughly. Bake @ 350 for about an hour.
This also works well with boneless skinless chicken breasts, although I usually pound them flat to cook evenly (or butterfly), and the cooking time will be 25-30 mins.
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Ferrari5180 · 05-15-2010, 03:03 PM

Nice recipe. I am going to have to try it out one of these days when I actually have time on my hands. Thanks!

captain53 · 05-15-2010, 03:12 PM

Sounds Good and I was trying to think of what to cook for dinner as weather is too crappy to cook outside. I happen to have a couple of very thick pork chops in the freezer so I will be trying it tonight! Thanks!

Kreth · 05-15-2010, 03:33 PM

Quote:

Originally Posted by captain53

Sounds Good and I was trying to think of what to cook for dinner as weather is too crappy to cook outside. I happen to have a couple of very thick pork chops in the freezer so I will be trying it tonight! Thanks!

Let me know what you think. This is one of my favorites...
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05-15-2010, 04:54 PM

Yowza...this looks really good and am looking for another way to have my chops. Thx for the recipe.

Kreth · 05-15-2010, 05:13 PM

I've made this several times, with store-bought breadcrumbs, homemade (both white and whole wheat), and panko. IMO, panko gives the best results, especially if you like the texture of tempura.

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captain53 · 05-15-2010, 05:17 PM

Mine are in the oven now, I thought the Panko would be much better but I just had regular breadcrumbs. I have used the crushed unsweetend corn flakes before in a similar scenario just different seasonings and they worked great.

captain53 · 05-15-2010, 06:21 PM

Great Flavor, the little touch of sweetness sets it off. I would recommend the Panko or Crushed Cornflakes for the more crunchy texture. Will definitely have them again and also try the chicken.

Thanks For Sharing the Recipe!

Kreth · 05-15-2010, 06:57 PM

Quote:

Originally Posted by captain53

Great Flavor, the little touch of sweetness sets it off. I would recommend the Panko or Crushed Cornflakes for the more crunchy texture. Will definitely have them again and also try the chicken.

Thanks For Sharing the Recipe!

You're welcome, glad you liked it. I think the original came from cooks.com (or maybe epicurious.com) and was a little heavier on the sugar. I thought it was a little much, so I dialed it back and made a few other tweaks. I think the oregano adds a nice nuance to complement the paprika and sweetness.
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68TriShield · 05-15-2010, 08:37 PM

Pictures are always good too Jeff

captain53 · 05-16-2010, 07:44 AM

Quote:

Originally Posted by Kreth

You're welcome, glad you liked it. I think the original came from cooks.com (or maybe epicurious.com) and was a little heavier on the sugar. I thought it was a little much, so I dialed it back and made a few other tweaks. I think the oregano adds a nice nuance to complement the paprika and sweetness.
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Yeah, I don't think I would want it any sweeter as it had just enough sweetness to enjoy.

05-10-2010, 05:54 PM	#1
Kreth Ronin smoker Join Date: Jan 2009 First Name: Jeff Location: Oneonta, NY Posts: 3,620 Trading: (14)	Paprika-crusted chops Found this recipe online, and tweaked it a bit. I usually measure out the breadcrumbs, and do the rest by eye. 2 thick-cut boneless pork chops 2 c. plain breadcrumbs or panko 1/4 c. flour 3 tbsp. paprika (I prefer sweet smoked) 1/2 tsp. sugar 1 tsp. oregano 1 tsp. garlic powder pinch of salt 1/4 c. veg. oil Mix the dry ingredients in a tupperware, then drizzle enough oil to moisten thoroughly. Drop in the chops one at a time, cover, and shake to coat thoroughly. Bake @ 350 for about an hour. This also works well with boneless skinless chicken breasts, although I usually pound them flat to cook evenly (or butterfly), and the cooking time will be 25-30 mins. Posted via Mobile Device

05-15-2010, 03:03 PM	#2
Ferrari5180 Adjusting to the Life Join Date: Sep 2009 Posts: 433 Trading: (0)	Re: Paprika-crusted chops Nice recipe. I am going to have to try it out one of these days when I actually have time on my hands. Thanks!

05-15-2010, 03:12 PM	#3
captain53 Have My Own Room Join Date: Jul 2009 First Name: Dave Location: Lake of the Ozarks & Austin, TX Posts: 1,333 Trading: (3)	Re: Paprika-crusted chops Sounds Good and I was trying to think of what to cook for dinner as weather is too crappy to cook outside. I happen to have a couple of very thick pork chops in the freezer so I will be trying it tonight! Thanks!

05-15-2010, 04:54 PM	#5
Cigary Guest Posts: n/a	Re: Paprika-crusted chops Yowza...this looks really good and am looking for another way to have my chops. Thx for the recipe.

05-15-2010, 05:13 PM	#6
Kreth Ronin smoker Join Date: Jan 2009 First Name: Jeff Location: Oneonta, NY Posts: 3,620 Trading: (14)	Re: Paprika-crusted chops I've made this several times, with store-bought breadcrumbs, homemade (both white and whole wheat), and panko. IMO, panko gives the best results, especially if you like the texture of tempura. Posted via Mobile Device

05-15-2010, 05:17 PM	#7
captain53 Have My Own Room Join Date: Jul 2009 First Name: Dave Location: Lake of the Ozarks & Austin, TX Posts: 1,333 Trading: (3)	Re: Paprika-crusted chops Mine are in the oven now, I thought the Panko would be much better but I just had regular breadcrumbs. I have used the crushed unsweetend corn flakes before in a similar scenario just different seasonings and they worked great.

05-15-2010, 06:21 PM	#8
captain53 Have My Own Room Join Date: Jul 2009 First Name: Dave Location: Lake of the Ozarks & Austin, TX Posts: 1,333 Trading: (3)	Re: Paprika-crusted chops Great Flavor, the little touch of sweetness sets it off. I would recommend the Panko or Crushed Cornflakes for the more crunchy texture. Will definitely have them again and also try the chicken. Thanks For Sharing the Recipe!

05-15-2010, 08:37 PM	#10
68TriShield Got Torque? Join Date: Oct 2008 First Name: Dave Location: Maryland Posts: 7,194 Trading: (40)	Re: Paprika-crusted chops Pictures are always good too Jeff