Pork Essentials: Oven-Baked Spicy Cutlets
By
Andy Anderson !
@ThePretentiousChef
11
Back in the test kitchen… what to do with them?
Well, I do not want egg-coated, Panko-crusted, deep-fried chops… Not on this chef's watch. I wanted oven-baked chops, sprinkled with some nice spices, and served with rice.
So you ready... Let's get into the kitchen.
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Ingredients
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PLAN/PURCHASE
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2 mediumboneless pork chops, or tenderloins, 1 inch (2.5cm) thick
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THE RUB
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2 Tbsppaprika, sweet or hot, your choice
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1 Tbspcoconut sugar
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2 tspwhite pepper, freshly ground
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1 tspsalt, kosher variety
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1 tspdried thyme
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1 tspmustard powder
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1 tspdehydrated onions, crushed
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1/2 tspground cumin
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1/2 tspdried sage
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1/8 tspcayenne pepper, or to taste
How to Make Pork Essentials: Oven-Baked Spicy Cutlets
- 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.
Sauce Essentials: Asian-Style BBQ Sauce