Most people don’t try grilling a breaded pork chop as the breading mix might just fall off the grates having no use at all. Try this method:
Marinate the chops in the milk along with 2 teaspoons of salt. Allow to sit for at least 3 hours. While marinating, start making some sauce. If you enjoy the flavor of apple in your meals, here’s a recipe for a good apple sauce for your grilled breaded pork chops.
If you came from a family that loves pork chops, grilling you breaded chops today can bring back some tasty memories, and if you my mother always pan fried pork chops in sauerkraut, then you too can make difference by bringing back the taste of kraut on the flavors from the pan.
I too remember back before all our pork became anorexic, nice thick chops with a ring of fat around the edge. My mother would cook them so the whole chop was a chip. Then we would all dunk the pork chops in katsup and eat out of hand! I wish I could always bring back those memories.
- 1/2 Hass avocado, seeded and flesh removed from peel
- 2 poblano peppers, roasted, peeled and seeded
- 1 jalapeno, roasted, peeled and seeded
- 1/4 cup plus 3 tablespoons olive oil, divided
- 3/4 cup chopped yellow onion, divided
- 3/4 cup fresh cilantro leaves, divided
- 1 lime, juiced
- 1 1/4 teaspoons kosher salt, divided
- 3 tablespoons water
- 1 pound amberjack fillet
- 1/2 teaspoon freshly ground white pepper
- 8 fresh, white or yellow corn tortillas, warmed
- 4 slices ripe tomato, cut in 1/2
- 2 limes, halved
In a blender, combine the avocado with the roasted poblano and jalapeno peppers, 1/4 cup of the olive oil, 1/4 cup of the chopped onion, 1/4 cup of the cilantro leaves, the lime juice, 1/4 teaspoon of the kosher salt and the water. Puree until smooth and set aside as you prepare the rest of the dish.
Preheat a cast iron grill pan over medium heat. Season the amberjack with the remaining teaspoon of kosher salt and the white pepper. Rub both sides of the fish with the remaining 3 tablespoons of olive oil and place in the grill pan. Sear until just cooked through, about 4 minutes on each side. Remove from the pan and set aside.
To assemble the tacos, divide the fish (in flakes or small chunks) evenly among the tortillas. Place 1 tablespoon of the chopped onion and 1 tablespoon of the cilantro leaves over the fish. Place a half tomato slice over the onions and cilantro and spread some of the Roasted Chile and Avocado Salsa over the tomato and fish. Squeeze some lime juice over the tacos, fold over and eat. Repeat with the remaining tortillas, fish and other ingredients.