Pickle Schnitzel-Pickle-Brined Pork Chops With Sweet And Spicy Peppers
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
67
Spice
44
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 medium
Yellow Onion (sliced)1 cup
Olive Oil1 cup
All-Purpose Flour2 large
Egg (whisked)1 cup
Vegetable OilDirections:
1
Watch how to make this recipe
2
Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag
3
Brine at least overnight and at most 24 hours, flipping the bag halfway through
4
Preheat the oven to 350 degrees F
5
Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl
6
Season liberally with salt and pepper
7
Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes
8
Lower the oven temperature to 200 degrees F and keep warm until ready to serve
9
Take the chops out of the bag (discard the brine) and dry them off with paper towels
10
Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick
11
Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics
12
Repeat with the remaining chops
13
Set up an F.E.B station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper
14
Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies
15
Heat a large skillet over medium heat, add the vegetable oil and heat until very hot
16
Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side
17
Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops
18
Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top