Wondering why your breading is falling off your pork chops?
This is a common problem that many cooks encounter.
It can be a frustrating and disappointing experience. Especially when you have put so much time and effort into preparing a meal.
Breading is a classic technique used to cook pork chops with a crispy crust. It adds amazing flavor, texture, color, and crunchy goodness to any dish. This technique is exactly like that of breaded chicken.
The following article identifies some of the biggest mistakes made by most people. You will also find some tips to save your favorite side dish.
Table of contents
Why Does The Breading Fall Off?
Below are 5 reasons your breading may be falling off your pork chops. Below that, I have my 5 easy steps for breading your pork chops like a pro!
Improper Drying Of The Chops
One of the most common reasons why the breading fall off is due to the chops not being dry before breading. If the chops are wet or moist, you will have soggy breading.
It will not adhere to the meat, causing it to come off during the cooking process. To avoid this, you have to dry pork chops with dry paper towels before coating them in the breading.
Using The Wrong Type Or Expired Breading
Another reason why the breading falls off is that you’re using the wrong type of breading. Or the breading has expired or is stale.
For example, if you’re using a breading that is too fine or too dense, it may not adhere to the chops.
If the breading is too thick, it may not cook well, causing it to come off during the cooking process. To ensure that the breading stays on, it’s best to use a medium-coarse breading.
This will have the right texture to stick to the chops. Always remember to check the expiry on the breading packaging and do not use it if it is stale.
Not Applying Enough Breading
If you’re not using enough breading, likely, the chops won’t be well coated. Which, will cause the breading to fall off during cooking.
To avoid this, be sure to use a shallow dish filled with a coating of your choice. Use a fork, to turn the chops to ensure that there are no bare spots.
Overcrowding The Pan
Another reason why the breading may fall off is due to overcrowding the pan when cooking the chops. If you put too many chops in the pan at once, they will not cook through, and the breading will fall off.
To avoid this, it’s best to cook the chops in small batches, allowing enough space between them to cook well.
Incorrect Frying Technique
When frying breaded pork chops, it’s essential to use a deep enough pot to allow them to be immersed in the oil.
The vegetable oil should be hot enough to cook the chops too fast, but not so hot that it causes the breading to burn.
Maintaining a constant temperature throughout frying is important to ensure a crispy coating. Fry at medium-medium-high heat.
When chops are undercooked, the meat juices seep out and cause the breading to loosen and fall off.
Step By Step Instructions For Breading Pork Chops
Breading techniques for pork recipes are as follows:
Coat The Chops With Flour First
Before breading the chops, pat them dry with a dry paper towel. It’s best to start the dredging process by coating with all-purpose flour or almond flour. You can also use your seasoned flour mixture.
Shake off any excess flour. The flour coating will help absorb any excess moisture. It will also help the breading to adhere better to the chops.
Press The Breading Into The Chops
When breading the chops, press the breading mixture into the meat to ensure that it sticks. Shake off all extra flour.
Then use your hands to press the breading onto the chops, making sure that it covers the entire surface.
Use Appropriate Coating Agents
You can use store-bought breadcrumbs like Panko. Or, make your own, with common pantry ingredients. The following are tasty homemade alternatives:
Egg Wash Mixture
One way to ensure that the breading stays put is to use a seasoned egg mixture or wash before breading the chops. To do this, beat and season an egg and brush it over the chops before coating them with breading.
The egg wash will help to create a sticky surface that the breading can adhere to. If you’re looking for crunchy cutlets, follow this classic three-step system for dredging. Flour the mixture first, then the egg, then the crumbs.
For the crunchiest cutlets, you can also marinate the meat in buttermilk. In a shallow bowl, place meat in buttermilk and refrigerate for 1 hour, this also helps to tenderize the pork chops.
Then dredge them in flour or breadcrumbs on both sides. Set aside the breaded meat on a baking sheet for 10-15 minutes before frying.
This is a dredging mixture, that consists of the following simple ingredients:
- 1 cup of flour,
- a spice blend of salt,
- 3/4 cup breadcrumbs,
- grated parmesan cheese,
- 12oz of beer.
Allow 1-inch thick boneless pork chops to marinate in the batter for 10-12 minutes. Then fry on medium heat for 1-2 minutes on each side.
The beer batter makes the pork meat crispy and gives a crunchy coating.
Remember to use an instant-read thermometer or meat thermometer when cooking. This ensures that you don’t have undercooked pork.
The ideal temperature should be 145 degrees F. For 1-inch thick chops, the cooking time is 2-3 minutes. For thicker chops, the cooking time is 4-6 minutes.
Air fryer pork chops cook at 400 degrees F for 3-7 minutes for thin chops and 6-10 minutes for bone-in chops.
Not Sure What To Serve With Your Pork Chops?
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
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