Carbonated water: The secret to perfect pork chops
Do you dream of juicy pork chops that will amaze your loved ones? A crispy coating and tender, aromatic interior create a combination that's hard to resist. Achieving this effect is surprisingly uncomplicated. There's one simple trick that revolutionizes the preparation of this classic dish.
7 November 2024 16:33
Pork chops have been a staple on tables for years as one of the most traditional dishes. However, despite their popularity, cooking them to be juicy and crispy on the outside can be challenging, even for experienced chefs. Often, the coating peels off the meat, leaving the chops dry and unappetizing. The secret to elevating your pork chops to a whole new level is a simple ingredient: carbonated water. With it, your chops will be tender, juicy, and covered with a perfectly crispy coating.
Carbonated water – the extraordinary ingredient that will transform your chops
Have you ever wondered why the coating of some pork chops falls off, and the meat turns out dry? The solution is simpler than you might think. The key to success is adding a small amount of cold carbonated water to the egg. This makes the coating crispier and more adherent to the meat while it remains juicy and delicate.
Why does carbonated water work so well?
- Better coating adhesion: The tiny bubbles in carbonated water make the coating stick better to the meat, creating an even, crispy layer.
- Juiciness of the meat: Carbonated water helps retain moisture, making the chops juicier and more tender.
- Enhanced flavour: The added moisture allows the spices to absorb better, enhancing the flavour of the meat.
How to prepare perfect pork chops?
Ingredients:
- 4 slices of pork loin,
- 60 mL cold carbonated water,
- 1 egg,
- 4 tablespoons of flour,
- 100 g bread crumbs,
- Oil or lard for frying,
- Salt and pepper to taste.
Preparation method:
- Wash, dry, and pound the pork into thin slices. Season with salt and pepper.
- Place flour, beaten egg with carbonated water, and bread crumbs into three separate dishes.
- Coat the chops sequentially in flour, egg, and bread crumbs.
- Heat the oil in a pan and fry the chops until golden brown.
Important tips:
- Oil temperature: Too low a temperature will make the chops greasy, while too high will cause them to burn on the outside and remain raw inside.
- Frying time: The frying time depends on the thickness of the chops and personal preferences for the degree of doneness.
- Draining excess fat: Place the chops on a paper towel to remove excess fat after frying.
