Portioning a Pork Loin | Plus TASTY Home Made Shake & Bake
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Shake and Bake: 4 Cups Bread crumbs 1 TBSP Salt, Paprika, Garlic Powder, Onion Powder, Basil, Oregano, and Parsley Pepper …
I dont rinse my meat
Dinners going to be delish!
Shake and Bake …..yes!!!
I save cereal bags to pound meat in, so sturdy!
I will never forget when my husband pulled out meat from the freezer that I packaged and asked me what “BS Chicken” was. I abbreviate for boneless skinless and he thought I was cussing at it. 😂
cook your pork in the slow cooker with beef broth just to cover for 4 hours on high or 8 hours low…..it's so tender it falls apart pretty easy, NEVER dry and i use the beef broth to make gravey and serve with mashed potatoes and veggies!!! easy meat and tater meal….oh and no need to hammer it lol
My mom makes a pork chop casserole it has always been a hit with the family. You can use bone in or boneless chops even pork steaks. You will need potatoes (any kind but sweet potatoes never tried it with them) desired amount for your family, one family size can of cream of mushroom soup or two small cans, one 16oz container of sour cream. Peel and slice potatoes about quarter inch slices, in a bowl mislx the mushroom soup and sour cream together we like to use just enough milk to rinse the containers out it helps thin the mixture out just a bit, bread the pork chops in flour and your choice is seasonings. Place potatoes in the bottom of the pan even them out as you can should fully cover the bottom of pan then place the pork chops on top of the potatoes then pour the soup mixture over everything finally cover and bake untill potatoes are nearly done remove foil and bake remainder till potatoes are fork tender. I can't remember the exact amount of time and the oven goes on 350.
Something about pork is that you need to treat it like chicken not beef. Folks cook it like it’s beef which can take a lot more heat and cook time but in truth it’s more like chicken and needs very low and slow or quick fry.
wow was accused of spam in your group on facebook for telling someone happy birthday. Im out
Looks yummy!
Hi Just my two cents. I'm 62 and love to cook. I've found that there is less chance of pork chops being dry if you cook it on the bone. With a boneless pork loin, I leave it for pulled pork, and slow cooking with glazes and sauces.
That is great. The price is not great.
That’s my favorite way to roast broccoli! Fresh or frozen, it always turns out so delicious 🤤
Another delish meal! Do the children have a special color plate? My kids had plates with sections so that their food didn't touch. They were picky eaters – so good to see that your kids are willing to try a bite. You present your food well and it's nicely balanced. Great job!
Honestly it took me a couple yrs of practice and experimenting to cook pork properly to not end up with dry meat. Now it's my fave, especially when buying from our local butcher, it's like night n day compared to grocery store bought. Brining really helps, either wet or dry brining, it's amazing the difference it makes. And pay close attention to meat temp, so as not to overcook. Keep trying, you'll get the hang of it 💜
I absolutely love your attitude and upbeat personality. You are so down to earth, one of the gals, just chatting and making good food. Love seeing your hacks for saving and utilizing everything! Will watch every episode that I can. 🙂
Can you make some cranberry orange marmalade? I've never tried it before, but I love cranberry orange muffins, so having it in a jam really sounds yummy.
We had pork Milanese this week. Thinly slice pork. Pound the slices very very thin. Dip in seasoned flour, egg wash, then crushed saltine that have been seasoned. Pan fry. One of my family’s favorite meals.
Fun Fact: I have never used Shake and Bake… HOWEVER, I do remember the commercial! I was waiting for you to have a special helper in the kitchen and say “ ….. and I helped”… lol. Back up… excuse me… did you say cream cheese on the sweet potato? That is gonna be a game changer for me! Sounds AMAZING!!!!!!
Looks yummy. Some parmesan cheese in your shake n bake would add a little somethin' somethin'.
WOW< i was just saying about your broths and LOOK AT YOU>>>>>I am soo impressed MAMA!!
OHHHH Chow chow??? What kind of pickled veggies? Sounds good….???
I keep my homemade shake n bake in the frig too. Really good video.
Everything looks delicious!
So sweet! My son called everything chicken when he was smaller…chicken chops were pork chops 😂
I get loins from our food bank also. I cut mine into 1 inch thick loins, pound with a meat tenderizer. I take saltine crackers and grind in my food processor and pour into a 9×13 pan. Dip your pounded loin into cold water and bread with the crackers. Dip into the water & crackers a second time, real quick, and bread again pressing firmly. Wrap individually and freeze several in a large zip lock bag. Remove from freezer, thaw and deep fry until golden brown. We fix our breaded tenderloins as sandwiches. Breaded tenderloin sandwiches seems to be an Indiana thing. They are delicious!!
Your children are very taken care of. What a mom you are and there so happy.
What is the difference between a vacuum sealed bag and a zip lock bag freezer wise?
Another yummy way to prepare the thick chops is to cut a pocket into the side and stuff them. They’re good stuffed with regular stuffing, cornbread stuffing, spinach artichoke dip, just about anything!
The chops that you're cutting are very good if gi
dipped in egg and milk With salt pepper and garlic then in
corn flakes bake in oven and they are delicious
I have never placed my meat between plastic wrap. Is it cross contamination to not place meat between wrap?
will cut up my pork loin next time I get one great dinner great video as usual
Will wash dishes, for food. Lol 😆
Please tell me how old the children are.?
You said your pork chops are dry but you can slice them and stuff them with stuffing or vegetables and then make a gravy over the top.
Here is a receipe for pork my son always asked me to make, he called it "yummy pork" when he was growing up. I cut the pork into bite sized pieces. Then coat in seasoned flour. I brown on both sides in some butter. Take out of the skillet. I then pour about 1cup cooking marsala wine in the pan to deglaze the pan for about 1 min.. I add some garlic powder. Then cover turn down to a simmer cook for 3min. then flip the meat. Cook another 3min. or until done. It makes a gravy from the flour the meat was coated in, the pork is very tender. Sorry I don't have measurements.
Hihi, I have never seen oil added to crumbs, I will do this
What a great looking dinner
Keep well
If you can find a Cubber for your kitchen aid you will find that cubed pork chops fry up better than beef, also it will help out with deer, and any other meat. God bless you❤
I have never washed my meat and am very healthy at age of 82. It gets hot enough in cooking process to kill anything germy is my thought. Believe me in the late 50's we ate Grade B meat in North Carolina when my husband was quite low ranking in the Army.
I like cutting my pork loin thinner…at least half of what you did….batter in egg then seasoned flour..drain on.rack and so crispy and yummy! Also same chops..thinner…in bottom of dish with chopped onions a d bell peppers then top with cream of mushroom soup. Bake till onions and bellpeppers tender…remove chops, add sour cream to gravey and serve over rice. We call them Texas pork chops. From Montgomery al 🙏 ❤️
We make street tacos with b potk loins in the instapot with fijata seasoning and serve them on small soft taco shells
We love to take chops and either "smoother" them (place them either in a cake pan or crock pot and we use cream of mushroom 2-3 cans (gives a gravy for after cooking) 350 covered 1 hr. or on low 6-8hrs) or we "stuff " them ( place chops in a cake pan and prepare 1-2 boxes of stuffing only up to adding bread to water and then befroe it sets pour it over the chops and cover with foil cook at 350 1 hr). THe other way to cook them is to cut them thin and pound them out to have a breaded tenderlion sandwich.. I love watching you come up with ideas 🙂
Caroline. Please do research on the germs in a sponge.
I love to cut just a couple a little thicker,slice down the center not all the way through then stuff them with a dressing. Bake. then make a hunters sauce for on top.