Goetta Covered Breaded Porkchops Recipes
BREADED PORK CHOPS
These traditional pork chops have a wonderful home-cooked flavor like the ones Mom used to make. The breading makes them crispy outside and tender and juicy inside. Why not treat your family to some breaded pork chops tonight? -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 405 calories, Fat 22g fat (5g saturated fat), Cholesterol 115mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein.
CRISPY BREADED PORK CHOPS
With a salty, flavorful crust and juicy, tender meat in the center, these crispy breaded pork chops remind me of my grandmother's... so simple, yet so delicious! The perfect comfort meal when served with mashed potatoes and green beans.
Provided by NicoleMcmom
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
- Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
- Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
- Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
- Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).
Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 134.2 mg, Fat 22.8 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1318.7 mg, Sugar 1.9 g
GOETTA COVERED, BREADED PORKCHOPS
If you are just breaking your new years resolutions, I have just the meal to do it!! After a long day at work I looked in the fridge and saw two things I wanted really bad and decided to put them together!
Provided by blairt10
Categories One Dish Meal
Time 50m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put pork chops in a plastic baggie, add soy sauce and seasoned salt. Shake and put aside while preparing others steps (amount to preference).
- Fry goetta until browned, (DO NOT OVER COOK) you want the goetta mushy! After place goetta in bowl.
- On two plates pour flour and bread crumbs, pour some milk in a bowl enough to dip pork chops.
- Coat the pork chops in goetta, (your hands gotta get dirty so wash up). now coat the pork chop in flour on both sides, then dip the pork chop in the milk (quickly), then press porkchop on plate with bread crumbs (only one side) Note: When you add the pork chop to the bread crumbs just push it on the bottom side then place in clean frying pan.
- Frying pan: olive oil and a tsp of garlic for taste. While bottom of pork chop is cooking you need to sprinkle some breadcrumbs on top half, after 3-4 minutes flip to other side for browning.
- Caution! Make sure to clean pan after each pork chop to avoid over heating oil!
- After the pork chop is browned, spatula the pork chop on to a baking pan. Bake for 25 minutes at 400 deg. Enjoy!
Nutrition Facts : Calories 1215.3, Fat 38.9, SaturatedFat 13.6, Cholesterol 171.5, Sodium 823.9, Carbohydrate 141.2, Fiber 6.2, Sugar 5.3, Protein 69.7
HOMEMADE GERMAN GOETTA EASY RECIPE
The Homemade German recipe of Goetta is made from meat, grain and spices. Ground pork or beef is usually used in this recipe. In the initial days, this dish was mostly used to stretch out servings of meat to save money. German Goetta Recipe The Goetta is almost similar to the other German dish of scrapple, which was also introduced by the immigrants to stretch the meat for a few more servings. However, the major difference between scrapple and goetta is that the former uses cornmeal or rice flour, while the latter uses pinhead oats or steel-cut oats. Oats and other ingredients were used to make this breakfast sausage so that people could use a minimum quantity of meat to feed a large number of people. In Germany, this goetta is traditionally prepared with vegetables and authentic spices like rosemary and thyme. Currently, the goetta comes with certain USDA restrictions. To be known as the goetta, this dish should contain less than 50% meat only. Thanks to its rich and filling flavors, the Goetta makes for an excellent breakfast dish. The popularity of this dish has spread to almost all the parts of the world today, though it has its origins in Germany. Today in the Metro Cincinnati area, the goetta is so popular that the residents of this region consume close to 1 million Goettas in a single year. Glier's Goettafest The regions of Kentucky, Newport and the nearby areas conduct the Glier's Goettafest every year in August to celebrate this dish and appreciate the German heritage and culture. The festival is conducted on the Ohio River waterfront. The greater Cincinnati area is known for its dominant German culture; therefore, it is only natural that the region appreciates this dish like never before during the festival. Music, food and lots of entertainment attract the visitors during this time of the year. Currently, Glier' Goetta is the world's largest selling Goettas today. An interesting point to note is that though the goetta is considered a German breakfast sausage, it is not a breakfast dish that is commonly eaten in Germany. People eat this during other times of the day as well. To make this dish more filling than ever, some people also eat Goettas with scrambled eggs as well. Regardless of the way it is eaten, Goettas burst with flavors that remind us of the rich German heritage that is still popular across the world today. Homemade German Goetta Easy Recipe September 11, 2021 Prep: 30 min Cook: 90 min Total: 2 hr Difficulty: Easy Print This By: Cooking Frog Ingredients Pinhead oats or steel-cut oats - 2.5 cups Beef Broth - 4 cups Water - 4 cups Sea salt - 3 tablespoons Bay Leaves - 3 Dried marjoram - 1.5 teaspoons Ground pork - 1 pound Ground beef - 1 pound Yellow Onion - 1 large (chop it finely) Garlic cloves minced - 5 Ground Ginger - 1 teaspoon Ground Mace - 1 teaspoon Freshly ground white pepper, black pepper and ground coriander - ½ teaspoon each Ground cloves - ¼ teaspoon Directions Step 1 Use a large pot to mix the oats, beef broth, water, salt, bay leaves and dried marjoram. Keep the pot on medium-high flame and allow the mixture to come to a boil. Once it starts boiling, reduces the flame to low. Let the pot be on low flame for about 90 minutes. This gives enough time for the oats to become soft and for the contents to absorb all the liquid. Step 2 In the thick mixture, you should now add the beef, pork and all other spices. Keep the flame on high so that the mixture boils quickly. Once it starts to boil, reduce the flame to low, and let the contents cook on low flame for an hour. Ensure that you stir the contents occasionally, so that they don't stick to the sides or bottom of the pot. You can keep the pot closed while cooking if the liquid has been absorbed in the first stage. If not, you should leave the pot open. After an hour, you will notice that the mixture has turned thick. Step 3 At this stage, switch off the flame. Then, pour the mixture into a couple of grease cans (having a dimension of 9 x5) and allow it to cool down completely. Once it has cooled down, cover the grease cans with a plastic wrap and let it settle in the refrigerator throughout the night. Step 4 In the morning, you can take the mixture out and cut them into thick slices of at least ½ inch thickness, so that they don't break apart. Fry these slices on a non-stick pan, on a medium-high flame, without adding any oil. Each side would need about 4 to 5 minutes to get cooked. Once they have turned golden brown, you can switch off the flame. Step 5 Serve immediately to enjoy the fresh flavors of this dish. Some points to note You can also keep the mixture wrapped in nicely-sealed plastic bags in the freezer for up to 2 to 3 months. All you need to do is thaw it well, before slicing it well, and frying it on the non-stick pan. This can save you a lot of time. It is important not to use any oil while frying the slices of Goetta, because the oil will cause the dish to become soggy and break apart. While frying the patties, it is important to cook each side for about 5 to 8 minutes, so that the contents inside are also cooked well. When the patties are getting fried, you should not press them hard or flip them over before they cooked well. This will make the bottom sides of the slices stick to the pan, and make the entire dish messy. If you don't have the time to chill the goetta base in the refrigerator throughout the night, you can also chill them for about 2 to 3 hours to make the base strong and firm. To get the perfect taste of goetta, you should preheat the non-stick pan to a temperature of about 300 degrees F.
Provided by Cooking Frog
Number Of Ingredients 14
Steps:
- Use a large pot to mix the oats, beef broth, water, salt, bay leaves and dried marjoram. Keep the pot on medium-high flame and allow the mixture to come to a boil. Once it starts boiling, reduces the flame to low. Let the pot be on low flame for about 90 minutes. This gives enough time for the oats to become soft and for the contents to absorb all the liquid. In the thick mixture, you should now add the beef, pork and all other spices. Keep the flame on high so that the mixture boils quickly. Once it starts to boil, reduce the flame to low, and let the contents cook on low flame for an hour. Ensure that you stir the contents occasionally, so that they don't stick to the sides or bottom of the pot. You can keep the pot closed while cooking if the liquid has been absorbed in the first stage. If not, you should leave the pot open. After an hour, you will notice that the mixture has turned thick. At this stage, switch off the flame. Then, pour the mixture into a couple of grease cans (having a dimension of 9 x5) and allow it to cool down completely. Once it has cooled down, cover the grease cans with a plastic wrap and let it settle in the refrigerator throughout the night. In the morning, you can take the mixture out and cut them into thick slices of at least ½ inch thickness, so that they don't break apart. Fry these slices on a non-stick pan, on a medium-high flame, without adding any oil. Each side would need about 4 to 5 minutes to get cooked. Once they have turned golden brown, you can switch off the flame. Serve immediately to enjoy the fresh flavors of this dish.
BREADED BAKED PORK CHOPS
This is a great, basic recipe for breaded baked pork chops. Feel free to experiment with different seasonings and breading. We just did a batch using honey-wheat bread crumbs which gave a slightly sweet taste that balanced our chosen Cajun seasoning.
Provided by Weez
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
- Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
- Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 450.7 calories, Carbohydrate 30.5 g, Cholesterol 127.2 mg, Fat 20.9 g, Fiber 1.8 g, Protein 33 g, SaturatedFat 5 g, Sodium 496.5 mg, Sugar 2.5 g
PAN-FRIED BREADED PORK CHOPS
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
Provided by David Tanis
Categories meat, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
- Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
- Sprinkle flour generously over the chops on both sides, then shake off excess.
- Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
- Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
- Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
- Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
- Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.
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From howsweeteats.com
GOETTA (CINCINNATI SAUSAGE GRAIN PATTIES) - THE DARING GOURMET
2018-07-18 Instructions. Place the broth, oats, water, salt, bay leaves and marjoram in a large pot. Bring it to a boil then reduce the heat to low, cover, and gently simmer for 90 minutes, stirring occasionally, until it's soft and the liquid is absorbed. Add the meat, onions, garlic and spices.
From daringgourmet.com
From daringgourmet.com
BREADED PORK CHOPS - IMMACULATE BITES
2019-06-24 Preheat oven to 400 degree F. Line a baking sheet with parchment paper and with cooking oil spray. Set aside. Melt butter in a medium sized skillet or pan over medium high heat. Add in panko, Italian seasoning, garlic powder, onion powder, lemon zest, parmesan cheese (optional), salt and pepper to taste.
From africanbites.com
From africanbites.com
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