PORK ESSENTIALS: SHAKE & BAKE

Pork Essentials: Shake & Bake image

Do you remember the commercial with the little girl saying: It's Shake and Bake, and I Helped. Ahh, memories. Found this recipe the other day... it must be at least 20 or more years old. It is my shake-and-bake recipe for pork. Easy/peasy to assemble and delivers great flavor. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 9

Ingredients

PLAN/PURCHASE
3 cup(s) breadcrumbs, fine grind
1/2 cup(s) cornmeal
1 tablespoon(s) black pepper, freshly ground
1 tablespoon(s) parsley flakes
2 teaspoon(s) dehydrated onions
1 teaspoon(s) chili powder
1 teaspoon(s) dried thyme
1 teaspoon(s) garlic powder

Steps:

PREP/PREPARE
Breadcrumbs You want regular breadcrumbs for this recipe, not panko. Panko crumbs are great for a lot of cooking applications; however, they do not absorb oil. You want a breadcrumb that absorbs the oil applied to the pork before breading. My favorite are crumbs made from stale bread. I toss the bits into a food processor fitted with an S-blade and whirl away until they are finely ground.
Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this mix should last several months.
Gather your ingredients (mise en place).
Place all the ingredients, except the breadcrumbs, into a spice grinder, and give a few 1-second pulses until uniformly ground, then mix it with the breadcrumbs, and store until needed.
I use this the way you typically use Shake-and-Bake. I coat the chops with oil, then use a Ziploc bag to put the mix in, toss in a chop and shake away.
After breading, one of my recipes is to preheat the oven to 400f (205c), then place the chops on a parchment-lined baking sheet, fitted with a wire rack, and bake for 20 - 25 minutes.
PLATE/PRESENT
Great for bone in-and-out chops, or just thick slices of tenderloin. Enjoy.
Keep the faith, and keep cooking.