The NYT food section seems to be separate and distinct from the rest of the paper. While the rest of the Times talks about the need to address climate change (see the full page ad on page A5 today) in numerous articles, editorials and on their science page, the food editors run amok like some aberrant personality of the Gray Lady's split personality. The food pages are awash with articles on cooking all sorts of meats and romantic tales of people who left their corporate jobs to raise beef upstate. It's as if the editors of this section have never read the rest of the paper, never seen the published health studies or the environmental devastation statistics on methane, and algae blooms caused by animal farming - not to mention the over-fishing of the oceans. I hate to say it but even the Wall Street Journal has more vegetarian and vegan recipes. Very disappointing.
Or, and hear me out: "it's as if" the newspaper should inform people about important issues, but also provide useful information—like how to prepare the meat and fish that most of its readers still consume.
I have been using this technique of breading with out egg wash for many years...I have found if you smear a little dijon mustard on the neat before pressing on the seasoned breadcrumbs it adheres just a bit better creating more sealed crust...and lets face it...a little dijon mustard makes everything taste mo betta...;)
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The NYT needs to decide if it cares about the environment and climate change (not to mention empathy and compassion). Our environment is ruined by the production of meat (and organic is really no better, so don't feel like it is). Meat production creates air and water pollution, leads to climate change and is a terrible use of resources (and ignoring the complete lack of compassion).
The NYT has editorials lambasting Republicans for denying climate change and the lack of environment of environmental laws, and then turns around and glorifies the use of meat on a separate page. What terrible hypocrisy.
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People are not going to stop eating meat.
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@ BMD USA
As a panphage or omnivore, I doubt that any effect of meat production on climate, if there is any, would be comparable to the emissions from fossil fuels.
The many comments that one sees on the presumed connection of meat production-consumption and global climate read as so much leftist radical, anti-tobacco, pro-cannabis, militant vegan propaganda.
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@BMD Relax. Lab-created meat is on its way. No cruelty, no environmental impact. We evolved to be omnivores. It's in our DNA.
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This is why cooking / following recipes is so defeating and confusing: Author states veggies and capers should NEVER be on top of pork chop ... yet look at the photo, some definitely are ... capers for sure, and several (rogue?) radishes
So, which is it? Never, sometimes, a little bit, etc., etc.?
Or, maybe the food stylists didn't read the article??
Grrrr.
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Would brining be a wasted step with this recipe? I like to brine all pork in a herb infused brine to get more flavor and keep the meat moist. And, imho, a piece of meat without a bone is not a chop...
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Pounding pork chops ? Is there a poor animal in the US called a pork that grew to be old enough to be miserablY hard enough to need to be pounded before cooking ?
On the contrary. The American industry of food is like for the rest . To exploit you the most while you are young and tender.
'That is the the pounding !
At a dinner for two, the pork chops should probably be eaten while hot, and the cook may suggest to the guest to start eating without waiting for the former to be at the table. In a similar scene in "Indiscreet" (1958), Ingrid Bergman serves Cary Grant an omelette-like concoction and tells him to start before her, "Good manners ruin good food".
I strongly disagree with the generality of this statement, and good manners require that both partake of the food at the same time. There are many ways to assure that the two dishes would be at the right serving temperature.
No mention of the tenderness of this recipe. What's it like?
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No one should eat pork. It's the worst meat for your overall health. Besides pigs are as intelligent as your five year old brat.
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@Bruce Savin
Thank you Bruce. Why would anyone choose cruelty when kindness is an option?
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Making this tonight!
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Th schnitzel is pounded not just to thin it out but to tenderize it. Simply pre-selecting a thin of meat is not sufficient for making a good schnitzel.
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Good thing it's not a schnitzel recipe, then, eh?
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"The bread crumb coating also protects the meat from drying out, which it would almost certainly do if you were to try to get any color on a pork chop that thin."
My initial instinct was that since very thin pork chops have little fat on them, they would turn out dry when fried. But that is not what I am reading. Please correct me is I am wrong, but doesn't the oil (or butter) have to be extremely hot in addition to using a crumb coating to ensure searing of the meat will lock in the moisture thus preventing the pork chop from drying out?
That picture certainly makes the chop look enticing.
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the bone is the best part! and though it be probably a culinary sin, panko breaded spam is also a treat! Get the low sodium variety, IMO, bread, fry and it's delicious.
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@ vel pennsylvania
You are the first human, of whom I hear that he can gnaw on and digest bones. :-))
Looking for thin cut pork chops?
Visit your local carnicería.
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I’ve been making crispy bone-in pork chops for years but I use butter to fry them and season them before I coat them with the breadcrumbs. They come out delicious, flavorful and tender. I’m going to try using the radishes as an accompaniment.
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Many would agree wholeheartedly with Ms. Roman's assessment of neighborhood restaurants.
As to a schnitzel or cutlet, I prefer them made of veal. But, in general, I abstain from pork for esthetic reasons, except for smoked or cured ham.
My dream is to find a reputable purveyor of ham made from wild boar, so far a dream only.
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@Tuvw Xyz
One reason for that is, as far as I can tell, the FDA won't allow wild boar prosciutto into the United States. If I'm wrong, will someone please tell me? I'm about tempted to try and make my own, given the plethora of feral hog around the continent.
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@Tuvw Xyz I got D'Artagnan's wild boar shoulder. Very good, but very lean. Alas, they do not carry a ham. They do have a wild boar Lonza, which seems to be a cured product. https://www.dartagnan.com/wild-boar-lonza/product/CHAHAM022-1.html?dwvar_CHAHAM022-1_freshFrozenWeight=fresh-CHAHAM022#q=boar&start=6
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@Walter I don't know how similar prosciutto is to Lonza: https://www.dartagnan.com/wild-boar-lonza/product/CHAHAM022-1.html?dwvar_CHAHAM022-1_freshFrozenWeight=fresh-CHAHAM022#q=boar&start=6
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