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In this video, Betty demonstrates how to make her Scarborough Fare Boneless Pork Chops recipe.
Tags:Scarborough Fare Boneless Pork Chops Recipe,bettyskitchen,boneless pork chops,cooking tips,Pork Chops,pork recipe,scarborough fare boneless porkchops
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Scarborough Fare Boneless Pork Chops Recipe
Hi I am Betty and welcome to Betty’s kitchen, tonight we are going to be making Scarborough Fare Boneless Pork Chops. So I have my pork chops sitting here and I have six of them. And it is approximately two pounds worth so that means each one is about a third of a pound. So get something about like that or you can divide it up afterward if serve it larger or if you want to make you’re serving smaller or larger. Just adjust, I have already sprinkled some meat tenderizer on the other side and turned it over so I wouldn’t have to wash my hands too many times.
So now I am just going to sprinkle the top to kind of show you how much it is just a very even sprinkling. And you need to get a little bit high so that it doesn’t all what to clump on one spot. And it spreads out very evenly, so just adjusting of meat tenderizer, this is called seasoned and that provides your salt. And also it does has a tenderizing it has no MSG. What we are going to do is to bread this, so I got to prepare my bread crumbs. I am using crackers actually and I am using cheeses. And the kind that I have chosen is white cheddar flavor because it just has a tang to it. That is really good, I like it just for snacking on and it adds a lot of flavor to a dish like this.
If you rather use just regular cheeses that would be fine, if you want to use just rather Townhouse or Ritz Cracker, any of those kinds of things would be fine. We are going to season up our crumbs and you see that these looked quite a bit different from the cheesets. That is because I put them a one gallon size is this black bag and I have used a rolling pan to go over this. And with very much pores in order to get them to come out the consistency of almost corn meal. You want them to be very fine in order for this to work really well. And I am going to open up that, zip black bag it is very important that you keep it close while you are doing that rolling. Because you don’t want a bunch of this to shoot out but when you are finished, open it up and put your spices in. Now I said this was Scarborough Fare Boneless Pork Chops, so we have parsley, sage, rosemary and thyme.
Parsley, here I have one tablespoon of fresh chopped parsley. That is just going in the bag, so now I have some sage and this rod sage. If I have sage that was more in terms of a dried leaf then I would rub it. Actually physically with my fingers but this is so fine and dense that I would put it in like this. It is just 1/2 teaspoon, remember this was a tablespoon, since this is dry it is much more concentrated and also it is also it is very dense. The way it is packed in there, so just 1/2 teaspoon of it and my spilled rosemary, my counter is clean. I cleaned it up before we started but I think I spilled everything.
I wanted to show you how to rub this anyway so I am going to pour out of my hand. Approximately 1/2 teaspoonful and this really does need to be rubbed. You can see it can little pieces like little leaves that are dried. And the flavor will not permeate the entire breading if you don’t do something to crush it up and get it prepared. So I usually kind of rub it like this, I should be doing it over that mixture in the bowl or something but we will make two here. You just crush it up the best you can, it will break up those little leaves and stems and whatever. But you need 1/2 teaspoon and put that in there, same thing with thyme I have already work on this actually but this is 1/2 teaspoon. That actually a teaspoon measure because it is just half full but you kind of rubs and crushes it to get those good flavors out. So we have inserted into a cracker meal. That would make from white cheddar cheeses, we have inserted some parsley some sage, some rosemary and some thyme.
They are for Scarborough Fare, now what I want to do is to shake this up a bit. So I will close it and just flick this around. So that it will get all of that nice color and texture combined to that thing. The next step then is to clean up this mess, try to scrape some more of this off the counter. I am easing off this mess I am just kind flip that one and turned it over. And seem to go downhill from there, so let get rid of this and turn on the stove where I melted one stick of, you can use butter or margarine. I happen to use margarine at this particular time but butter would be fine. You are going to dip each one of these in your melted butter or margarin and then put it in this bag and shake it to get a coating. Then it will go into the baking dish, I have one this prepared here, it is been sprayed with canola oil. So I will be placing all of these, I will show you the first one and I will do the rest.
And they will go into an oven that is pre-heat 375 degrees. So remember these are all seasoned with our meat tenderizer. So we just dip and I would like to say before I do this. I was very careful very lean looking pork chops, now there is some fat around the edge; I leave that on while it bakes. It just kind of necessary to proper baking of pork but when you serve it into you individual guest can take their knife and slice off any fat that is not desired. So you dip that into your melted butter or margarine then it goes into your bag which has been seasoned. And be sure you have to close it completely just hold it together and then bring it out. And place it in here, now I will do that for all six of them and I will try to make them all make contact with the bottom. If they have to overlap a bit that is alright they will get done. I just want to show very quickly after washing my pants, I want to show you that before I put this in an oven. I will use a pepper mill and grind pepper over each one of them.
I think it is better at this point we are grind it in than to add it to the meat at the beginning or to this mixture. So each one of them will look like this and they will go on to the oven and cook from 30 to 40 minutes probably. But I will keep an eye on them, when they are done when you cut into them with a knife. And it comes out white or the white is white, so I will come back when they are done. And in the meantime I am going to make this as a side dish which is a mashed potato casserole but I think you will like.
So stay tuned that will be another segment. Our Scarborough Fare Boneless Pork Chops are done. And I have been watching them and I have cooked them for 35 minutes the nice and brown sizzling here in the oven. So I am bringing those out and turn the oven off and placing them right here. You can see that I have them right beside our potatoes that we will go to serve them with. Now let me go around here and get a serving plate and just pick one of this. And by the way I did have extra crumbs so I put extra crumbs over the top and I had extra melted margarine. So I put that over the top, you do not have to use this many crumbs as I said. I said maybe a third of a box is planted.
So let’s make sure it is done by cutting in the center, you want to see white meat. If you see anything pink then it has to go back but this is fine. And then by this, I will serve some of our mashed potato casserole. It is nice and steaming and hot from the oven, those chunks of ham in there is going to be good. And I got my glass of ice tea and if I had a nice green vegetable and some bread I will be all set but this is a good start.