Pork Chops baked in pastry

I've had the idea of baking pork sirloin chops in phyllo dough. I've got a seasoning plan, involving onions and garlic, but how long? What temperature?

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3 Comments

boulangere December 23, 2018
I'd suggest, if you have can lay your hands on an extra chop, that you do a trial run first so you can test assembly, timing, and temperature. As well, you may want to sear them on both sides first in a cast iron pan. This has the advantages of adding a wonderful layer of flavor, beginning to heat them, and driving off some moisture which will reduce the chance of soggy pastry. For reasons of non-sogginess also, I'd suggest baking at 375. They're done when the chops reach an internal temperature of 145. Please let us know how they turn out.
 
boulangere December 23, 2018
Lacking an edit function here (which, by the way, we've been requesting for literally years), please let me add that by way of searing your lovely chops before enrobing them in pastry, then baking at a higher temperature, you are hoping to avoid the dreaded soggy bottom, the concept of which may have been a bit obscured in "sogginess".
 
Lori T. December 23, 2018
I've done a variation of this, of sorts- but not using whole pork chops. I sliced them into strips, along with apple, onions, and garlic, and rolled it up sort of strudel style. I think I recall it baked at 350F, about 45 minutes. I think a whole chop would take too long to bake through, and your phyllo might be more than extra crispy done.
 
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