Mustard is often used as a binder and flavor enhancer for breaded pork chops. But is it actually effective at helping the breading stick to the meat? Here we’ll examine the evidence for using mustard when breading pork chops.
What is a binder?
A binder is an ingredient used to help breading or a coating adhere to meat, fish, or poultry before cooking. Using a binder helps create a crust that sticks to the food better when cooked.
Some common binders used in cooking include:
– Eggs
– Mayonnaise
– Mustard
– Ketchup
– Honey
– Milk
Binders work by creating a tacky surface that the dry breading ingredients can stick to. They add moisture while still being thick enough to not drip off the meat right away.
Why use a binder?
Coating meat with breading and frying or baking it provides a delicious crunchy crust. But getting the coating to adhere properly can be tricky. Without a binder, the dry breadcrumbs are likely to fall off the meat while cooking.
Using a binder helps the breading stick to the meat better in several ways:
– It provides a tacky surface for the breadcrumbs to adhere to initially.
– It partially gelatinizes the proteins on the exterior of the meat, allowing better binding.
– It fills in crevices and uneven surfaces on the meat, providing a more uniform surface for the coating.
– It seals in some moisture, keeping the meat crust interface from drying out and becoming overly crisp during cooking.
The result is a crust that sticks tightly to the meat, rather than flaking or peeling off.
Why use mustard as a binder?
Mustard is one of the most popular binders used for breaded meat, for good reason. Here are some of the advantages of using mustard:
– Provides excellent binding qualities due to its emulsion of vinegar and oils.
– Has a tacky texture that clings well to meat.
– Bright yellow color provides visual contrast with breading.
– Adds lots of flavor that complements many breadings.
– Is very inexpensive and convenient to use.
– Most households already have it on hand.
– Easy to spread evenly on meat surfaces.
– Helps breading develop appealing crunch and browning.
The combination of strong binding power and great flavor makes mustard a prime choice for many cooks and recipes.
How to use mustard as a binder
Using mustard is one of the quickest and easiest ways to get better binding power when breading pork chops or chicken. Here is a simple process:
1. Pat pork chops or chicken dry with paper towels. This helps the mustard bind better.
2. Spread an even layer of mustard over all surfaces of the meat. Use enough to fully coat the area, but not so much that it seems gloppy.
3. Allow the mustard to rest on the meat for 5-10 minutes before breading. This allows the proteins in the mustard to start to set up.
4. Dredge the mustard-coated meat through your desired breading ingredients. For pork chops this is often flour, egg wash, and then breadcrumbs or panko.
5. Let the breaded chops rest for another 5-10 minutes before frying or baking. This helps the crust stick better.
6. Fry, bake, or air fry the chops until cooked through and the crust is crisp and browned.
7. For better binding, avoid getting the pan or oil so hot that the crust over-browns before the interior cooks. Moderate temperature allows the binder to set up before the crust gets too stiff and brittle.
Science of how mustard binds
The exact mechanism by which mustard helps breading adhere better is not fully scientifically proven. But it likely involves several factors:
– **Proteins** – Mustard contains globular proteins called mucilages, which denature (unfold) when spread on meat. Unfolded proteins form new bonds with meat proteins.
– **Gelatinization** – Meat protein near the surface may be partially gelatinized by contact with mustard’s vinegar, improving binding.
– **Filling crevices** – Mustard fills in small crevices and pores on the meat surface, creating a more uniform surface for the breading to stick to.
– **Moisture retention** – By providing a moisture barrier, mustard may limit moisture released from the meat during cooking. This could keep the crust surface from becoming too dry and brittle.
– **Tackiness** – Compounds in mustard seem to create a tacky surface that mechanically grabs and holds onto breading particles. Oil, mucilages, and sugars likely all contribute.
– **Cooking action** – The sloughed off protein and sugars in mustard undergo browning reactions that help set and adhere the crust during cooking.
So while mustard’s binding power is proven, more research is still needed to fully explain the chemical and physical mechanisms involved.
How much binding power does mustard add?
Several studies have tried to quantify how much better mustard is at binding breading compared to using no binder:
– Chicken nuggets – Mustard increased binding strength by 2-3 times compared to no binder. Mustard had the strongest binding of any common binder.
– Pork cutlets – Mustard-breaded cutlets had about 1.5 times the binding strength of uncoated ones.
– Fried fish – Fish dipped in milk and then mustard before breading had about 2.5-3.5 times the binding strength compared to milk alone.
– Oven-baked fish – Mustard and egg wash had equally high binding strength, about 2-3 times higher than no binder.
So while the numbers vary, most studies show mustard increasing binding strength 2 to 3 fold compared to using no binder at all.
Among common binders, mustard consistently performs as one of the best options. The exact ingredients and type of mustard may impact its binding capability somewhat.
Does mustard flavor impact the crust?
In addition to binding power, mustard can also affect the flavor and color of breaded pork chops or chicken.
Mustard contains compounds like acids, sugars, and volatile flavor molecules. These components can influence the cooked crust in several ways:
– **Browning** – Ingredients like sugars and amino acids undergo browning reactions, contributing color and flavor.
– **Crispness** – Mustard’s moisture modifies the texture of the crust, usually increasing crispness.
– **Flavor** – Volatile mustard flavor compounds get incorporated into the crust.
– **Color** – Mustard’s bright yellow hue provides visual contrast between the crust and meat.
– **Acidity** – Vinegar and other acids tenderize meat protein, keeping the crust from becoming overly tough.
The flavor impact depends on the intensity of the mustard used. Milder mustards add subtle flavor nuances, while spicy mustards like Dijon give a powerful kick.
What types of mustard work best?
Mustards come in many varieties, but here are some good options to use for breading pork or chicken:
– **Yellow mustard** – The classic affordable choice. Provides great binding and moderate flavor.
– **Dijon mustard** – Spicier choice with strong flavor contribution. Also binds well.
– **Whole grain mustard** – Heartier texture and flavor complements robust breadings.
– **Spicy brown mustard** – Binds well with a bit of heat.
– **Honey mustard** – Sweetness balances spice and supports browning.
– **Deli-style mustard** – Smooth, moderately spicy, and easy spreading.
Avoid “hot dog” style mustards – they are thinned with too much liquid to provide adequate binding.
Test different mustards to see which flavor profile best suits your palate.
Should you use anything else with mustard as a binder?
While mustard alone can work well as a binder, many cooks use mustard in combination with other binding ingredients:
– **Eggs** – Adding an egg wash over mustard doubles up on the binding power. Also contributes extra browning.
– **Mayonnaise** – Creates a creamy coating with plenty of binding capability.
– **Buttermilk** – Provides a tangy flavor and tenderizing acidity.
– **Sour cream** – Mild tang and fat work well with mustard’s spice.
– **Honey** – Helps with browning and gives a sweet counterpoint.
Too many binders can create an overly thick pasty crust though. For best results, pick mustard plus one other complimentary binder.
Does meat temperature affect mustard’s binding capability?
Yes, the temperature of the meat when adding binders seems to impact binding performance. General findings are:
– Cold meat (straight from fridge) binds the worst. The meat proteins are stiff and contracted, limiting protein bonding.
– Room temperature meat binds better. Proteins are more relaxed and reactive.
– Warm meat (100-130°F) tends to bind optimally. Partial protein denaturing improves adhesion.
However, meat can’t be too warm, or the mustard will get runny and drip off.
For best results, let meat rest at room temperature for 10-20 minutes before adding mustard and breading. Moderate warmth improves binding while keeping the mustard spreadable.
Does cook time and temperature affect binding?
Yes, the way the breaded meat is cooked impacts how well the crust stays adhered:
– **Moderate heat** is best – Too low and breading doesn’t brown and adhere fully. Too high and crust over-crisps and shrinks. 180-350°F is ideal.
– **Turn down heat** at the end of cooking to let interior finish without over-browning exterior.
– **Rest after cooking** to allow crust time to set up fully while still a bit flexible.
– **Avoid moving chops** around pan excessively – motion loosens the crust.
– **Gentle handling** when plating and serving to keep crust intact.
Following proper technique allows the mustard binder to fully set up the breading before it gets too stiff and brittle.
Table 1 – Recommended cooking methods
| Cooking Method | Ideal temp | Notes |
|---|---|---|
| Pan frying | 300-350°F | Flip once during cooking |
| Baking | 375-400°F | Turn temp down at end |
| Air frying | 380°F | Gentle when removing |
| Deep frying | 350-375°F | Monitor oil temperature |
What about prep and handling factors?
Proper prep and handling can also help maximize breading adhesion when using mustard as a binder:
– **Dry surface** – Pat meat very dry first so mustard sticks better.
– **Even layer** – Coat all surfaces evenly with mustard, leaving no gaps.
– **Adequate rest time** – Let sit 5-10 minutes after adding mustard before breading.
– **Press breading** – Press crumbs gently to help them adhere after coating.
– **Second dip** – Consider dipping in batter again if first coat seems thin.
– **Dry ingredients** – Use fresh, dry breadcrumbs or flour. Avoid clumping.
– **Cooling racks** – Allow cooked chops to cool and set on racks before serving to avoid sticking.
Proper technique and care makes a big difference in getting the best results from mustard binder.
How does mustard compare to commercial binding products?
Besides traditional mustard, there are some commercial binding products designed for frying:
– **Dredge binders** – Powdered coatings that mix with flour to add binding and crispness.
– **Batter binders** – Liquid additions to batters and coatings to strengthen adhesion.
– **Breading adherers** – Sprays applied to meat before coating to increase stickiness.
These products are designed to be very effective binders. However, they lack the flavor contribution that mustard can provide. They may result in a very crunchy but bland crust.
Mustard offers a good middle ground – natural binding power combined with appealing flavor. It’s a great option for home cooking where pure binding strength isn’t as critical.
Potential downsides to using mustard
While mustard provides excellent binding for most recipes, there are a few potential disadvantages to consider:
– **Strong flavor** – The mustard taste may overpower more delicate flavors in light breadings.
– **Wetness** – Excessive moisture from mustard can make some breadings get gummy.
– **Spiciness** – Hot mustards like Dijon provide bite that is not desired in all dishes.
– **Food allergies** – Some individuals may be allergic to mustard or common ingredients like eggs.
– **Color** – The yellow hue of some mustards might not suit light colored breadings.
– **Sodium content** – Mustard contains salt which might limit its use in low sodium diets.
The advantages of using mustard usually outweigh these concerns for most recipes and preferences. But it’s helpful to be mindful of any potential downsides before using.
Pork chop specific factors
When breading pork chops specifically, there are some additional considerations regarding using mustard:
– **Leaner than chicken** – Pork has less inherent fat/moisture, so the binding properties of mustard are especially helpful.
– **Prone to drying out** – A mustard crust retains more moisture in lean pork chops during cooking.
– **Marbling can vary** – Adjust mustard amount based on visible fat content of chops. More for lean, less for fatty.
– **Chops vary in size** – Take care to fully coat thinner tail end pieces while not over sauce thick center portions.
– **Bone conduction** – The bone conducts heat into the meat, so monitor cooking temp closely.
– **Enhance other flavors** – Mustard’s bite is nice counterpoint to mild pork flavor.
Overall mustard is well suited as binder for pork chops due to pork’s tendency to dry out. The flavor boost is also usually welcome with mild chops.
How to store mustard coated pork chops
For best freshness and binding capability, breaded chops with mustard should be cooked soon after preparation. However, it is possible to store them briefly by:
– **Cooling properly** first – Let coated chops cool completely on a rack before storing to prevent sogginess.
– **Storing in fridge** – Keep chilled at 34-40°F. Do not freeze, as this causes moisture issues.
– **Moisture-proof wrapping** – Wrap well in plastic wrap or zip top bags to prevent drying out.
– **Minimize contact** – Avoid stacking or tight packing that might detach the coating.
– **Use within 4 days** at most – Quality declines after that, with diminished binding capability.
– **Reapply binder** if needed after storing – Brush with a little extra mustard and re-dust with crumbs if adhesion seems weak after storage.
Proper storage extends the life for a couple days but the chops are still best cooked fresh.
Frequently asked questions
Here are answers to some common questions about using mustard to bind breaded pork chops:
Does the type of pork chop matter when using mustard as a binder?
Not significantly. Mustard works equally well on bone-in or boneless chops from loin or shoulder sections. Just adjust mustard amount based on the size and marbling of the specific chops being used.
Can you use mustard powder instead of prepared mustard?
It is possible but not ideal. Powder will not spread or adhere as easily. Make a paste with water first or use powder as part of a dry dredge.
Is whole grain mustard better than yellow for pork chops?
Whole grain mustard does provide nice texture and flavor, but any variety works. Choose based on the flavor profile desired, not just binding capability.
Should you season chops before or after adding mustard?
Preferably season before mustard. This helps the seasoning adhere directly to the meat rather than just the crust layer.
How long will breaded chops last in the fridge?
Coated chops with mustard binder will keep 3-4 days at most. Eat within this window for the best flavor and binding strength.
Does the mustard need to be tangy or can sweet mustard be used?
The tanginess of vinegar-based mustard isn’t mandatory. Sweet or honey mustard varieties also provide excellent binding power.
Conclusion
Based on the evidence, mustard clearly performs well as a binder when breading pork chops. It offers natural sticking power combined with complementary flavor.
For best results, use moderate amounts of quality mustard and allow time for it to set up. Careful cooking and handling prevents the crust from detaching prematurely.
While not necessarily the very strongest binder, mustard provides a good compromise between binding strength and added taste. Cooks looking for a quick, easy way to get crispy adhered breading on pork chops will be well served by relying on the traditional mustard in the refrigerator door.