FRIED PORK CHOP
This pork chop is so good you'll say it tastes like heaven!
Provided by CHS_GRAD_2010
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
- When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 12.1 g, Cholesterol 32.4 mg, Fat 10.7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 2.6 g, Sodium 284.4 mg
PORK CHOPS (BREADED)
I developed this recipe, which makes the most delicious pan-fried, breaded pork chops. I used to use bread crumbs, but the crushed corn flakes are so much better.
Provided by Alan Leonetti
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pat the chops dry with paper towel.
- Place the flour in a shallow bowl.
- Place beaten eggs into a second bowl& season with salt and pepper.
- Place the crushed corn flakes into a third bowl seasoned with the tarragon, thyme, marjoram and basil.
- The crushed corn flakes can be found in the supermarket next to the Shake-n-bake.
- Dredge a chop in the flour and shake off the excess.
- Then dip it into the eggs and then into the corn flakes.
- Then place it onto either waxed paper or a baking sheet.
- Repeat with all of the remaining chops.
- Heat a large skillet over medium-high heat with enough olive oil to come halfway up the sides of the chops.
- When the oil is hot enough and shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.
- Drain on paper towels and serve immediately.
BREADED PORK CHOPS
This recipe is a little different from others in that it uses worcestershire sauce in the egg mix. We love how it gives the chops a little extra "zing." We usually have this with a green vegetable and potatoes. I've also listed a variation of this recipe to make a cheese-topped pork chop. Note: If you're making the chops without cheese, you might want to try learninscratch's directions for a delicious orange sauce -- they can be found in her review.
Provided by TasteTester
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
- In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5-7 minutes or until pork is no longer pink in center.
- For oven-baked pork chops: Prepare as directed above. Place in a shallow baking pan that has been sprayed with a cooking oil such as Pam. Bake at 425 degrees F. for 30-35 minutes or until no longer pink in center.
- To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.
Nutrition Facts : Calories 407.1, Fat 21.3, SaturatedFat 5.9, Cholesterol 170.4, Sodium 460.8, Carbohydrate 8.3, Fiber 0.5, Sugar 0.7, Protein 42.8
SOUTHERN FRIED PORK CHOPS RECIPE
Tender and juicy and downright addictive, these fried pork chops are marinated in a spicy buttermilk then breaded in a flavorful flour dredge creating the ultimate crunch and deliciousness.
Provided by Jocelyn Delk Adams
Categories Main Course
Time 1h40m
Number Of Ingredients 10
Steps:
- Season pork chops with salt and black pepper to taste on both sides.
- Next whisk hot sauce into buttermilk and dip pork chops into buttermilk mixture. Allow to soak for an hour.
- In a large plastic bag, add flour, salt, pepper, garlic powder, cayenne pepper, and paprika and mix until combined.
- Put pork chops into seasoned flour and place on a parchment lined baking sheet. Place in refrigerator for 20 minutes to set flour.
- Heat oil over medium high heat.
- Fry until golden brown on both sides. Once fried, remove and add to paper towel to drain oil.
Nutrition Facts : Calories 396 kcal, Carbohydrate 28 g, Protein 26 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 1590 mg, Sugar 4 g, ServingSize 1 serving
BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW
Think of this as a new, healthier (and less messy!) take on pan-fried pork chops and applesauce. We bread these low-calorie, low-fat chops in whole-wheat panko and spray them with cooking spray to get them crispy in the oven. We prefer to use McIntosh or Red Delicious apples, because they soften quicker.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
- Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
- Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
- Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
- Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.
BREADED PORK CHOPS
No shaking necessary -- these breaded pork chops are quick dinner option for any weeknight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
- Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops (see below).
- To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.
Nutrition Facts : Calories 403 g, Fat 23 g, Fiber 1 g, Protein 27 g
BREADED PORK CHOPS RECIPE
Breaded Pork Chops make an easy dinner for any night of the week. This crispy pork chops recipe is flavorful and beyond simple. Add some roasted veggies, and you've got one easy dinner recipe made on a single sheet pan!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- **Read ALL Notes before starting**
- Set oven rack to middle position and heat oven to 350°F.
- Spray a wire rack with cooking spray and set it over (or inside) a foil-lined, rimmed baking sheet. Set aside.
- Place the bread in a food processor and pulse until coarsely ground, about eight short pulses. The bread should yield about 3½ cups breadcrumbs. In a medium-sized bowl, place the crumbs, shallot, garlic, oil, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss until the crumbs are evenly coated with oil.
- Pour the mixture onto a rimmed baking sheet and bake 15 minutes (stir after 5 minutes and after 10 minutes). Bake until crumbs are dry and are a deep golden brown.
- Transfer the baking sheet to a cooling rack, leave the oven on and increase the temperature to °425F.
- Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme and parsley and toss to thoroughly combine.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon zest and lemon juice.
- Place ¼ cup flour in a shallow dish (just larger than one pork chop).
- Place the breadcrumb mixture in another shallow bowl.
- Using tongs, dredge one pork chop in flour and shake off the excess.
- Dredge the pork chop in the mayonnaise/mustard mixture and let the excess drip off.
- Gently press the chop, on all sides, in the breadcrumb mixture being sure a thick layer of crumbs adheres.
- Transfer the breaded chop to the prepared wire rack and repeat with the remaining 3 pork chops.
- Bake 17-25 minutes or until a meat thermometer inserted into the center of the chops registers 150°F. Remove from the oven and let rest 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 512 kcal, Carbohydrate 20 g, Protein 33 g, Fat 32 g, SaturatedFat 6 g, Cholesterol 99 mg, Sodium 387 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FRIED PORK CHOPS
Steps:
- Heat oil in a deep skillet to 350 degrees F.
- Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Pour the buttermilk over the chops and turn to coat.
- Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.
- Using tongs, gently lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined pate to drain. Serve hot.
BREADED SOUTHERN FRIED PORK CHOPS
Make and share this Breaded Southern Fried Pork Chops recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, salt, pepper, and boullion cube.
- Heat oil on med-hi in large skillet.
- Roll chops in flour mixture.
- Add to hot skillet.
- Cook and turn for 20 minutes, until chops are done and golden brown.
PAN-FRIED BREADED PORK CHOPS
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
Provided by David Tanis
Categories meat, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
- Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
- Sprinkle flour generously over the chops on both sides, then shake off excess.
- Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
- Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
- Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
- Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
- Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.
BREADED PORK CHOPS
These traditional pork chops have a wonderful home-cooked flavor like the ones Mom used to make. The breading makes them crispy outside and tender and juicy inside. Why not treat your family to some breaded pork chops tonight? -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 405 calories, Fat 22g fat (5g saturated fat), Cholesterol 115mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein.
BREADED PORK CHOPS
Breaded Pork Chops are crispy, tender, and juicy! Ready in about 20 minutes, they taste just like the ones my mom used to make... Best pork chops EVER!
Categories Main Dish
Time 26m
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix the breadcrumbs, parmesan cheese, onion powder, and garlic powder until well combined.
- In a separate bowl, beat eggs and lemon juice together.
- Dip each pork chop in the egg mixture and coat it completely. Then put the wet pork chop in the breadcrumb mixture and cover completely on both sides.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Place 4 pork chops in hot oil/butter and cook each side until golden brown and crispy, about 3-4 minutes per side. You don't want to overcrowd the pan. Working in batches is best.
- Remove them from the pan and transfer to a paper towel-lined plate to drain.
- Heat the remaining olive oil and butter in the same skillet. Cook rest of the pork chops for 3-4 minutes per side. Transfer to plate with the other pork chops.
- Serve immediately with your favorite side dishes.
Nutrition Facts : Calories 333 kcal, Carbohydrate 13 g, Protein 27 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 158 mg, Sodium 345 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-FRIED BREADED PORK CHOPS
Make the best out of a cheap and delicious cut by making pan-fried breaded pork chops for dinner. They're flavorful, juicy and so irresistible coated in crispy breadcrumbs with a drizzle of lemon juice on top.
Provided by Amélie
Categories Dinner
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- . Take the pork chops out of the fridge 30 min before cooking. Pat off the pork chops with a paper towel until they are as dry as possible. Season generously with salt and black pepper on both sides. Place the flour on a plate. Beat the egg in a deep plate. Combine the breadcrumbs, dried oregano and garlic powder and place on another plate.
- . Remove from the pan and drain on a cooling rack. Leave to rest for a couple of minutes. Garnish with a sprinkle of sea salt and serve with lemon on the side.
Nutrition Facts : ServingSize 1, Calories 531, Fat 35.9g
BREADED FRIED PORK CHOPS WITH MIXED GREENS
Toss mixed greens with a mustard sauce and serve them with crispy fried pork chops! These Breaded Pork Chops with Mixed Greens are a great weeknight snack.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix salsa, mustard and 1 Tbsp. mayo until blended.
- Spread chops with remaining mayo, then coat with cracker crumbs, turning to evenly coat both sides of each chop.
- Heat 1 Tbsp. oil in medium nonstick skillet on medium heat. Add chops, in batches; cook 3 min. on each side or until done (145ºF). Remove from skillet. Cover; let stand 3 min.
- Toss greens with salsa mixture. Serve with chops.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
MUSTARD FRIED PORK CHOPS (BREADED)
I LOVE a nice mild mustard-mayo, so started making these several years ago! They are breaded with crushed "Chicken in a Biskit" crackers! My FAVORITE way to have pork chops!! Sure hope you try them! They really are good!!
Provided by Wildflour
Categories < 60 Mins
Time 31m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- I used 4 thick cut pork loin chops, the pkg. weighed 1.86 lbs. to give you an idea.
- In small bowl, mix mayo and mustard, set aside.
- Crush crackers finely, and place in pie dish, set aside.
- Pat chops dry with paper towel. Totally coat with mustard-mayo mix. Edges, too.
- Coat chops in crushed crackers WELL. Pat them on. Don't forget the edges. Place on a plate as you go.
- Use all the crumbs, sprinkling any leftover ones on top, pressing on.
- Heat a sufficient sized frying pan with oil that coats the bottom plus a bit more, with the butter. I like the oil to be able to come half way up the chops after they are in the pan.
- Place chops in hot oil that is heated over medium heat.
- Fry for about 8-9 minutes per side til golden brown, only turning once.
- Mine usually take 8 minutes per side, but these must have been extra thick and took 9 minutes per side. Only one minute either way won't hurt them.
- If you've accidently heated your oil too hot and they've browned too quickly, don't fret, you can always "finish them off" in a 375º oven on a rack placed over a cookie sheet.
- But a tad under medium works perfectly every time!
- *I have always used a non-stick pan for these!
OVEN FRIED BREADED PORK CHOPS
Crispy on the outside and juicy on the inside, these oven-baked Breaded Pork Chops taste like a decadent fried meal -- and they're ready in 30 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Spray a rimmed baking sheet with cooking spray or line with parchment paper; set aside.
- Pat pork chops dry and season liberally with salt on both sides. Sprinkle the cornstarch over the pork chops and pat to coat evenly on both sides.
- In a large, shallow dish, combine breadcrumbs, Corn Flake crumbs, sugar, paprika, onion powder and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
- Lightly beat the egg with a fork in another shallow dish.
- Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
- Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant read thermometer registers 145°F, about 15-20 minutes.
Nutrition Facts : ServingSize 1 breaded pork chop, Calories 348.6 kcal, Carbohydrate 22.5 g, Protein 33.1 g, Fat 14.6 g, SaturatedFat 3 g, Cholesterol 115.3 mg, Sodium 870.5 mg, Fiber 0.9 g, Sugar 3.1 g, UnsaturatedFat 6.9 g
BREADED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
- Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.
FRIED BREADED PORK CHOPS
This recipe comes from a little cookbook put out by Best Foods entitled "Bring Out the Best and Bring Out the Love." These are so moist, tender and flavorful. Enjoy!
Provided by Happy Hippie
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine mayonnaise, lime juice, garlic powder, oregano and pepper.
- In large, shallow nonaluminum baking dish or plastic bag, pour mayonnaise mixture over chops.
- Seal bag if using, and marinate in refrigerator, turning occasionally, 1 to 3 hours.
- Remove chops from marinade, discard marinade.
- Coat chops with bread crumbs.
- In large nonstick skillet, heat oil over medium-high heat and cook chops in two batches, turning once, 6 minutes or until chops are done.
Nutrition Facts : Calories 402, Fat 26.6, SaturatedFat 6.5, Cholesterol 75.3, Sodium 417.4, Carbohydrate 14.4, Fiber 0.9, Sugar 1.9, Protein 25.5
FRIED PORK CHOPS
Crunchy on the outside and juicy on the inside, flavorful breaded pork chops are made with simple ingredients and can be ready to eat in less than 30 minutes.
Provided by Shauna
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
- Beat eggs in a separate shallow bowl.
- Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½-¾" thick.
- Heat oil (about ¾" deep) over medium-high in a cast-iron skillet. Heat oil to 375°F.
- Dip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture.
- Carefully drop pork chop into heated oil and fry on both sides until cooked through (the center should reach 165°F). Maintain an oil temperature between 350°F and 375°F for best results.
- Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.
- Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.
- Serve immediately.
Nutrition Facts : Calories 218 kcal, Carbohydrate 12 g, Protein 21 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 99 mg, Sodium 353 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
PAN FRIED PORK CHOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Salt and pepper both sides of the pork chops.
- Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
- Delicious and simple! Serve with smashed new potatoes.
CRISPY BREADED PORK CHOPS
These Crispy Breaded Pork Chops only require a few ingredients to really make them stand out. They are juicy, tender, and full of flavor.
Provided by Caytlin McCleery
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.
- In a shallow dish (like a pie plate) mix one egg and the milk together.
- In another shallow dish, mix together- bread crumbs, salt, pepper, paprika, onion powder and garlic.
- Dip each pork chop into the wet mixture and then into the dry mixture and then place on the baking sheet.
- Drizzle the pork chops with melted butter.
- Bake in the preheated oven for 20 to 25 minutes, or until pork chops reach an internal temperature of 145 degrees Fahrenheit (which will depend on how thick the pork chops are). Serve hot.
Nutrition Facts : Calories 379 kcal, Carbohydrate 8 g, Protein 33 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 164 mg, Sodium 831 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRISPY PAN-FRIED PORK CHOPS
Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
- Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
- Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.
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Ratings 3Calories 461 per servingCategory Main Course
- Place flour in a shallow bowl or plate. Whisk eggs in another shallow bowl. Put the breadcrumbs on a third plate.
- Dredge a pork chop first in flour, covering both sides completely then shake off excess. Dip it next in egg mixture and lastly, coat it completely with breadcrumbs. Press one side of the chop to the breadcrumbs and then the other side to make sure it is completely and evenly covered. Do same to the rest of the pork chops.
- Heat skillet or frying pan over medium heat and add enough oil to reach half of the sides of the pork chops. When the oil is hot enough, cook pork chops for about 6-8 minutes each, turning it once in between or until each side is golden brown and crispy.
HAND-BREADED PORK CHOPS - MRFOOD.COM
From mrfood.com
4/5 (13)Estimated Reading Time 4 minsCategory Pork
- In a shallow dish, place milk. In another shallow dish, place flour. Dip pork chops in milk, then in flour, coating completely. Sprinkle with salt and pepper and place in skillet.
- Cook 5 to 6 minutes, or until browned, turn chops over, add onions, and continue to cook 7 to 8 minutes, or until meat is no longer pink and onions are golden brown. Remove chops and onions to a platter; cover.
- To make gravy, melt butter in skillet, then add flour. Slowly stir in milk and cook until thickened. Stir in salt and pepper, pour over pork chops, and serve immediately.
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From eazypeazymealz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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