Breaded Pork Chops Using Corn Flakes Food

PORK CHOPS IN CORN FLAKE CRUMBS

Steps:

• Preheat oven to 350 degrees.
• Cover baking sheet with foil and spray with non-stick cooking spray (or lightly coat with cooking oil).
• Dip pork chops in melted margarine.
• Coat generously with corn flake crumbs.
• Place in a single layer on the baking sheet.
• Drizzle with remaining melted butter.
• Bake for about 1 hour. You don't have to turn these over.

CORNBREAD-CRUSTED FRIED PORK CHOPS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and top with a cooling rack.
• Sprinkle both sides of the pork chops liberally with salt and pepper. Combine the buttermilk and hot sauce in a large mixing bowl. Put the pork chops in the buttermilk mixture, being sure that all 4 are submerged. Set aside to rest for 30 minutes. Meanwhile, put the cornbread crumbs into a shallow dish.
• Pour the vegetable oil into a large (10-inch) cast-iron skillet or heavy-bottomed pan. Clip a deep-frying thermometer to its side and heat the oil to 350 degrees F.
• Lift a pork chop out of the buttermilk by its top bone using tongs, and allow any excess to drip off. Lightly dredge both sides of the pork chop in the cornbread crumbs. Carefully lower the coated chop into the hot oil. Repeat this process with a second chop. Cook the chops until crispy on one side, 3 to 4 minutes. Gently turn the pork chops and fry until golden brown, an additional 3 to 4 minutes. Transfer the crispy chops to the prepared cooling rack. Sprinkle the chops with additional salt and transfer to the oven to stay warm while the remaining chops are fried. Repeat this process with the remaining pork chops.
• For the white gravy: Reserve 2 tablespoons of skillet oil for the gravy, then drain the remaining oil from the skillet, being sure to remove any bits of fried cornbread left behind. Add the butter to the skillet, pour in the reserved oil and heat over medium heat until the butter melts. Sprinkle in the flour, whisking, and cook until a smooth paste is formed, about 1 minute. Pour in the milk, whisking continuously. Cook, whisking occasionally, until a thick sauce is formed and the gravy coats the back of a spoon, 3 to 5 minutes. Stir in the hot sauce and season the gravy with salt and pepper as desired.
• Transfer the crispy pork chops to a serving platter. Spoon the white gravy over the chops and garnish with parsley. Serve immediately.

BREADED PORK CHOPS IN THE PRESSURE COOKER

Steps:

• Season pork chops with salt and pepper Dredge with corn flake crumbs, then dip in egg combined with milk, and again in the crumbs.
• Heat pressure cooker and add shortening.
• Brown chops on both sides.
• Add water; close cover securely.
• Place pressure regulator on vent pipe and cook 12 to 14 minutes with pressure regulator rocking slowly.
• Let pressure drop of it's own accord.

PORK CHOPS (BREADED)

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

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.

AIR-FRYER BREADED PORK CHOPS

Steps:

• In a shallow bowl, whisk egg, milk and Dijon mustard. In another shallow bowl, mix bread crumbs, potato flakes, ground mustard and sage. Place flour in another shallow bowl. Sprinkle pork with salt., Preheat air fryer to 400°. Dip pork in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere., In batches, place chops in greased air fryer; spritz with cooking spray. Cook until a thermometer reads at least 145°, 5-6 minutes, turning once.

PARMESAN PORK CHOPS

Steps:

• Combine crushed cornflakes, cheese, salt & pepper. Set aside.
• Beat egg in seperate bowl and dip pork chops in egg mixture being sure to cover both sides.
• Dip chops in cornflake mixture evenly coating both sides.
• Place chops on a foil lined pan and bake in oven at 350F for about 45 minutes. Do not turn or flip chops while cooking.

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
• Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
• Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BREADED PORK CHOPS - FROM THE OVEN

Steps:

• Preheat oven to 375 degrees F.
• Beat egg with evaporated milk; place chops in milk and allow to sit 5-10 minutes, turning so that each side gets down into the milk.
• Mix together crushed cornflakes, breadcrumbs, paprika, oregano, garlic, onion powder, salt, black pepper, and cayenne.
• Take chops out of the milk and coat with the seasoned crumbs.
• Spray a shallow baking pan with non-stick cooking spray; place chops on pan.
• Bake chops at 375 degrees F for 20 minutes; turn over and cook 15 minutes more or until juices run clear.