Breaded Pork Chops With Kickin Peppery Gravy Food

BREADED PORK CHOPS IN 30 MINUTES

Steps:

• Preheat oven to 400° convection or 425° conventional.
• Trim pork chop of the fat rim. Pat dry with a paper towel.
• Prepare two trays. First, with one egg whipped with a teaspoon of water. Second, with 1/4 cup of Panko Bread Crumbs, 1/4 cup flour, 1 1/2 teaspoon seasoning salt (Lawry's is my choice), and 1/4 teaspoon black pepper.
• Dredge a chop in the egg mixture. Be sure to cover all surfaces. Remove with a fork and allow to drain for a moment.
• Dip the egg-coated pork chop into the flour mixture. Coat all sides, remove with a fork and shake to remove extra flour.
• Set the chop on a plate or chopping board. Repeat for the next chop. We want to coat to set up for a few minutes.
• Over medium-high heat, add 2 tablespoons of vegetable oil to an oven-safe, non-stick skillet-cast iron preferred. When hot and the oil is shimmering, move the chops to the pan with a fork.
• Brown each side of the chop for 2-3 minutes until almost the final color you want. Use a fork to flip by poking the meat edge and not anything to grab the meat and pull off the coating.
• Check the internal temperature, do one last flip of the pork, and place in the preheated oven until the internal temperature you want. About 10 minutes for 145° but this will vary a lot in time, so you must use a meat thermometer and get the final temperature you want. Remember, you can always cook more but can not uncook meat.
• Allow to rest on a plate for 5 minutes before cutting.

CRISPY BREADED PORK CHOPS (BAKED)

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
• In a shallow bowl combine bread crumbs, Parmesan cheese, garlic powder, and salt and black pepper.
• Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
• Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
• Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
• Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
• Rest 5 minutes before serving.

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.

BREADED PORK CHOPS WITH KICKIN' PEPPERY GRAVY

Steps:

• 1. Chef's Note: To brine or not to brine... that is the question. In years long past, pork had a very bad reputation... It was fatty, greasy, and in a climate of healthier recipes, people stopped eating pork, and switched to things like turkey, and chicken. So, the hog farmers began raising a leaner version of pork. That was a good thing; however, it had a tendency to come out a bit dry. I hate it when that happens.
• 2. Brining solution for pork chops.
• 3. The basic formula for a brine solution is 1 cup of table salt (without iodine) to a gallon of filtered water. The solution should be salty to the taste but not thick with salt. If you are using kosher salt, increase that to 1.5 cups (kosher salt weighs less by volume).
• 4. When it comes to the amount of brining time, it is more important not to brine too long than not long enough. While some cuts of pork can use days in a brine, even a relatively small amount of time can be helpful. Pork generally takes a long time to get the full effect. I wouldn't bother brining a cut of pork if you didn't have at least a few hours; however, with smaller cuts even 3 or 4 hours can do the trick. Do not; however go longer than the recommended times.
• 5. Pork Chops (about 1 to 1 1/2 inches thick) - 8 to 12 hours (or up to 24 hours). Do not go any longer than 24 hours. Brining is good, but it can be overdone.
• 6. In addition to the salt, you can add some sweetener: brown or white sugar, molasses, or even maple syrup. You can add up to 1/2-cup sweetener per gallon of brine. If you are adding a sweetener, reduce the amount of salt by 1/4 cup for table salt, and 1/2 cup for kosher salt.
• 7. Remember to keep the pork chops completely submerged in the brine solution, and in the refrigerator at all times during the brining process.
• 8. Chef's Tip: Try to get rib chops. As with most meats, tenderness in pork chops often comes at the cost of flavor. I like using pork rib chops because they have more fat than a loin chop, but less connective tissue than a blade chop, helping them strike a great balance between the two ends of the spectrum.
• 9. Gather all your ingredients.
• 10. Add some salt and pepper, cayenne and the ground cumin to the all purpose flour, and mix to combine.
• 11. Add the cream to the whole milk and combine.
• 12. Chef's Note: The addition of the cream (extra fat) will help the flour adhere to the pork.
• 13. Take two dishes or pie plates big enough to hold one of the pork chops. Add the milk/cream to one, and the flour to the other.
• 14. Dip a pork chop in the milk/cream, and thoroughly soak.
• 15. Then drop it into the flour. Make sure the chop is completely coated.
• 16. Lay the pork chop on a wire cooling rack, and repeat with the other three chops.
• 17. Allow the pork chops to rest for 30 minutes before proceeding.
• 18. Chef's Note: The resting period serves two purposes: One, it allows the flour and milk mixture to come together, and stick to the chop... Two, it brings the cold chop closer to room temperature, and helps in the cooking process.
• 19. While the chops are resting, place a large sauté pan over medium-high heat, and add the oil and butter.
• 20. Heat until the butter is melted and the foaming subsides.
• 21. Add the pork chops to the sauté pan, and cook on one side, until browned, about 5 to 7 minutes,
• 22. Chef's Note: Don't play with your food; let them sit there and cook. After about 5 to 7 minutes, use a pair of tongs to carefully lift one up and see if it's brown enough. It should lift off the bottom of the pan without sticking. If it sticks, it's probably not ready to turn.
• 23. Carefully turn the pork chops over, add the onions to the pan, and continue cooking, until the chops are cooked through and the onions are nice and brown, about 7 to 10 minutes.
• 24. Chef's Note: An instant read thermometer should read an internal temperature of 145f (63c).
• 25. Chef's Note: The food safety board used to claim you had to cook pork to 165f (74c), and this usually produced an overcooked dried out chop. Then they got wise and changed the time to 145f (63c), which is still about 5 degrees too much. I usually , cook them to an internal temp of 143f (62c), and allow the carry over cooking of the meat to raise the internal temp to 145f (63c).
• 26. Chef's Note: If the onions are not nice and brown, leave them in the pan, but take out and tent the pork chops. We want nice brown, and crispy onions.
• 27. Remove the onions from the pan, allow to drain on a paper towel, and reserve.
• 28. MAKING THE PEPPERY GRAVY
• 29. While the chops are happily cooking away, add the butter to a saucepan over medium heat.
• 30. When the butter has melted, add the flour, a slight pinch of cayenne pepper, and stir to combine.
• 31. Chef's Note: Mixing a combination of fats with flour is called a roux. What we're doing is making, a "blond" roux (no blond jokes, please). In other words, we're not going to let it cook for very long.
• 32. As soon as the flour and fat are incorporated, add the warm milk, in a slow steam, while whisking to combine it with the roux.
• 33. Chef's Tip: Have a bit of extra warm milk, and flour at the ready, so if the gravy is a bit too thin or thick, you can fix it on the spot.
• 34. Chef's Note: As the gravy is simmering and thickening, slowly add a bit of salt and pepper, and then taste, and slowly add a bit more, until you reach the desired flavor. It should have a peppery kick to it.
• 35. Place the pork chops on a large serving platter, cover with the peppery gravy, and serve family style along with your favorite sides.
• 36. If the dinner is a bit more formal, plate up the pork chops on individual serving pieces, ladle over the gravy, and then add the sides. I'm partial to some mash potatoes, and some of that awesome gravy on top. Enjoy. https://www.justapinch.com/recipes/side/side-potatoes/low-fat-horseradish-mash-potatoes.html?p=20
• 37. Keep the faith, and keep cooking.

BREADED PORK CHOPS WITH SOUR CREAM DILL GRAVY

Steps:

• If pork chops are thick, pound thin.
• Prepare three shallow dishes. One with flour mixed with seasoned salt and pepper, one with beaten egg and milk, and one with breadcrumbs and paprika.
• Dip chops first in flour, then in egg mixture, then in breadcrumbs.
• In a large skillet heat shortening (or oil) to hot.
• Brown pork chops for 3 minutes on each side, or until done.
• Remove and keep warm.
• Pour broth into skillet, scraping to loosen crusty bits.
• Blend the 2 tablespoons flour and dill weed into the sour cream.
• Stir into broth.
• Cook and stir over low heat until thick and bubbly.
• Cook and stir 1-2 minutes more.
• Serve chops with gravy.

MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Grease a 13 x 9-inch baking dish.
• Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
• Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
• Heat oil and butter in a skillet over medium heat.
• Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
• Lastly coat in seasoned breadcrumbs.
• Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
• Transfer the chops to the baking dish.
• Cover with foil.
• Set oven to 350 degrees F.
• Bake for about 1 hour.
• Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
• After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
• Replace the foil and bake for another 25-30 minutes or until chops are tender.

PAN-FRIED BREADED PORK CHOPS

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.