CHICKEN-FRIED CHOPS
It takes only a few minutes to brown the meat before assembling this savory meal. The pork chops simmer all day in a flavorful sauce until they're tender. -Connie Slocum, Brunswick, Georgia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine flour, salt, mustard and garlic powder; add pork chops and turn to coat. In a large skillet, heat oil over medium-high heat; brown meat on both sides in batches. Place in a 5-qt. slow cooker. Combine soup and water; pour over chops. Cover and cook on low until meat is tender, 6-8 hours. If desired, thicken pan juices and serve with the pork chops.
Nutrition Facts : Calories 453 calories, Fat 27g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 1232mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.
CHICKEN FRIED PORK CHOPS
Fall off the bone tender pork chops seasoned like chicken fried steak and cooked in a crockpot. This is sooooo good!
Provided by Marie
Categories Pork
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together flour, salt, mustard and garlic powder.
- Dredge pork chops in mixture.
- In skillet, brown chops on both sides.
- Place in crockpot.
- Combine soup and water and pour over chops.
- Cover and cook on low for 6 to 8 hours or until meat is tender.
- Pan juices can be thickened and served with the pork chops.
BECCA'S CHICKEN-FRIED PORK CHOPS
These are the best fried pork chops you will ever eat. You can also try this with cube steak for chicken-fried steak, or with chicken breast!
Provided by Rebecca Laymance
Categories Main Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
- With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
- Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
- Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.
Nutrition Facts : Calories 831.2 calories, Carbohydrate 94.6 g, Cholesterol 164.6 mg, Fat 29.2 g, Fiber 4.1 g, Protein 44.2 g, SaturatedFat 7.2 g, Sodium 745.8 mg, Sugar 2.4 g
CHICKEN FRIED PORK WITH MILK GRAVY
This recipe is like the chicken fried steak you grew up with, only uses boneless rib pork chops. You will need a meat mallet with a rough textured side and also a deep fat thermometer. I discovered this recipe in Gourmet.
Provided by Bev I Am
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
- Season with salt and pepper and cut into 3-inch pieces.
- Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
- Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
- Dip pork pieces in egg mixture to coat, then dredge in flour.
- Transfer pork as coated to a large rack set on a baking sheet.
- Let pork stand, uncovered, at room temperature 15 minutes.
- Preheat oven to 250°F.
- Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below).
- Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375°F between batches.
- Keep pork warm on a clean baking sheet in oven.
- Pour off all but 2 tablespoons oil into a heatproof bowl, leaving any brown bits in bottom of skillet, then add remaining 3 tablespoons flour to skillet and cook roux over moderate heat, stirring constantly, 3 minutes.
- Bring to a boil and whisk in remaining 2 1/2 cups milk.
- Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
- Season gravy with salt and pepper (to taste) and serve over pork.
- ** Note:.
- To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer facedown in skillet, resting other end (not plastic handle) on rim of skillet. Check temperature frequently.
- Makes 4 servings.
CHICKEN FRIED PORK CHOPS WITH CHUNKY PEAR CHUTNEY
Provided by Sunny Anderson
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.
- While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
- In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops.
CHICKEN FRIED PORK CHOPS RECIPE - (4.6/5)
Provided by Renna
Number Of Ingredients 8
Steps:
- Can use bone in pork chops or boneless cutlets etc... I like to use a meat mallet and pound my chops pretty thin, cooks more even and faster. 1. Mix egg and 3 tablespoons of milk together in a shallow dish. 2. Mix pinch of garlic powder, 1 teaspoon of thyme, pinch of cayenne pepper, salt and pepper with bread crumbs on plate or shallow dish 3. Cover pork chops first with flour, then with egg mixture and then with bread crumbs. 4. Preheat oil in skillet to medium heat. 5. Fry until golden brown for about 3-4 minutes per side. For Mustard Sauce: 1. Remove oil from the skillet and leave about 1 tablespoon. Add mustard, 1 tablespoon of flour and mix well. Add the rest of the milk, water, garlic powder, 1/2 teaspoon of thyme, pinch of cayenne pepper, salt and pepper. 2. Mix all together and let it thicken. When the sauce thickens cover pork chops with it and serve.
CHICKEN FRIED PORK WITH SWEET JALAPENO SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place pork chops between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Season both sides with salt and black pepper.
- In a shallow dish, combine flour and garlic and herb seasoning. Mix well. Add pork to flour mixture and turn to coat both sides.
- Heat oil in a large skillet over medium-high heat. Add pork and cook 2 minutes per side, until golden brown. Meanwhile, in a small bowl, combine beef broth, jalapenos and honey. Mix until blended. Add broth-jalapeno mixture to the pork and bring to a simmer. Simmer 3 to 5 minutes, until pork is cooked through and sauce thickens.
SOUTHERN FRIED PORK CHOPS RECIPE
Here's a really quick and simple recipe for some delicious southern fried comfort food. Next to fried chicken, these Southern Fried Pork Chops are a long time family favorite. It really is the "other white meat" as the Pork Council tells us.
Provided by Steve Gordon
Categories Main Dish
Time 25m
Number Of Ingredients 10
Steps:
- Begin by making the breader.
- In a small mixing bowl, add the Flour, Corn Starch, Garlic Powder, Salt, Black Pepper and Paprika. Stir all ingredients well. Set aside.
- Prepare the egg wash next.
- Break one egg into a small low sided dish.
- Add the buttermilk. Use a fork and stir mixture well.
- Setup your dredge station for convenience.
- One at a time, dip a pork chop in the flour and coat both sides.
- Dip the chop into the egg mixture, coat both sides well.
- Lift and let any excess drip off.
- Place the chop back into the flour mixture and coat both sides and edges.
- Place about 1/2 inch of cooking oil in a skillet over medium heat.
- Test the oil before adding the chops to fry.
- Gently lower the chops into the hot cooking oil, one at a time.
- Watch the bottoms of the chop and when they start to brown, flip the pork chops over. Don't overcrowd the skillet.
- Let the chops fry for about 6-8 minutes or until done but not over cooked.
- Remove the cooked chops from the skillet, place on a paper towel lined plate and let drain.
- Serve warm and Enjoy.
CHICKEN FRIED PORK STEAKS
Delicious chicken fried pork steaks with tenderized (cubed) pork
Provided by Julia Jordan
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Allow cubed pork to come to room temperature. In a bowl add flour and seasonings. Mix to combine. In a separate bowl, add egg and beat. Add buttermilk and water and whisk to combine. Add 1/4" vegetable oil to the bottom of a skillet and heat over medium heat. When the oil is heated and ready for frying, take each piece of cubed pork and dredge in flour mixture, then in wet mixture and again in flour mixture. Add to skillet. Fry on each side, about five minutes until browned and juices run clear. Remove chicken fired pork steaks from pan and place on a paper towel lined plate to drain excess oils. Allow to rest five minutes before serving.
Nutrition Facts : Calories 329 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 49 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 331 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
FRIED PORK CHOPS
Steps:
- 1. Heat 1 inch of oil in a large skillet over medium-high heat.
- 2. Mix together flour, salt and pepper in a medium bowl. In a second bowl, beat together eggs and milk.
- 3. Dredge pork in flour then dip in egg and dredge again in flour.
- 4. Pan fry about 7 minutes on each side until done. Drain on paper towels.
CHICKEN FRIED PORK CHOPS
My family loves these they are not greasy like most....The meat can be cut with a fork, so tender....These are great without or with gravy... I hope you enjoy this recipe...They have a crunchy breading on the outside and juicy on the inside...
Provided by JoSele Swopes
Categories Steaks and Chops
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat in butter and cooking oil in skillet Mix all dry ingredients in bowl with lid
- 2. Wash chops and shake in flour mixture Fry in cooking oil mixture, for 20 to 30 minutes till crisp and stick for in meat juices come out clear.... Remove meat and place on platter with paper towel and cover paper towel, to drain any oil from meat....Serve immediately...
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5/5 (4)Estimated Reading Time 4 minsCategory Dinner RecipesTotal Time 30 mins
- Mix together the flour, salt, pepper, ground ginger, nutmeg, thyme, sage, paprika and cayenne pepper until completely blended.
- Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Dip the chops in the egg wash and then a final time into the flour and spice mix.
- Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. I find just below medium heat works well.
- I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 7 or 8 minutes per side for thick pork chops. Thinner chops will take less time.
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- To prep pork chops, cut off any excessive fat if you want. You can leave it on though too. Place the chops between two pieces of plastic wrap and pound them to an even thickness, about 1/3-1/2 inch thick.
- Mix flour with paprika, salt, and pepper. Whisk eggs together in a separate bowl and add a few tablespoons of water to the eggs.
- Working with one chop at a time, dredge it in flour, then dip it in eggs, then back in the flour. Pat the flour down on the chops for a bit to make sure plenty of flour sticks to the chops.
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Servings 4Estimated Reading Time 5 minsCategory EntreeTotal Time 25 mins
- Season the pork chops on both sides with salt and pepper. Fill a large heavy metal 2/3rds with vegetable oil and set on medium high heat. Place the pork chops in a shallow bowl and cover with buttermilk. Allow to set, for at least, 30 minutes.
- In a separate bowl, combine, flour, salt, seasoned salt, pepper, onion powder, garlic powder, dried thyme, smoked paprika, and red pepper. Whisk together.
- Remove one pork chop from the buttermilk and shake excess milk; dredge through the flour on both sides, shake off excess, and place slowly in the hot oil. Fry on both sides for 5 minutes. Remove from oil, sprinkle with a little more seasoned salt, and place on cooling rack and inside warm preheated oven until ready to serve.
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Servings 4Total Time 30 minsCategory Pork Chop
- In a wide, shallow bowl, combine the crushed bay leaves with the paprika, sugar, pepper, oregano and 1 tablespoon of salt. Generously season the pork chops with the spice mix and transfer them to a plate. Stir the flour into the remaining spice mix.
- In another wide, shallow bowl, whisk the buttermilk with the vinegar, sambaland fish sauce. Dip the seasoned pork chops in the buttermilk mixture, allowing the excess to drip back into the bowl, then dredge them in the flour mixture, pressing to help it adhere.
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- To flatten each pork chop, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
- In shallow bowl, combine flour, seasoned salt and garlic powder; mix well. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop in flour mixture; dip in milk. Coat well with bread crumbs.
- Heat oil in 10-inch skillet over medium heat until hot. Add pork chops; cook 6 to 8 minutes or until slightly pink in center.
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- Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Return each chop to the eggwash and then back into the flour and spice mix. Place chops on a large dish. Set aside.
- Heat a skillet or frying pan on the stove with about 1/2 inch of canola oil covering the bottom. Carefully regulate the temperature so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. Just below medium heat works well. Fry them gently for about 7-8 minutes per side. I fry 3 chops at a time, adding more oil if needed for the second batch.
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