Crispy Oven Fried Pork Chops Food

SUPER CRISPY PORK CHOPS

Steps:

• Pre-heat oven to 425 degrees Fahrenheit
• Line a baking sheet with foil or parchment paper and place a wire baking rack on top.
• Combine the bread crumbs and seasonings in a large ziplock bag and add 2 tbsp of the mayonnaise to the crumb mixture. Close the bag and mix the mixture with hands until the mayo is incorporated. Dump the crumbs into a pie plate or other high rimmed plate.
• Coat each pork chop with about 1 tablespoon of mayo, or just until all surfaces are covered. Then, working with one chop at a time, use your fingers to thoroughly coat all sides with the crumb mixture. Place coated pork chops on your prepared wire rack.
• Bake the pork chops until the coating is golden brown and cooked through ( between 140-145 degrees Fahrenheit). It took mine about 20 minutes. Let the chops rest for 5-10 minutes before serving to allow juices to redistribute and get happy.

PAN FRIED PORK CHOPS

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.

OVEN FRIED BREADED PORK CHOPS

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.

CRISPY OVEN-FRIED PORK CHOPS

Steps:

• Preheat oven to 400 degrees F.
• In a shallow dish, whisk together the egg whites & cornstarch until smooth.
• In a shallow dish, whisk together the bread crumbs (panko), pecans, salt, rosemary & sage.
• Dip chops in egg white mixture to coat & then dredge each in the bread crumb mixture, pressing bread crumbs gently to adhere.
• In an oven proof skillet, heat oil over medium heat, then add chops & cook for 3 or 4 minutes per side.
• Place skillet in oven & bake for 10 to 12 minutes or until pork is cooked through.

CRISPY PANKO PORK CHOPS

Steps:

• Mix together eggs, milk and garlic and let set for flavors to mix.
• Place panko crumbs in a shallow dish.
• Salt and pepper pork chops to taste and dip in the egg mixture.
• Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
• Place chops on a plate and let them set for at least 10 minutes to set the coating.
• Heat oil in large skillet over medium high heat.
• Fry chops for about 3 to 4 minutes per side or until golden brown.
• Do not overcook; these will cook very quickly.

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).

OVEN FRIED PORK CHOPS

Steps:

• Trim the fat from the meat.
• Pour butter into a 13x9x2 inch baking pan.
• Combine eggs, milk, and pepper.
• Dip the pork chops into the egg mixture.
• Coat with stuffing mix or bread crumbs.
• Place pork chops in the pan.
• Bake in a 425 degree oven for 10 minutes. Turn chops. Bake about 10 minutes more or till no pink remains and juices run clear.

CRISPY PAN-FRIED PORK CHOPS

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.

OVEN-FRIED PORK CHOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
• Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
• Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

COUNTRY FRIED PORK CHOPS

Steps:

• Mix flour, paprika, pepper, salt, and cayenne together in a shallow plate.
• Beat eggs and hot sauce together in a small bowl, transfer to a shallow plate.
• Lightly cover a pork chop in plastic wrap and bash it with the flat side of a meat hammer (from the middle outward) until it is half the thickness it was when you began.
• Repeat with other pork chops.
• Add enough oil in a heavy high sided pan (like a Dutch oven) to reach half way up the pork chop.
• Dredge each pork chop in flour, egg, then flour again and place on a rack. Allow to dry for about 5 minutes while your oil is heating.
• Pre-heat oil until it reaches 360 F.
• Carefully slip one pork chop into the oil and set a timer for 5 minutes. Ideally, you want the temperature to stay between 360-375 F so keep a close eye on it.
• When the timer beeps, carefully flip the pork chop over and fry for another 5 minutes. Remove and place on a paper towel covered plate.
• Repeat with the rest of the pork chops, adjusting the temperature as needed.
• Enjoy with more hot sauce.

CRISPY PORK CHOPS

Steps:

• This recipe is pictured with fauxtaters. The recipe can also be found in my public recipes.
• In a bowl large enough to maneuver the pork chops - combine the egg, mustard, Tabasco, oregano, salt and pepper.
• Whisk until nice and frothy.
• In a separate bowl have ready the crushed breakfast cereal. Set aside until ready to cook.
• In a frying pan heat approximately 1/2 inch deep oil.
• Put your chops between a couple of sheets of plastic wrap and beat them until they are half as thick.
• Dredge the chops in the egg mixture then coat them with cereal.
• Gently lay in the hot oil and cook for 4- 5 minutes on each side.
• Let rest on paper towel to absorb excess oil for approximately 3 minutes.
• Slice and serve for presentation or serve whole.

CRISPY PAN-FRIED PORK CHOPS

Steps:

• Place 1/3 cup cornstarch in shallow dish or pie plate. In second shallow dish, whisk buttermilk,mustard, and garlic until combined.
• Process cornflakes, 1/2 teaspoons salt, 1/2 teaspoons black pepper,and remaining 1/3 cup of cornstarch in food processor until conrflakes are finely ground, about 10 seconds. Transfer cornflake mixture to third shallow dish.
• Adjust oven rack to middle position and heat oven to 200 degrees.
• With sharp knife, cut 1/16" deep slits on both sides of chops, spaced 1/2" apart, in crosshatch pattern. Season chops liberally with salt and pepper. Dredge 1 chop in cornstarch; shake off excess. Using tongs, coat with buttermilk mixture; let excess drip off. Coat with cornflake mixture; gently pat off excess. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Let coated chops stand for 10 minutes.
• Heat 1/3 cup oil in 12" nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2-5 minutes. Carefully flip chops and continue to cook until second side is golden brown, crispy, and center of chop registers 140 degrees on instant read thermometer. Transfer chops to paper-towel lined plate and let drain for 30 seconds.Transfer to clean wire rack set over rimmed baking sheet, then transfer to oven to keep warm. Discard oil from skillet and wipe clean with paper towels. Repeat process with remaining oil and pork chops.

CRISPY BREADED PORK CHOPS RECIPE

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with aluminum foil or parchment paper. Set aside.
• Dry pork chops well with paper towels and season lightly with salt and pepper, to taste.
• In a shallow bowl, combine breadcrumbs, salt, paprika, black pepper, garlic powder, onion powder, celery seed, and Parmesan cheese. Stir to combine well.
• Spread a thin layer of mayonnaise on one side of a pork chop, then add, mayo side down, to the breadcrumb mixture. Press gently to coat well.
• Spread another thin layer of mayonnaise on the other side of the pork chop and sprinkle with breadcrumb mixture, pressing gently to adhere.
• Add pork chop to prepared baking sheet and repeat steps 1 and 2 with remaining pork chops.
• Once all chops are on the baking sheet, spray pork with cooking spray, and bake for 18-20 minutes, or until pork has reached an internal temperature of 145°F.
• Let pork chops rest a few minutes, then serve, sprinkled with a bit of fresh minced parsley and lemon wedges.

CRISPY BREADED PORK CHOPS

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.