Easy Crunchy Pork Chops Food

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).

CRUNCHY BAKED PORK CHOPS

Steps:

• Preheat oven to 425. Grease a baking sheet with cooking spray and set aside.
• Season both sides of the pork chops very well with salt and pepper.
• Place egg in one shallow bowl and beat lightly.
• Combine breadcrumbs and remaining ingredients in a separate shallow bowl.
• One at a time, dip each pork chop in the egg to coat on all sides, then press into the breadcrumb mixture on all sides.
• Place the breaded pork chops on the baking sheet. Press some of the extra breadcrumb mixture onto the top of each pork chop. Spray the tops of the pork chops with cooking spray.
• Bake at 425 for 18-25 minutes (see notes), until a meat thermometer reads 140. Remove from the oven and let rest for a few minutes before serving.

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.

CRUNCHY HONEY GARLIC PORK CHOPS

Steps:

• 1. Whisk the eggs and 4 tablespoons water in a shallow dish.
• 2. Mix the flour, salt, pepper and garlic powder in another shallow dish.
• 3. Dip the chops in the flour, then over into the egg, then back over into the flour mixture again.
• 4. This is what puts the extra crispy coating on the chops.
• 5. Be sure to get plenty of flour on this last coating, then shake them a little and place in a pan with about a half inch of oil.
• 6. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
• 7. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
• 8. Remove from the pan to a 9x13 baking dish.
• 9. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne and garlic.
• 10. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
• 11. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side.
• 12. Place uncovered in a preheated 350 oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

CRUNCHY SMOKY PORK CHOPS

Steps:

• Place flour into a plastic freezer bag.
• In a shallow dish, mix together the next 4 ingredients.
• In a sepreate freezer bag, mix together the last 5 ingredients.
• Preheat oven to 400 degrees F. Then line 2 large baking pans with parchment paper.
• Coat each pork chop with flour, then with mustard mixture, and then with bread crumb mixture.
• Place on the baking sheets and bake on center rack for 40-45 mintues or til well browned.

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.

CRISPY CRUMBED PORK CHOPS

Steps:

• Rub melted butter, crumbs and seasonings together.
• Rinse chops with cold water and pat dry with paper towels.
• Coat chops thoroughly with the crumb mixture.
• Press crumbs on chops firmly with hands.
• Place chops, in a single layer, on a rack in a shallow baking pan with sides. Do not cover.
• Bake at 325 degrees Fahrenheit for one hour, without turning, until done.

CRUNCHY PORK CHOPS

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
• Place the Melba toasts, salt, garlic powder, onion powder, paprika, thyme, and sugar in a zip-top bag and seal.
• Pound the toasts to coarse crumbs, leaving some the size of small pebbles.
• Add 2 tablespoons mayonnaise to the bag and work it into the crumb mixture. Transfer to a large plate.
• Working with one chop at a time, coat with 1 tablespoon mayonnaise using your fingers or the back of a spoon; coat thoroughly with Melba crumb mixture.
• Press on the crumbs on the chop to make sure they adhere; lay the chop on a wire rack set over a rimmed baking sheet.
• Bake the pork chops on the wire rack until the coating is golden brown and the center registers 135 degrees, approximately 16 to 22 minutes.
• Transfer the chops to a clean plate and let rest until the pork reaches an internal temperature of 145 to 150 degrees (5 to 10 minutes).