PAN-FRIED BREADED PORK CHOPS
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
Provided by David Tanis
Categories meat, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
PORK CHOPS (BREADED)
I developed this recipe, which makes the most delicious pan-fried, breaded pork chops. I used to use bread crumbs, but the crushed corn flakes are so much better.
Provided by Alan Leonetti
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
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 SOUTHERN FRIED PORK CHOPS
Make and share this Breaded Southern Fried Pork Chops recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, salt, pepper, and boullion cube.
- Heat oil on med-hi in large skillet.
- Roll chops in flour mixture.
- Add to hot skillet.
- Cook and turn for 20 minutes, until chops are done and golden brown.
PANKO FRIED PORK CHOPS WITH TEXAS TOAST
I absolutely love the fried pork chop from Bertha's Kitchen in Charleston. If you're ever in my neck of the woods, you've got to go there and try it! This sandwich is inspired by her fried pork chop, with my spin, of course. For that extra crunch, I coat the pork chops in panko breadcrumbs after they've had a dip in some seasoned buttermilk.
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
- Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
- Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
BREADED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
CRISPY PAN-FRIED PORK CHOPS
Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
AIR-FRYER BREADED PORK CHOPS
Instant mashed potatoes and bread crumbs have a similar texture, so I wondered how the combo would taste on air-fryer thin pork chops. This is now the only way we make pork chops in our house! -Carrie Farias, Oak Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297 calories, Fat 9g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 565mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
OVEN-FRIED PORK CHOPS
This is a quick, simple, and above all, a cheap way to make pork chops. I love it!
Provided by RACHELHACKER
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 422.1 calories, Carbohydrate 38.6 g, Cholesterol 127.9 mg, Fat 14.3 g, Fiber 1.6 g, Protein 32.3 g, SaturatedFat 6.4 g, Sodium 897.2 mg, Sugar 4.6 g
BREADED AIR FRYER PORK CHOPS
Perfectly tender and juicy pork chops are what you'll get in just 10 minutes using your air fryer and basic pantry ingredients. Play around with different crouton flavors for variety. I like to use a Misto® sprayer with my own oil, but feel free to use regular cooking spray.
Provided by France C
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the air fryer to 390 degrees F (200 degrees C).
- Place pork chops on a plate and season both sides with Cajun seasoning.
- Pulse croutons in a small food processor until they have a fine consistency; transfer to a shallow dish. Lightly beat eggs in a separate shallow dish. Dip pork chops into eggs, letting excess drip off. Coat chops in crouton breading and set on a plate. Mist chops with cooking spray.
- Spray basket of the air fryer with cooking spray and place chops inside, making sure to not overcrowd the fryer. You may have to do two batches depending on the size of your air fryer.
- Cook for 5 minutes. Flip chops and mist again with cooking spray if there are dry or powdery areas. Cook 5 minutes more. Repeat with remaining chops.
Nutrition Facts : Calories 393.9 calories, Carbohydrate 10 g, Cholesterol 218 mg, Fat 18.1 g, Fiber 0.8 g, Protein 44.7 g, SaturatedFat 6.1 g, Sodium 428.9 mg, Sugar 0.9 g
BREADED PORK CHOPS
These traditional pork chops have a wonderful home-cooked flavor like the ones Mom used to make. The breading makes them crispy outside and tender and juicy inside. Why not treat your family to some breaded pork chops tonight? -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 405 calories, Fat 22g fat (5g saturated fat), Cholesterol 115mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein.
ITALIAN BREADED PORK CHOPS
My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.
Provided by ELISAW
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (160 degrees C).
- In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
- Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
- Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
- Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 440.3 calories, Carbohydrate 33.4 g, Cholesterol 185.6 mg, Fat 20.3 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 6.1 g, Sodium 1026.1 mg, Sugar 3.6 g
FRIED BREADED PORK CHOPS
This recipe comes from a little cookbook put out by Best Foods entitled "Bring Out the Best and Bring Out the Love." These are so moist, tender and flavorful. Enjoy!
Provided by Happy Hippie
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine mayonnaise, lime juice, garlic powder, oregano and pepper.
- In large, shallow nonaluminum baking dish or plastic bag, pour mayonnaise mixture over chops.
- Seal bag if using, and marinate in refrigerator, turning occasionally, 1 to 3 hours.
- Remove chops from marinade, discard marinade.
- Coat chops with bread crumbs.
- In large nonstick skillet, heat oil over medium-high heat and cook chops in two batches, turning once, 6 minutes or until chops are done.
Nutrition Facts : Calories 402, Fat 26.6, SaturatedFat 6.5, Cholesterol 75.3, Sodium 417.4, Carbohydrate 14.4, Fiber 0.9, Sugar 1.9, Protein 25.5
MUSTARD FRIED PORK CHOPS (BREADED)
I LOVE a nice mild mustard-mayo, so started making these several years ago! They are breaded with crushed "Chicken in a Biskit" crackers! My FAVORITE way to have pork chops!! Sure hope you try them! They really are good!!
Provided by Wildflour
Categories < 60 Mins
Time 31m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- I used 4 thick cut pork loin chops, the pkg. weighed 1.86 lbs. to give you an idea.
- In small bowl, mix mayo and mustard, set aside.
- Crush crackers finely, and place in pie dish, set aside.
- Pat chops dry with paper towel. Totally coat with mustard-mayo mix. Edges, too.
- Coat chops in crushed crackers WELL. Pat them on. Don't forget the edges. Place on a plate as you go.
- Use all the crumbs, sprinkling any leftover ones on top, pressing on.
- Heat a sufficient sized frying pan with oil that coats the bottom plus a bit more, with the butter. I like the oil to be able to come half way up the chops after they are in the pan.
- Place chops in hot oil that is heated over medium heat.
- Fry for about 8-9 minutes per side til golden brown, only turning once.
- Mine usually take 8 minutes per side, but these must have been extra thick and took 9 minutes per side. Only one minute either way won't hurt them.
- If you've accidently heated your oil too hot and they've browned too quickly, don't fret, you can always "finish them off" in a 375º oven on a rack placed over a cookie sheet.
- But a tad under medium works perfectly every time!
- *I have always used a non-stick pan for these!
EASY OVEN-FRIED PORK CHOPS
Like all Southerners, we love our pork!
Provided by Spotkittycat
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Beat soy sauce, egg, water, garlic powder, and ginger together in a shallow bowl. Spread bread crumbs into a separate shallow bowl. Dip pork chops in the egg mixture, allowing excess to drip back into the bowl. Press pork chops into the bread crumbs until evenly coated on both sides. Place coated pork chops on the prepared baking sheet.
- Bake in the preheated oven until pork is cooked through, 50 to 55 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 260.1 calories, Carbohydrate 20.9 g, Cholesterol 84.9 mg, Fat 10.1 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 3.3 g, Sodium 918.9 mg, Sugar 2.1 g
BREADED PORK CHOPS
This recipe is a little different from others in that it uses worcestershire sauce in the egg mix. We love how it gives the chops a little extra "zing." We usually have this with a green vegetable and potatoes. I've also listed a variation of this recipe to make a cheese-topped pork chop. Note: If you're making the chops without cheese, you might want to try learninscratch's directions for a delicious orange sauce -- they can be found in her review.
Provided by TasteTester
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
- In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5-7 minutes or until pork is no longer pink in center.
- For oven-baked pork chops: Prepare as directed above. Place in a shallow baking pan that has been sprayed with a cooking oil such as Pam. Bake at 425 degrees F. for 30-35 minutes or until no longer pink in center.
- To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.
Nutrition Facts : Calories 407.1, Fat 21.3, SaturatedFat 5.9, Cholesterol 170.4, Sodium 460.8, Carbohydrate 8.3, Fiber 0.5, Sugar 0.7, Protein 42.8
CRISPY BREADED PORK CHOPS
With a salty, flavorful crust and juicy, tender meat in the center, these crispy breaded pork chops remind me of my grandmother's... so simple, yet so delicious! The perfect comfort meal when served with mashed potatoes and green beans.
Provided by NicoleMcmom
Time 35m
Yield 4
Number Of Ingredients 8
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).
Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 134.2 mg, Fat 22.8 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1318.7 mg, Sugar 1.9 g
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- Place flour in a shallow bowl or plate. Whisk eggs in another shallow bowl. Put the breadcrumbs on a third plate.
- Dredge a pork chop first in flour, covering both sides completely then shake off excess. Dip it next in egg mixture and lastly, coat it completely with breadcrumbs. Press one side of the chop to the breadcrumbs and then the other side to make sure it is completely and evenly covered. Do same to the rest of the pork chops.
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