Mommys Yummy Fried Pork Chops Food

MOMMY'S PAN-FRIED PORK CHOPS

Steps:

• Instructions for Pork Chops:.
• In a large skillet add the oil, start to preheat oil on medium heat.
• Line a plate with paper towels to drain the pork chops once they come out of the pan.
• Combine flour, garlic powder, salt, pepper, and MSG in a large bowl with lid. Stir to mix well.
• Crack eggs in a rectangle bowl and beat eggs well.
• Add the pork chops to flour mixture bowl and place lid on bowl. Shake the bowl vigorously to coat the pork chops.
• Shake off excess flour from each pork chop and set aside on plate.
• Dip each side of pork chop in egg and place in flour mixture bowl. Do this with the rest of the pork chops. Place lid on bowl and shake vigorously to evenly coat the pork chops.
• Raise heat for oil to medium high.
• Carefully place pork chops in the oil. Fry for 2-3 minutes. Using a fork, carefully flip pork chops over and fry for another 2-3 minutes. The coating should be a nice golden brown color.
• Placed cooked pork chops on plate with paper towels to absorb the oil. Fry the rest of the pork chops the same way. Turn off heat when done.
• Milk Gravy Instructions:.
• Carefully pour out all the oil into an oil jar or into a heat safe bowl to throw away the oil after it has cooled.
• Wipe the sides of the skillet to remove any oil that has dripped down the sides.
• Add 3-4 tablespoons of the oil used to cook the pork chops into the same skillet.
• Turn heat on medium high heat.
• Add the 1/4 cup of flour and mix with the oil. Mix constantly until the flour turns a golden brown.
• Add the 2 cups of milk and stir constantly. The gravy will start to thicken.
• Add the 1 tsp salt and 1/2 tsp of pepper. Remove from heat and place gravy in a bowl. Serve with mashed potatoes.
• Gravy for Rice Instructions:.
• Empty 2 packages of pork gravy mix into a medium saucepan.
• Add 1 3/4 cups of water and whisk well until all the lumps are gone.
• Turn heat on high and whisk constantly until the gravy begins to boil.
• After it starts to boil, whisk for another 1-2 minutes. The gravy should now be thick. Remove from heat and turn off stove.
• Place gravy into a bowl and serve over pork chops and cooked rice.

PAN FRIED PORK CHOPS

Steps:

• Place flour in a shallow dish.
• Pat pork chops dry and season liberally with seasoned salt and pepper on both sides. Dredge the pork chops in flour, shaking off the excess.
• Melt butter and oil in a large, heavy skillet over medium-high heat.
• Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F - 145°F (about 7-10 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they're done. The internal temperature of the pork chops will continue to rise after you remove them from the pan.
• Transfer pork chops to a plate, tent with foil, and allow to rest for about 5-10 minutes before serving.
• Note: Depending on the size of your pan (and pork chops), you might need to cook the pork chops in batches of two. Just make sure that you don't overcrowd your pan by trying to squeeze too many chops in at once!

FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY

Steps:

• For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
• Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
• Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
• Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
• For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

MOMMY'S YUMMY FRIED PORK CHOPS

Steps:

• Mix all the ingredients together in a bowl except the pork chops.
• Blend well and squeeze garlic well to extract flavor, add more pepper if you prefer it spicier.
• Rub on chops 1 by one and let marinade in refrigerator overnight.
• Before frying in oil, dredge in cornstarch and shake off excess.
• Fry till crispy. YUMMO!

FRIED PORK CHOPS

Steps:

• Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Use the tenderizer side for a few whacks at the end. Sprinkle both sides of the pork chop with salt and pepper.
• Finely crush the butter crackers in a large plastic resealable bag.
• In a small baking dish, combine the flour and cayenne. In a second dish combine the buttermilk and hot sauce. Add the crushed crackers to a third dish.
• Dredge a pork chop through the flour mixture, dusting off any excess, then through the buttermilk, letting excess drip off, and then through the crushed crackers, making sure to coat on each side. Set on a sheet tray and continue with the remaining chops. Rest the chops for 10 minutes in the refrigerator. This will help the breading stick to the chops.
• Fill a large high-sided skillet halfway with vegetable oil and heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.
• Using tongs, carefully place the pork chops in batches, into the hot oil. Fry, flipping once halfway through cooking (only if the chops are not submerged), until golden brown and fully cooked, about 8 minutes. Repeat with the remaining pork and serve.

MOM'S BEST PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
• Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

MOM'S TENDER AND JUICY PORK CHOPS

Steps:

• 1. Place all brine ingredients in a plastic bowl that has a tight-fitting lid. Stir. Add pork chops. Cover and keep in the fridge for at least 4 hours. (I know this is an extra step but it really makes the pork chops super tender.)
• 2. Remove pork chops from brine and pat dry with a paper towel.
• 3. Dip pork chops in egg wash.
• 4. Then Italian bread crumbs to coat.
• 5. Heat oil in a large skillet. Just enough to coat the bottom. Fry pork chops in the skillet for approximately 3 minutes per side. They should be a nice golden brown.
• 6. Then set them aside.
• 7. Remove oil from skillet leaving approximately one tablespoon. Add the onions to the skillet and saute on medium heat until translucent - about 5 minutes. Add the minced garlic and cook for one more minute - stirring.
• 8. Add the chicken broth and white wine.
• 9. Add seasonings to the skillet. Simmer over low heat for about 5 minutes.
• 10. Put the pork chops back into the skillet with the chicken broth mixture. I place them around the sides of the skillet overlapping slightly to form a circle.
• 11. Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.

PERFECT FRIED PORK CHOPS

Steps:

• Mix milk with first amount of salt (2 teaspoons) and allow pork chops to soak in this mixture for as long as you'd like, about an hour to maybe four works well. Overnight soaking will result in too much moisture & your breading will fall off.
• Remove pork chops from brine, and set aside. Brine should be discarded.
• Mix all spices in with flour.
• Heat oil in pan.
• Coat each side of the pork chops, applying pressure to make the batter stay on during cooking. One coat is good for a thin layer of batter. For a thicker coating, dip them in a separate bowl of a little milk with an egg mixed well, and again in the flour.
• Make sure oil is hot. You can check by dropping a pinch of flour in, and it will sizzle if it is. Oil temperature should be around 375 degrees F, if you have an oil thermometer.
• Cook on each side 4-6 minutes on each side, or until meat is no longer pink inside. Chops with bones will take a bit longer, and we cook them on one side until blood starts to come out of the bone before flipping. If you have a meat thermometer, the inner temperature should be at least 160 degrees F.