Pan Fried Pork Chops With No Flour Food

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.

PAN FRIED PORK CHOPS

Steps:

• Wash the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. Put the chops back in the skillet and add the chopped onion and 3 to 4 cloves of chopped garlic to pot with 1/4 cup of water. Put a lid on the pot and steam the chops for approximately 20 minutes.
• For the collard greens: Remove the stems, cut up and wash the collard greens. Then par boil the ham hocks in water for about 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the shortening. Saute ham hocks, then add greens, on low fire with pot covered. Allow greens to cook for about 1 1/2 hours over low heat. Season with salt and pepper, to taste.
• For the cornbread: Mix all ingredients and put in a greased pan. Bake in a preheated 400 degree oven for 30 to 40 minutes, or until a tester comes out clean.
• Serve the pork chops with some collard greens and cornbread.

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.

BASIC PAN-FRIED THIN PORK CHOPS (NO EGG)

Steps:

• Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
• (if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
• Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear.
• Drain on paper towels and serve.

PAN FRIED PORK CHOPS

Steps:

• Mix flour, cornstarch and garlic salt.
• Sprinkle pork chops with salt and pepper.
• Dredge chops in flour mixture and shake off excess.
• Pour enough oil into large skillet to reach depth of 1/2" to 1".
• Heat oil to 350 degrees.
• Fry chops in oil until golden about 5 minutes per side.
• Note: I found they cooked much quicker.
• Avoid overcooking or they will be dry.

FRIED PORK CHOP

Steps:

• Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
• When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

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.