Peppery Breaded Pork Chops Food

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.

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).

PEPPER PORK CHOPS

Steps:

• Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
• Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
• Place the apples in a 5 1/2- to 6-quart slow cooker.
• Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.

BREADED PORK CHOPS WITH KICKIN' PEPPERY GRAVY

Steps:

• 1. Chef's Note: To brine or not to brine... that is the question. In years long past, pork had a very bad reputation... It was fatty, greasy, and in a climate of healthier recipes, people stopped eating pork, and switched to things like turkey, and chicken. So, the hog farmers began raising a leaner version of pork. That was a good thing; however, it had a tendency to come out a bit dry. I hate it when that happens.
• 2. Brining solution for pork chops.
• 3. The basic formula for a brine solution is 1 cup of table salt (without iodine) to a gallon of filtered water. The solution should be salty to the taste but not thick with salt. If you are using kosher salt, increase that to 1.5 cups (kosher salt weighs less by volume).
• 4. When it comes to the amount of brining time, it is more important not to brine too long than not long enough. While some cuts of pork can use days in a brine, even a relatively small amount of time can be helpful. Pork generally takes a long time to get the full effect. I wouldn't bother brining a cut of pork if you didn't have at least a few hours; however, with smaller cuts even 3 or 4 hours can do the trick. Do not; however go longer than the recommended times.
• 5. Pork Chops (about 1 to 1 1/2 inches thick) - 8 to 12 hours (or up to 24 hours). Do not go any longer than 24 hours. Brining is good, but it can be overdone.
• 6. In addition to the salt, you can add some sweetener: brown or white sugar, molasses, or even maple syrup. You can add up to 1/2-cup sweetener per gallon of brine. If you are adding a sweetener, reduce the amount of salt by 1/4 cup for table salt, and 1/2 cup for kosher salt.
• 7. Remember to keep the pork chops completely submerged in the brine solution, and in the refrigerator at all times during the brining process.
• 8. Chef's Tip: Try to get rib chops. As with most meats, tenderness in pork chops often comes at the cost of flavor. I like using pork rib chops because they have more fat than a loin chop, but less connective tissue than a blade chop, helping them strike a great balance between the two ends of the spectrum.
• 9. Gather all your ingredients.
• 10. Add some salt and pepper, cayenne and the ground cumin to the all purpose flour, and mix to combine.
• 11. Add the cream to the whole milk and combine.
• 12. Chef's Note: The addition of the cream (extra fat) will help the flour adhere to the pork.
• 13. Take two dishes or pie plates big enough to hold one of the pork chops. Add the milk/cream to one, and the flour to the other.
• 14. Dip a pork chop in the milk/cream, and thoroughly soak.
• 15. Then drop it into the flour. Make sure the chop is completely coated.
• 16. Lay the pork chop on a wire cooling rack, and repeat with the other three chops.
• 17. Allow the pork chops to rest for 30 minutes before proceeding.
• 18. Chef's Note: The resting period serves two purposes: One, it allows the flour and milk mixture to come together, and stick to the chop... Two, it brings the cold chop closer to room temperature, and helps in the cooking process.
• 19. While the chops are resting, place a large sauté pan over medium-high heat, and add the oil and butter.
• 20. Heat until the butter is melted and the foaming subsides.
• 21. Add the pork chops to the sauté pan, and cook on one side, until browned, about 5 to 7 minutes,
• 22. Chef's Note: Don't play with your food; let them sit there and cook. After about 5 to 7 minutes, use a pair of tongs to carefully lift one up and see if it's brown enough. It should lift off the bottom of the pan without sticking. If it sticks, it's probably not ready to turn.
• 23. Carefully turn the pork chops over, add the onions to the pan, and continue cooking, until the chops are cooked through and the onions are nice and brown, about 7 to 10 minutes.
• 24. Chef's Note: An instant read thermometer should read an internal temperature of 145f (63c).
• 25. Chef's Note: The food safety board used to claim you had to cook pork to 165f (74c), and this usually produced an overcooked dried out chop. Then they got wise and changed the time to 145f (63c), which is still about 5 degrees too much. I usually , cook them to an internal temp of 143f (62c), and allow the carry over cooking of the meat to raise the internal temp to 145f (63c).
• 26. Chef's Note: If the onions are not nice and brown, leave them in the pan, but take out and tent the pork chops. We want nice brown, and crispy onions.
• 27. Remove the onions from the pan, allow to drain on a paper towel, and reserve.
• 28. MAKING THE PEPPERY GRAVY
• 29. While the chops are happily cooking away, add the butter to a saucepan over medium heat.
• 30. When the butter has melted, add the flour, a slight pinch of cayenne pepper, and stir to combine.
• 31. Chef's Note: Mixing a combination of fats with flour is called a roux. What we're doing is making, a "blond" roux (no blond jokes, please). In other words, we're not going to let it cook for very long.
• 32. As soon as the flour and fat are incorporated, add the warm milk, in a slow steam, while whisking to combine it with the roux.
• 33. Chef's Tip: Have a bit of extra warm milk, and flour at the ready, so if the gravy is a bit too thin or thick, you can fix it on the spot.
• 34. Chef's Note: As the gravy is simmering and thickening, slowly add a bit of salt and pepper, and then taste, and slowly add a bit more, until you reach the desired flavor. It should have a peppery kick to it.
• 35. Place the pork chops on a large serving platter, cover with the peppery gravy, and serve family style along with your favorite sides.
• 36. If the dinner is a bit more formal, plate up the pork chops on individual serving pieces, ladle over the gravy, and then add the sides. I'm partial to some mash potatoes, and some of that awesome gravy on top. Enjoy. https://www.justapinch.com/recipes/side/side-potatoes/low-fat-horseradish-mash-potatoes.html?p=20
• 37. Keep the faith, and keep cooking.

BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
• Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
• Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BREADED PORK CHOPS

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.

ONION-AND-PEPPER PORK CHOPS

Steps:

• Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.
• Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.
• Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.

PORK CHOPS WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

PAN-FRIED BREADED PORK CHOPS

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.