PERFECT FRIED PORK CHOPS
My fried pork chop recipe :) I came up with this after trying many recipes & not really finding the flavor I wanted for my pork chops. I will sometimes skip soaking as I don't always have time. Choose soak time wisely, as the longer they soak the harder it is to keep the breading from falling off due to excess moisture absorbed in the soaking process. I suggest boneless tho as they are easier to tenderize & will require less soak time to keep juicy. Bone in will take longer, but still work with this recipe. Parsley is optional, some people find that it burns too easily so you can omit & the flavor will not change much at all. I personally love this recipe with a side of Louisiana hot sauce for dipping, I find it compliments the flavor perfectly.
Provided by Cypress
Categories Pork
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
SOUTHERN FRIED PORK CHOPS
Southern Fried Pork Chops are sprinkled with seasoned salt, pepper & a little cayenne, if you want some spice, dredged in flour and pan fried until perfectly golden and delicious! This southern favorite is simple, but oh so scrumptious!
Provided by Nikki Lee - Soulfully Made
Categories Main Dish
Time 25m
Number Of Ingredients 7
Steps:
- Season Salt and pepper both sides of the pork chops.
- Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into oil. (Less dishes)
- Heat canola/vegtable oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 to 3 pork chops at a time, 4 to 5 minutes on the first side; 3 to 5 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate covered with paper towels and repeat with remaining pork chops.
Nutrition Facts : ServingSize 1 1 serving, Calories 326 kcal
FRIED PORK CHOP
This pork chop is so good you'll say it tastes like heaven!
Provided by CHS_GRAD_2010
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 12.1 g, Cholesterol 32.4 mg, Fat 10.7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 2.6 g, Sodium 284.4 mg
SIMPLE FRIED PORK CHOPS
I use my Grannys simple technique to frying chicken to make these porkchops. The salt is the key to good tasting chops!
Provided by Chef Mommie
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash chops.
- Salt all pork chops on both sides.
- Let sit for 15 minutes on paper towels.
- Put oil in frying pan and heat to medium high.
- Shake pork chops in flour.
- Carefully add chops to oil and brown on each side.
- Turn burner down on medium.
- Cook until done about 4-5 minutes each side.(cooking time varies on different thicknesses).
Nutrition Facts : Calories 224, Fat 14.2, SaturatedFat 4.9, Cholesterol 75, Sodium 67.2, Protein 22.5
PERFECT FRIED PORK CHOPS RECIPE
These Perfect Fried Pork Chops are full of flavor and are so easy to make.
Provided by Kristen Hills
Categories Main Course
Time 21m
Number Of Ingredients 8
Steps:
- Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
- In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning, and salt to taste.
- Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
- Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.
- When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
- Dispose of the excess oil.
- Remove fried pork chop to a plate and repeat with remaining porch chops.
- Store them in an airtight container to eat them as leftovers on busy weeknights.
Nutrition Facts : Calories 443 kcal, Carbohydrate 6 g, Protein 36 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 117 mg, Sodium 386 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-FRIED PORK CHOPS
Pan-fried pork chops are the simplest, most delightful and flavorful little numbers-and they're ready in 10 minutes or less.
Categories Father's Day weeknight meals comfort food dinner fried main dish meat
Time 15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Rinse pork chops. (Yes, I rinse my pork chops. Please don't be hatin'.) Salt and pepper both sides of the pork chops.
- Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
- Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining pork chops. Delicious and simple! Serve with smashed new potatoes.
JULIE'S PERFECT PORK CHOPS
I discovered this recipe after trying different ways to make chops. Then I tried this mixture and my boyfriend fell in love and we ave been making them like this ever since!. This is my favorite recipe for chops on a long day after work! They are quick, simple, and easy to make, and turn out like you slaved for hours. Pair with Yukon gold mash and some long green beans and have a perfect delicious dinner.
Provided by JulieLynn
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Mix flour, seasoned salt, and pepper thoroughly in a wide bowl.
- Dredge each side of the pork chops in the flour mixture. Set aside on a plate.
- Pour oil into a frying pan over medium-high heat. Drop a pinch of flour in the oil; it will sizzle if the oil is ready. Add 2 pork chops and cook until golden brown on the outside and no longer pink in the center, 3 to 4 minutes per side. Repeat with the remaining chops.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 25.3 g, Cholesterol 44.5 mg, Fat 9.2 g, Fiber 1.2 g, Protein 21 g, SaturatedFat 2.5 g, Sodium 722.2 mg, Sugar 0.1 g
CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE
This brine has a higher concentration of salt than most, allowing it to add flavor and moisture to your chops in as little as 30 minutes. If you have more time, brine them up to 4 hours for maximum flavor, but no longer or the pork will be too salty. Add the easy pan sauce to your repertoire and make it your own by using white wine or dark beer instead of cider and varying the herbs based on what you like and have on hand.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
- Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
- Drain the chops, rinse and pat dry. Discard the brine.
- Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
- For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
- Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.
PAN FRIED PORK CHOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
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.
FRIED PORK CHOPS
Crunchy on the outside and juicy on the inside, flavorful breaded pork chops are made with simple ingredients and can be ready to eat in less than 30 minutes.
Provided by Shauna
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
- Beat eggs in a separate shallow bowl.
- Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½-¾" thick.
- Heat oil (about ¾" deep) over medium-high in a cast-iron skillet. Heat oil to 375°F.
- Dip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture.
- Carefully drop pork chop into heated oil and fry on both sides until cooked through (the center should reach 165°F). Maintain an oil temperature between 350°F and 375°F for best results.
- Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.
- Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.
- Serve immediately.
Nutrition Facts : Calories 218 kcal, Carbohydrate 12 g, Protein 21 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 99 mg, Sodium 353 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
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- Pound the pork chops out a little thinner to help them cook a little cooler. Place them and set aside to prepare coating.
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- Carefully run a sharp knife along the edge of the chops, removing the skin and leaving a thin layer of pork fat on the chop. (You could ask your butcher to do this for you.) Set aside.
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- Season PORK CHOP with SALT and PEPPER. Allow 20 minute rest at room temp to remove chill (optional).
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- Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling.
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Ratings 129Published 2021-11-15
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- Fried Apples. I bet you’ve never had apples as a side with your fried pork chop before. What’s even better about this recipe is the apples are fried so it gives them that sweet and savory taste.
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- Vegetable Fried Rice. Fried rice is a savory side that is perfect for any meal. It can be eaten on its own but it also goes great with pork chops. The vegetables in this fried rice are flavorful and they compliment the flavors of each other without overpowering the dish.
- Mac and Cheese. When you’re thinking of good sides for pork chops, mac and cheese should be the first thing that pops into your mind. There’s no reason not to have some mac and cheese as a side for pork chops, especially when it tastes so much better than the stuff you get in a box at the grocery store.
- Glazed Carrots. Carrots can be great on their own but when you add a glaze to them, they become a whole new vegetable, especially with a little salt and pepper.
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- Dinner Rolls. Nothing is more classic than having dinner rolls with your boneless chops. It’s one of the easiest pork side dishes you can make. Plus, you know how special it feels when someone makes you dinner rolls from scratch?
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