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.
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.
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.
PAN FRIED PORK CHOPS
These pan fried pork chops are truly magical. They are amazingly tender and juicy with a perfect golden sear. Serving them with a simple honey garlic herb butter takes them over the top!
Provided by Kristen Stevens
Categories Dinner
Time 22m
Number Of Ingredients 9
Steps:
- Heat a medium-sized cast iron pan over medium-high heat. Dry the pork chops with paper towels then season them on both sides with Italian seasoning, sea salt, and pepper.
- Drizzle half of the oil over one side of the pork chops and use your fingers to spread it around.
- Add the pork chops to the hot pan oiled side down. Sear the chops for 4-5 minutes, or until a golden crust forms. Rub the remaining oil over the top side of the pork chops then flip them over. Sear them for another 3-4 minutes then remove them from the pan and let them rest for 10 minutes.
- While they're resting, mix the softened butter with honey, garlic, and parsley. When you're ready to eat, add a dab of butter on top of each pork chop before serving.
Nutrition Facts : ServingSize 1 pork chop + butter, Calories 361 kcal, Carbohydrate 6 g, Protein 29 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 120 mg, Sodium 1328 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 12 g
~ TENDER FRIED CHOPS ~
This cooking method renders tender, juicy chops. De-glazing the pan makes a wonderful sauce as well. Enjoy!
Provided by Cassie *
Categories Other Sauces
Time 20m
Number Of Ingredients 6
Steps:
- 1. Season chops evenly on both sides and let set for about 30 minutes.
- 2. Using a cast iron skillet works best for these chops. Place pan on burner over medium heat. Add the oil. Once oil shimmers, add chops to the pan, do not over crowd.
- 3. Cook slowly on one side about 5 minutes, lower heat some if browning too quickly as cast iron cooks much faster than other skillets. After about 4 - 5 minutes, flip chops to other side. Cook another 4 - 5 minutes.
- 4. Place lid over skillet and remove from heat. Leave set for 10 minutes for 1/2 inch chops and a little longer for 1 inch. Remove chops and de glaze pan with 1/2 cup red wine and add 1 tablespoon of butter to make a sauce.
- 5. Plate chops and pour sauce over. Enjoy!
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.
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