Best Ever Fried Pork Chops Recipes

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.

OVEN-FRIED PORK CHOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
• Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
• Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

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.

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.

AUNT JENNY'S DEEP-FRIED SEASONED PORK CHOPS

Steps:

• 1. Preheat deep fryer to 375 degrees.
• 2. Whisk together egg and milk.
• 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
• 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
• 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
• 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
• 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
• 8. Drain well. Repeat process for remaining chops until all are fried and serve!
• Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!

PERFECT FRIED PORK CHOPS RECIPE

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.

BEST EVER FRIED PORK CHOPS

Steps:

• 1.Sprinkle chops on both sides with Goya Adobo. I dont measure but dont be afraid to use. Put chops in a bowl and take the egg beat it and dump over chops and mix well to make sure each chop gets covered with egg. Set aside.
• 2. Mix flour, salt, and pepper in a separate bowl.
• 3.Put enough oil in the bottom of frying pan to reach about a quarter inch. heat oil on high.(When you begin frying turn back a little bit or your chops will brown to fast).
• 4. Dredge pork chops in flour mixture and then pan fry. Thin chops cook very fast so you will only need a couple of minutes on each side.
• 5. Enjoy! Great with baked macaroni and fried cabbage or collard greens.

PAN-FRIED PORK CHOPS

Steps:

• Season: 4 pork chops, 1/2 inch thick with Salt and fresh-ground black pepper.
• Heat a heavy frying pan over medium-high heat. Pour in: Olive oil to coat the pan.
• Add the pork chops and cook until brown on one side, about 5 minutes. Turn them over and cook until done, turning again if necessary for even cooking. Let the chops rest for 4 minutes before serving, to tenderize them.
• Garnish with chopped parsley, garlic, or lemon zest. (Chopped together this mixture is called gremolata; see page 231.)
• Serve with sage butter, chile butter, fennel butter, rosemary butter, or another herb butter (see page 48).
• Press herb leaves onto the chops before frying them. Sage, rosemary, marjoram, or savory are good choices.
• Make a quick pan sauce with 1/2 cup stock or water, cooked down by half, and 2 teaspoons Dijon mustard and 1 tablespoon butter whisked in. Taste for salt and stir in any resting juices before serving.