Breaded Pork Chops Pan Fried Recipes

PAN-FRIED BREADED PORK CHOPS

Steps:

• . Take the pork chops out of the fridge 30 min before cooking. Pat off the pork chops with a paper towel until they are as dry as possible. Season generously with salt and black pepper on both sides. Place the flour on a plate. Beat the egg in a deep plate. Combine the breadcrumbs, dried oregano and garlic powder and place on another plate.
• . Remove from the pan and drain on a cooling rack. Leave to rest for a couple of minutes. Garnish with a sprinkle of sea salt and serve with lemon on the side.

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.

BREADED FRIED PORK CHOPS RECIPE

Steps:

• Season pork all over with salt and pepper. Set 3 wide, shallow bowls on a work surface. Add flour to the first one; beaten eggs to the second; and panko, Parmesan cheese, and sage to the third. Season panko and Parmesan with salt and pepper and mix thoroughly.
• Fill a large cast iron skillet or straight-sided sauté pan with 1/4 inch oil or clarified butter. (To speed things up even more, use 2 skillets simultaneously.) Heat cooking fat over high heat until shimmering and just shy of smoking. A bread crumb dropped in it should sizzle and foam immediately.

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 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).

PORK CHOPS (BREADED)

Steps:

• Pat the chops dry with paper towel.
• Place the flour in a shallow bowl.
• Place beaten eggs into a second bowl& season with salt and pepper.
• Place the crushed corn flakes into a third bowl seasoned with the tarragon, thyme, marjoram and basil.
• The crushed corn flakes can be found in the supermarket next to the Shake-n-bake.
• Dredge a chop in the flour and shake off the excess.
• Then dip it into the eggs and then into the corn flakes.
• Then place it onto either waxed paper or a baking sheet.
• Repeat with all of the remaining chops.
• Heat a large skillet over medium-high heat with enough olive oil to come halfway up the sides of the chops.
• When the oil is hot enough and 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.

BREADED PORK CHOPS

Steps:

• In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

MUSTARD FRIED PORK CHOPS (BREADED)

Steps:

• I used 4 thick cut pork loin chops, the pkg. weighed 1.86 lbs. to give you an idea.
• In small bowl, mix mayo and mustard, set aside.
• Crush crackers finely, and place in pie dish, set aside.
• Pat chops dry with paper towel. Totally coat with mustard-mayo mix. Edges, too.
• Coat chops in crushed crackers WELL. Pat them on. Don't forget the edges. Place on a plate as you go.
• Use all the crumbs, sprinkling any leftover ones on top, pressing on.
• Heat a sufficient sized frying pan with oil that coats the bottom plus a bit more, with the butter. I like the oil to be able to come half way up the chops after they are in the pan.
• Place chops in hot oil that is heated over medium heat.
• Fry for about 8-9 minutes per side til golden brown, only turning once.
• Mine usually take 8 minutes per side, but these must have been extra thick and took 9 minutes per side. Only one minute either way won't hurt them.
• If you've accidently heated your oil too hot and they've browned too quickly, don't fret, you can always "finish them off" in a 375º oven on a rack placed over a cookie sheet.
• But a tad under medium works perfectly every time!
• *I have always used a non-stick pan for these!