Breaded Pork Chops With Thyme Recipes

THYME PORK CHOPS

Steps:

• Trim fat from meat. Season chops lightly with salt and black pepper.
• In a bowl, stir together the olive oil and thyme, and brush over all sides of pork chops. Place chops on a rack in a shallow roasting pan.
• Roast thick chops, uncovered, in a 350 degree F oven for 45 to 50 minutes or until juices run clear. Or roast 3/4-inch-thick chops, uncovered, in a 375 degree F oven for 25 to 30 minutes or until juices run clear. Makes 6 servings.

BREADED PORK CHOPS WITH THYME

Steps:

• Fill a large saucepan with 6 cups water. Add 1 cup salt, sugar, peppercorns, and orange zest. Bring to a boil over medium-high heat and cook until salt and sugar have dissolved; remove from heat and let brine mixture cool completely. Transfer to a large, deep bowl.
• Add pork chops to cooled brine mixture and transfer to refrigerator; let marinate for 1 hour.
• Preheat oven to 350 degrees. Fit a rimmed baking sheet with a rack and set aside.
• Remove pork from brine mixture and pat dry; season with salt and pepper.
• In a shallow dish, mix together panko, thyme, remaining 2 teaspoons salt, and 1/2 teaspoon black pepper; set aside. Place flour in a second shallow dish and egg in a third shallow dish.
• Carefully dredge each pork chop in flour, shaking off any excess. Then dip each pork chop in egg to fully coat. Finally, dredge pork chops in panko mixture to coat, shaking off any excess.
• Heat safflower oil in a large skillet over medium heat. Add pork chops to skillet and cook, turning once, until golden brown, 3 to 5 minutes per side. Transfer pork chops to prepared baking sheet and put in oven. Continue cooking until pork is cooked through, 5 to 7 minutes. Serve immediately.

THYME-MARINATED PORK CHOPS

Steps:

• In a resealable plastic bag, combine the wine or broth, 1 tablespoon thyme and garlic; add pork. Seal bag and shake to coat; refrigerate for 30 minutes. Turn and refrigerate 30 minutes longer., Drain and discard marinade. In a shallow bowl, combine the bread crumbs, salt, pepper and remaining thyme. Coat pork chops on both sides with crumb mixture. In a nonstick skillet over medium heat, cook pork in oil for 8 minutes on each side or until golden brown and a thermometer reads 160°.

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).

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.

TANGY BREADED PORK CHOPS

Steps:

• In a shallow bowl, beat the egg, mustard and garlic. Place bread crumbs in another shallow bowl. Dip pork chops in egg mixture, then coat with crumbs. , In a large skillet, brown chops on both sides in oil. Cook, uncovered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160°.

CRISPY CRUMBED PORK CHOPS

Steps:

• Rub melted butter, crumbs and seasonings together.
• Rinse chops with cold water and pat dry with paper towels.
• Coat chops thoroughly with the crumb mixture.
• Press crumbs on chops firmly with hands.
• Place chops, in a single layer, on a rack in a shallow baking pan with sides. Do not cover.
• Bake at 325 degrees Fahrenheit for one hour, without turning, until done.

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).

RITZ BREADED PORK CHOPS

Steps:

• Melt margarine in a large skillet over medium heat.
• Dust one chop with flour.
• Then cover chop with egg.
• Give the chop a good coating of cracker crumbs.
• Repeat the process for the rest of the chops.
• Fry chops in melted margarine on medium heat till cooked thoroughly.