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.
BREAKFAST PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Brine the pork chops the night before: Combine 3 cups hot water, the vinegar, brown sugar, 1/4 cup salt, the garlic, sage and cayenne in a large bowl, stirring until the sugar and salt dissolve; let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate overnight.
- Remove the pork from the brine and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half of the pork chops and cook until browned, 3 to 5 minutes per side (reduce the heat, if necessary). Transfer to a plate and repeat with the remaining 1 tablespoon olive oil and pork chops; transfer to the plate.
- Sprinkle the flour over the drippings in the skillet and cook, stirring with a wooden spoon, until lightly golden, about 45 seconds. Add the chicken broth and scrape up any browned bits; switch to a whisk and cook, whisking, until the sauce begins to thicken, about 2 minutes. Add the milk, parsley, 1/2 teaspoon salt, and black pepper to taste and simmer 1 minute. Return the pork chops to the skillet along with any juices from the plate and heat through, about 2 minutes.
BREAKFAST PORK HASH
Not just for breakfast -- one of the many uses for leftover pork is to create a simple, fast and delicious hash with potatoes. Mmm... total comfort food! Add some perfectly cooked smoked bacon and I'm in hog heaven...so to speak.
Provided by Sandi From CA
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet over medium-high heat. Add potatoes and onions, then season and stir to coat. Spread into in as much of a single layer as possible and let cook for 5-8 minutes periodically stirring to brown all sides.
- Add 1/2 cup water, cover and let cook for 8 minutes.
- Remove lid, add pork and finish on high until heated throughout and potatoes reach desired color and crispy exterior.
Nutrition Facts : Calories 364.4, Fat 7.2, SaturatedFat 1, Sodium 24.6, Carbohydrate 69.1, Fiber 8.9, Sugar 4.5, Protein 8.1
FRIED BREAKFAST CHOPS WITH GRAVY
My mother made these growing ups and I prefer them to the thicker bone-in chops. These are easy, fast, crunchy and go great with mashed potatoes, southern green beans and biscuits.
Provided by Little Mommy
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Trim strip of fat from outside edge of chops, this feeds 2-4 people, depending on how much you like meat.
- Pound chops slightly if needed.
- Preheat oil in frying pan (you don't need much since these are thin chops).
- Beat eggs in a bowl.
- Add 3/4 cup of the flour to a pie pan. Mix in salt and pepper, garlic powder, onion powder.
- Dip chops in egg, then dredge in flour.
- Fry on each side until they turn a rich brown color.
- If you'd like add additional salt and pepper while they're frying.
- Remove from pan and drain on a paper towel.
- For Gravy:.
- Remove all but 1 or 1 1/2 T. of grease from the pan (leave all the crunchy pieces too, those add great flavor).
- Add about 1/4 cup of flour and stir with whisk (add more 1 T. at a time as needed to absorb grease), keep heat on medium. Allow the flour to brown slightly (usually takes just a minute).
- Add warmed milk 1/2 cup at a time while whisking viogourously to avoid lumps. So this until proper consistency is reached.
- Add more salt, pepper a garlic powder to gravy as desired.
Nutrition Facts : Calories 833.8, Fat 38.5, SaturatedFat 14.3, Cholesterol 378.7, Sodium 266.1, Carbohydrate 55.2, Fiber 1.9, Sugar 1.1, Protein 62.1
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HOW TO COOK THIN-CUT BREAKFAST PORK CHOPS | LIVESTRONG
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- Preheat a skillet, griddle or grill pan over high heat until a drop of water dances across the surface. Spray the pan with non-stick cooking spray or add a light coating of cooking oil.
- Season the pork chops to taste using spices you prefer. Try salt, pepper, granulated garlic, thyme or a sprinkle of fresh herbs.
- Place the pock chops on the cooking surface with the flattest side down. Advertisement.
- Cook for one to three minutes, depending on thickness, then flip and cook for an additional one to three minutes.
- Use a meat thermometer to make sure the pork reaches an internal temperature of 145 degrees. If you don't have a meat thermometer, cook the chops until they feel firm to the touch, appear steaming hot and show no signs of pink in the center or in the escaping juices.
- Let the chops rest for at least three minutes before eating to allow the heat to completely kill off any present bacteria.
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