Chicken Fried Pork Sirloin Chops Recipes

CHICKEN FRIED PORK CHOPS

Steps:

• Mix together flour, salt, mustard and garlic powder.
• Dredge pork chops in mixture.
• In skillet, brown chops on both sides.
• Place in crockpot.
• Combine soup and water and pour over chops.
• Cover and cook on low for 6 to 8 hours or until meat is tender.
• Pan juices can be thickened and served with the pork chops.

BECCA'S CHICKEN-FRIED PORK CHOPS

Steps:

• In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
• With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
• Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
• Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.

CHICKEN FRIED PORK CHOPS WITH CHUNKY PEAR CHUTNEY

Steps:

• Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.
• While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
• In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops.

CHICKEN-FRIED CHOPS

Steps:

• In a shallow bowl, combine flour, salt, mustard and garlic powder; add pork chops and turn to coat. In a large skillet, heat oil over medium-high heat; brown meat on both sides in batches. Place in a 5-qt. slow cooker. Combine soup and water; pour over chops. Cover and cook on low until meat is tender, 6-8 hours. If desired, thicken pan juices and serve with the pork chops.

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.

CHICKEN FRIED SOUTH OF THE BORDER SIRLOIN STEAKS

Steps:

• In large flat pan, pour milk, add steaks.
• Preheat oil in large frying pan.
• Turn over the steaks so both sides are coated with milk. Then drain.
• In large flat pan or plate, add flour, salt, cumin and chili pepper. Stir to mix.
• Coat each steak with flour mixture both sides.
• Fry medium high heat until coating is medium to yellow brown. Turn once until both sides are nice and brown.
• You may have to add more oil depending on the size of the steaks.
• Note: You can use the soaking milk and the balance of the flour mixture to make a gravy if you wish, just add more milk, flour, other seasonings as you wish; and wisk until bubbling.

CHICKEN FRIED PORK CHOPS RECIPE

Steps:

• In a shallow bowl or pie tin, mix together Bisquick, paprika, garlic powder, salt, pepper, and chili powder.
• In a second shallow bowl or pie tin, mix together the eggs and milk until blended.
• In a third bowl, combine the crushed cracker crumbs, potato flakes, and all-purpose flour
• With a fork, poke the pork chops all over to tenderize the meat.
• Season each pork chop on both sides with salt and pepper.
• Gently press each pork chop into the Bisquick mixture to coat, then shake off the excess flour.
• Dip the pork chop into the egg mixture, then press each chop into the cracker mixture.
• Heat the oil in a large, deep skillet over medium heat.
• Once the oil is hot, add in the butter.
• Gently place the pork chops into the hot oil.
• Fry the pork chops until the meat is no longer pink in the center and the crust is crisp and golden brown (about 2-3 minutes on one side and then 1-3 minutes on the other side).
• Remove the pork chops from the pan and drain the excess oil on paper towels on a plate.
• Repeat the process with remaining pork chops.