Crispy Fried Breaded Pork Chops Recipes

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).

CRISPY BREADED PORK CHOPS

Steps:

• Preheat an oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.
• In a shallow dish (like a pie plate) mix one egg and the milk together.
• In another shallow dish, mix together- bread crumbs, salt, pepper, paprika, onion powder and garlic.
• Dip each pork chop into the wet mixture and then into the dry mixture and then place on the baking sheet.
• Drizzle the pork chops with melted butter.
• Bake in the preheated oven for 20 to 25 minutes, or until pork chops reach an internal temperature of 145 degrees Fahrenheit (which will depend on how thick the pork chops are). Serve hot.

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.

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.