Crispy Pan Fried Pork Chops Recipes

CRISPY FRIED PORK CHOPS

Steps:

• Season pork chops with 1 teaspoon salt and 1 teaspoon black pepper.
• Pour buttermilk and hot sauce into a 9x13 pan and stir to combine. Submerge seasoned pork chops into buttermilk mixture and set aside. Refrigerate up to 6 hours, or use right away.
• In another shallow bowl, stir together flour, cornstarch, 2 teaspoons salt, paprika, 1 teaspoon black pepper, onion powder, and garlic powder.
• Working one at a time, remove pork chops from buttermilk mixture. Shake it gently to remove the excess. Place it in the dredging mixture and coat thoroughly. Tap off the excess.
• Place the breaded chops into the 350 degree oil. Fry 2 to 3 chops at a time. The meat will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 4 to 5 minutes, per side, until golden brown and pork is cooked through to an internal temperature of 145 degrees F.
• Remove from the oil and place on paper towels. Let them rest for 5 minutes before serving.

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.

CRISPY PAN-FRIED PORK CHOPS

Steps:

• Place 1/3 cup cornstarch in shallow dish or pie plate. In second shallow dish, whisk buttermilk,mustard, and garlic until combined.
• Process cornflakes, 1/2 teaspoons salt, 1/2 teaspoons black pepper,and remaining 1/3 cup of cornstarch in food processor until conrflakes are finely ground, about 10 seconds. Transfer cornflake mixture to third shallow dish.
• Adjust oven rack to middle position and heat oven to 200 degrees.
• With sharp knife, cut 1/16" deep slits on both sides of chops, spaced 1/2" apart, in crosshatch pattern. Season chops liberally with salt and pepper. Dredge 1 chop in cornstarch; shake off excess. Using tongs, coat with buttermilk mixture; let excess drip off. Coat with cornflake mixture; gently pat off excess. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Let coated chops stand for 10 minutes.
• Heat 1/3 cup oil in 12" nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2-5 minutes. Carefully flip chops and continue to cook until second side is golden brown, crispy, and center of chop registers 140 degrees on instant read thermometer. Transfer chops to paper-towel lined plate and let drain for 30 seconds.Transfer to clean wire rack set over rimmed baking sheet, then transfer to oven to keep warm. Discard oil from skillet and wipe clean with paper towels. Repeat process with remaining oil and pork chops.

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 PAN FRIED PORK CHOPS RECIPE - (4/5)

Steps:

• Place 1/3 cup cornstarch in shallow dish or pie plate. In second shallow dish, whisk buttermilk, mustard, and garlic until combined. Process cornflakes, teaspoon salt, teaspoon pepper, and remaining 1/3 cup cornstarch in food processor until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to third shallow dish. Adjust oven rack to middle position and heat oven to 200 degrees. With sharp knife, cut 1/16-inch-deep slits on both sides of chops, spaced 1 inch apart, in crosshatch pattern. Season chops liberally with salt and pepper. Dredge 1 chop in cornstarch; shake off excess. Using tongs, coat with buttermilk mixture; let excess drip off. Coat with cornflake mixture; gently pat off excess. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Let coated chops stand 10 minutes. Heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2 to 5 minutes. Carefully flip chops and continue to cook until second side is golden brown, crispy, and center of chop registers 140 degrees on instant-read thermometer, 2 to 5 minutes longer. Transfer chops to paper towel-lined plate and let drain 30 seconds on each side. Transfer to clean wire rack set over rimmed baking sheet, then transfer to oven to keep warm. Discard oil in skillet and wipe clean with paper towels. Repeat process with remaining oil and pork chops. Serve with lemon wedges.

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 PAN-FRIED CHICKEN BREAST (OR PORK CHOPS)

Steps:

• In a shallow dish mix together the cornmeal with dry breadcrumbs, pepper and garlic powder.
• Place the eggs in another dish.
• Dip the chicken into the egg, then into the cornmeal mixture coating on both sides.
• heat oil in a skillet over medium-high heat.
• Cook the breasts for about 4-5 minutes on each side or until done, seasoning with seasoned salt while frying if desired.