Crispy Pork Chops Recipes Recipes Recipe For Deviled

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).

RICH DEVILED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• Trim fat from pork chops.
• Slash the sides with a knife, in two or three places.
• Brown the chops in oil.
• Place the chops in a single layer in a large cooking dish.
• Blend all remaining ingredients together and pour over the pork chops.
• Cover with tinfoil and bake for 1 hour in a 350°F oven.

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.

DEVILED PORK CHOPS

Steps:

• Place chops in an oven safe 9x13 casserole dish.
• Mix remaining ingredients together well.
• Pour mixture over chops.
• Marinate in fridge for about an hour (this step is not necessary if you are pressed for time).
• Bake in 350F oven for an hour.
• Serve with rice or mashed potatoes.

SPANISH CRISPY PORK CHOPS WITH RICE

Steps:

• Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
• Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
• Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.

CRISPY SEARED PORK CHOPS

Steps:

• Mix salt and pepper with the bread crumbs.
• Whip egg lightly, turn the pork chops in egg, then in bread crumbs.
• Heat shortening in skillet, brown pork chops lightly on both sides, and place them in a shallow dish.
• Cool off the skillet with a little water (very little) and pour drippings over chops.
• Cover and bake in moderate oven, 325° to 350°F, about 45 minutes.

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.

RICH DEVILED PORK CHOPS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Have a baking dish ready that is large enough to hold the pork chops in a single layer.
• Trim fat from chops and slash edges to keep them from curling during browning.
• Dust chops with a little cornstarch or flour (or shake in plastic bag with a little flour or cornstarch; shake off excess).
• Brown chops in oil in a large skillet or electric fry pan.
• As they are browned, place chops in a single layer in the baking dish.
• Drain excess fat from skillet, leaving about 2 tablespoons.
• Add the chopped onions and brown.
• Add the rest of the sauce ingredients and blend together.
• Stir and scrape bottom of pan to get browned bits.
• Pour sauce over chops.
• Cover and bake for one hour, or until chops are tender when pierced with a fork. Adjust cooking time if using thinner pork chops.
• Remove cover for last 15 to 20 minutes to thicken the sauce.
• Baste occasionally.

CRISPY PORK CHOPS

Steps:

• This recipe is pictured with fauxtaters. The recipe can also be found in my public recipes.
• In a bowl large enough to maneuver the pork chops - combine the egg, mustard, Tabasco, oregano, salt and pepper.
• Whisk until nice and frothy.
• In a separate bowl have ready the crushed breakfast cereal. Set aside until ready to cook.
• In a frying pan heat approximately 1/2 inch deep oil.
• Put your chops between a couple of sheets of plastic wrap and beat them until they are half as thick.
• Dredge the chops in the egg mixture then coat them with cereal.
• Gently lay in the hot oil and cook for 4- 5 minutes on each side.
• Let rest on paper towel to absorb excess oil for approximately 3 minutes.
• Slice and serve for presentation or serve whole.