CRISPY PORK CHOPS WITH BUTTERED RADISHES
These crisp, panko-crusted cutlets are your weeknight answer to tonkatsu or Milanese with a simplified, one-step breading procedure, no eggs or flour required. Thin pork chops, either bone-in or boneless, are seasoned with salt and pepper, then simply pressed into panko bread crumbs before crisping up in a hot, oiled skillet. While any quick-cooking vegetable could be tossed in the brown butter and spooned over the chops, radishes are especially nice for the way they keep their bite even after a trip to the skillet. Whatever you do, don't forget the lemon.
Provided by Alison Roman
Categories dinner, for two, weekday, weeknight, meat, main course
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.
- Heat oil in a large skillet (10 to 12 inches) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn't, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the color of a well-baked croissant, 3 to 4 minutes.
- Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt.
- Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they're still on, and to evenly coat the radishes with the brown butter and capers.
- Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.
Nutrition Facts : @context http, Calories 1015, UnsaturatedFat 33 grams, Carbohydrate 64 grams, Fat 63 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 20 grams, Sodium 929 milligrams, Sugar 7 grams, TransFat 1 gram
CRISPY PAN-FRIED PORK CHOPS
Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
CRISPY PORK CHOPS WITH BUTTERED RADISHES RECIPE
Provided by Dr_Mom
Number Of Ingredients 9
Steps:
- Step 1 Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated. Step 2 Heat oil in a large skillet (10 to 12 inches) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn't, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the color of a well-baked croissant, 3 to 4 minutes. Step 3 Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt. Step 4 Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they're still on, and to evenly coat the radishes with the brown butter and capers. Step 5 Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.
EASY RITZ-BREADED PORK CHOPS
Make and share this Easy Ritz-Breaded Pork Chops recipe from Food.com.
Provided by april 5
Categories Pork
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In shallow bowl combine crushed crackers, garlic salt and pepper; mix well.
- In a separate bowl beat eggs.
- Dip pork chops in beaten egg and then into cracker mixture.
- Place the pork chops in a casserole dish.
- Place chunks of the butter around the pork chops.
- Cover with foil paper.
- Bake for 30 minutes; remove foil and bake for another 15 minutes.
Nutrition Facts : Calories 541.3, Fat 35.2, SaturatedFat 14.7, Cholesterol 260.8, Sodium 358.7, Carbohydrate 8.2, Fiber 0.3, Sugar 1.1, Protein 45.3
CRISPY BREADED PORK CHOPS
With a salty, flavorful crust and juicy, tender meat in the center, these crispy breaded pork chops remind me of my grandmother's... so simple, yet so delicious! The perfect comfort meal when served with mashed potatoes and green beans.
Provided by NicoleMcmom
Time 35m
Yield 4
Number Of Ingredients 8
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).
Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 134.2 mg, Fat 22.8 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1318.7 mg, Sugar 1.9 g
PORK CHOPS WITH RADISHES AND CHARRED SCALLIONS
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
Categories Bon Appétit Pork Pork Chop Anise Radish Parsley Green Onion/Scallion Grill Grill/Barbecue Dinner Summer Anchovy Spring
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
- Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
- Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
- Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.
HORSERADISH PORK CHOPS
Pork chops with a creamy horseradish topping. Delicious and easy but not low fat. We always serve with wild rice and green beans on the side.
Provided by Kim Playfair
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
- Bake in the preheated oven until the chops are tender, about 45 minutes.
Nutrition Facts : Calories 331 calories, Carbohydrate 6.5 g, Cholesterol 111.9 mg, Fat 18.8 g, Fiber 0.8 g, Protein 32.4 g, SaturatedFat 9.7 g, Sodium 228.7 mg, Sugar 1.6 g
CRISPY HERB-COATED PORK CHOPS
I created this one night when I ran out of my usual pork chop coating mix. It just might become your new family favorite! -Ann Jovanovic, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, melt butter. In a large resealable plastic bag, combine the potato flakes, cheese and garlic powder. Dip chops, one at a time, in butter, then place in bag; seal and shake to coat., In a large skillet, cook chops in oil over medium heat for 7-8 minutes on each side or until a thermometer reads 160°.
Nutrition Facts : Calories 533 calories, Fat 39g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.
CRISPY CRUMBED PORK CHOPS
Easy to make oven-baked breaded pork chops. I usually bake some potatoes in the oven alongside the chops. Make some extra baked potatoes for home fries the next day. Toss a salad while pork chops and potatoes are baking and dinner is ready.
Provided by foodtvfan
Categories Pork
Time 1h15m
Yield 3-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 886.6, Fat 52.9, SaturatedFat 22, Cholesterol 315.3, Sodium 936.9, Carbohydrate 13.2, Fiber 0.6, Sugar 0.4, Protein 84.3
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