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 PAN-FRIED CHICKEN BREAST (OR PORK CHOPS)
The coating also works well with skin on chicken pieces and pork chops you will need to adjust the cooking time, if using seasoned breadcrumbs then you can omit the garlic powder --- the coating amount is enough for 4 breasts but it can easily be doubled, If desired you can pound the breasts thinner with a meat mallet before coating :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SPICY PAN-FRIED PORK CHOPS
Make and share this Spicy Pan-Fried Pork Chops recipe from Food.com.
Provided by gwynn
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in medium frying pan over high heat.
- Dip pork chops in flour, black pepper, seasoned salt, and cayenne pepper covering completely.
- When oil is heated, place pork chops in frying pan.
- Cook on medium heat for 25 minutes or until pork chops are thoroughly cooked.
- Serve hot.
Nutrition Facts : Calories 591.1, Fat 29.6, SaturatedFat 6.8, Cholesterol 71.4, Sodium 51.3, Carbohydrate 49.5, Fiber 2.5, Sugar 0.3, Protein 30
PAN-FRIED BREADED PORK CHOPS
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
Provided by David Tanis
Categories meat, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
CRISPY PAN FRIED PORK CHOPS RECIPE - (4/5)
Provided by LaLaCooks
Number Of Ingredients 10
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.
PANKO PORK CHOPS
A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.
Provided by Yoly
Categories Pan Fried Pork Chops
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Place beaten eggs on a large plate.
- Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
- Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
- Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g
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