Crunchy Crust Breaded Pork Chops Recipes

CRISPY BREADED PORK CHOPS (BAKED)

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
• In a shallow bowl combine bread crumbs, Parmesan cheese, garlic powder, and salt and black pepper.
• Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
• Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
• Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
• Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
• Rest 5 minutes before serving.

CRUNCHY CRUST BREADED PORK CHOPS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Put the whole wheat flour, 1/2 tsp garlic powder and 1/2 tsp Grill Mates Mesquite seasoning in the first bowl.
• Mix egg with the milk and and put in second bowl.
• Place the stuffing, 1/2 tsp garlic powder and 1/2 tsp Grill Mates Mesquite seasoning in the third bowl.
• Spread 2 Tbsp of Safflower oil in a baking dish, which is large enough to fit your pork chops.
• Line your bowls and baking dish up in front of you, in the order listed above.
• Most people use their hands to dip the pork chops in each bowl, but I HATE getting the mixture of all of them on my hands, so I use a fork to dip the chops, and this works well, without getting your hands gooey. But . . . if you want to use your hands . . . go ahead and have fun!
• After the pork chops are coated and in the baking dish, drizzle the remaining oil (2 Tbsp total), over the top of the pork chops.
• Bake in 400 degree oven for 35-45 minutes, depending on the thickness of your pork chops. When done, they should be sizzling and golden on top.

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 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.

CRISPY PORK CHOPS WITH BUTTERED RADISHES

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.

CRUNCHY SMOKY PORK CHOPS

Steps:

• Place flour into a plastic freezer bag.
• In a shallow dish, mix together the next 4 ingredients.
• In a sepreate freezer bag, mix together the last 5 ingredients.
• Preheat oven to 400 degrees F. Then line 2 large baking pans with parchment paper.
• Coat each pork chop with flour, then with mustard mixture, and then with bread crumb mixture.
• Place on the baking sheets and bake on center rack for 40-45 mintues or til well browned.

BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
• Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
• Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PARMESAN BREADED PORK CHOPS

Steps:

• In small shallow dish, mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Place pork in skillet; cook about 5 minutes, turning once, until brown.
• Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.