Deep Fried Pork Chop With Vegetable Soup Recipes

AUNT JENNY'S DEEP-FRIED SEASONED PORK CHOPS

Steps:

• 1. Preheat deep fryer to 375 degrees.
• 2. Whisk together egg and milk.
• 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
• 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
• 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
• 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
• 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
• 8. Drain well. Repeat process for remaining chops until all are fried and serve!
• Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!

GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP

Steps:

• In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
• Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
• Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.

BAKED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic-pepper blend. Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 4 to 6 minutes or until browned on both sides. Place pork chops in baking dish.
• In large bowl, mix potatoes, vegetables, soup, sour cream and thyme. Spoon over pork chops. Cover baking dish with foil.
• Bake 30 minutes. Sprinkle with croutons; press into mixture slightly. Bake uncovered 20 to 25 minutes longer or until bubbly and pork is no longer pink in center.

DEEP FRIED PORK CHOPS

Steps:

• Combine the first 7 ingredients and make sure all chops are evenly coated. Refrigerate for 2-6 hours.
• Preheat oil until Hot. (Oil should sizzle when sprinkled with a bit of flour when ready).
• Dredge pork chops in flour until completely coated. Cooking one chop at a time, drop into the hot oil until cooked through. ( about 4-5 minutes).

PORK VEGETABLE SOUP

Steps:

• Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain., Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

PORK CHOP SOUP

Steps:

• Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
• Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
• Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.

SAUCY PORK CHOPS WITH VEGETABLES

Steps:

• In a large skillet coated with cooking spray, brown pork chops on both sides. Remove and set aside. , In the same skillet, saute the carrots, green pepper and onion until crisp-tender, stirring to loosen any browned bits from pan. Stir in the soup, water and sage. , Return chops to the pan. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with noodles or rice.

FRIED PORK CHOP

Steps:

• Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
• When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

DEEP-FRIED PORK CHOPS AND QUICK VEGETABLE SOUP

Steps:

• Melt the butter in a large pot over medium heat. Add the leeks, celery, and carrots, and cook, stirring, until softened, 10 to 12 minutes. Sprinkle the flour over the vegetables, and continue to cook, stirring, until the flour reaches a light blond color. Add the tomato paste, and cook for another minute. Add the stock, and bring the mixture to a boil, stirring occasionally. Add the diced tomatoes and the potato, reduce the heat to low, and simmer until the potato is cooked through, about 20 minutes. The soup can be made up to 1 day in advance.
• While the soup is simmering, heat 2 inches of peanut oil in a large Dutch oven to 325°F. Place the flour in a large casserole dish, and season with salt and pepper. Dredge the chops in the flour mixture, patting off the excess. Place the chops, two at a time, in the hot oil, and fry until cooked through, about 6 minutes. Transfer the cooked chops to a paper towel lined baking sheet, and repeat with the remaining chops.
• Add the cooked chops to the soup and simmer over medium-low heat for another 30 minutes, or until the meat from the chops falls off the bone. During the last 10 minutes of cooking, add the lima beans, peas, corn, and green beans. To serve, ladle the soup into wide, shallow bowls, and garnish with the parsley.