Fried Breaded Pork Chops Recipes

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PORK CHOPS (BREADED)



PORK CHOPS (Breaded) image

I developed this recipe, which makes the most delicious pan-fried, breaded pork chops. I used to use bread crumbs, but the crushed corn flakes are so much better.

Provided by Alan Leonetti

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

4 pork chops (1/2" thick)
flour (for dredging)
2 large eggs (slightly beaten)
1 teaspoon kosher salt
ground black pepper
1 1/2 cups crushed corn flakes
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
extra virgin olive oil

Steps:

  • Pat the chops dry with paper towel.
  • Place the flour in a shallow bowl.
  • Place beaten eggs into a second bowl& season with salt and pepper.
  • Place the crushed corn flakes into a third bowl seasoned with the tarragon, thyme, marjoram and basil.
  • The crushed corn flakes can be found in the supermarket next to the Shake-n-bake.
  • Dredge a chop in the flour and shake off the excess.
  • Then dip it into the eggs and then into the corn flakes.
  • Then place it onto either waxed paper or a baking sheet.
  • Repeat with all of the remaining chops.
  • Heat a large skillet over medium-high heat with enough olive oil to come halfway up the sides of the chops.
  • When the oil is hot enough and shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.
  • Drain on paper towels and serve immediately.

OVEN-FRIED PORK CHOPS



Oven-Fried Pork Chops image

This is a quick, simple, and above all, a cheap way to make pork chops. I love it!

Provided by RACHELHACKER

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 30m

Yield 4

Number Of Ingredients 6

4 pork chops, trimmed
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
¼ teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
  • Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
  • Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Nutrition Facts : Calories 422.1 calories, Carbohydrate 38.6 g, Cholesterol 127.9 mg, Fat 14.3 g, Fiber 1.6 g, Protein 32.3 g, SaturatedFat 6.4 g, Sodium 897.2 mg, Sugar 4.6 g

BREADED PORK CHOPS



Breaded Pork Chops image

No shaking necessary -- these breaded pork chops are quick dinner option for any weeknight.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 8

4 large eggs
1 tablespoon plus 2 teaspoons Dijon mustard
1 tablespoon plus 2 teaspoons packed finely chopped fresh sage
8 bone-in pork chops (1 inch thick and 2 1/2 to 3 pounds total)
2 cups plain dried breadcrumbs
Coarse salt and ground pepper
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup vegetable oil

Steps:

  • In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
  • Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops (see below).
  • To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Nutrition Facts : Calories 403 g, Fat 23 g, Fiber 1 g, Protein 27 g

PAN-FRIED BREADED PORK CHOPS



Pan-Fried Breaded Pork Chops image

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

4 (8-ounce) center-cut pork chops, about 1/2-inch thick
Kosher salt and black pepper
2 eggs, beaten
1/2 cup milk
Small pinch of cayenne powder
All-purpose flour, for sprinkling
3 cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
1 cup clarified butter, extra-virgin olive oil or lard, plus more as needed
Lemon wedges, for garnish

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



Crispy Pan-Fried Pork Chops image

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

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total)
Extra-virgin olive oil, for shallow frying
Cooked spinach, for serving
Lemon wedges, for serving

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.

BREADED FRIED PORK CHOPS RECIPE



Breaded Fried Pork Chops Recipe image

These thin pork chops are coated in a flavorful mixture of panko bread crumbs, Parmesan cheese, and fresh sage, then fried until supremely crisp on the outside and tender and juicy within. If you have a large cast iron skillet, now's the time to break it out.

Provided by Daniel Gritzer

Categories     Entree     Mains     Quick Dinners

Time 35m

Yield 6

Number Of Ingredients 8

8 (1/2-inch-thick) bone-in rib or center-cut pork chops (about 6 ounces/170g each)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (4 1/2 ounces; 120g)
4 large eggs, beaten
2 cups panko bread crumbs (4 ounces; 115g), roughly crushed by hand if very large
1 ounce (30g) grated Parmigiano-Reggiano cheese
1 tablespoon minced fresh sage leaves (about 10 leaves)
About 1 to 1 1/2 cups (240 to 360ml) vegetable or canola oil, or clarified butter , for frying (see note)

Steps:

  • Season pork all over with salt and pepper. Set 3 wide, shallow bowls on a work surface. Add flour to the first one; beaten eggs to the second; and panko, Parmesan cheese, and sage to the third. Season panko and Parmesan with salt and pepper and mix thoroughly.
  • Fill a large cast iron skillet or straight-sided sauté pan with 1/4 inch oil or clarified butter. (To speed things up even more, use 2 skillets simultaneously.) Heat cooking fat over high heat until shimmering and just shy of smoking. A bread crumb dropped in it should sizzle and foam immediately.

Nutrition Facts : Calories 419 kcal, Carbohydrate 21 g, Cholesterol 159 mg, Fiber 1 g, Protein 27 g, SaturatedFat 5 g, Sodium 673 mg, Sugar 1 g, Fat 24 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CRISPY BREADED PORK CHOPS



Crispy Breaded Pork Chops image

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

cooking spray
2 large eggs
1 tablespoon water
1 cup seasoned bread crumbs
4 (5 ounce) bone-in, center-cut pork chops
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup olive oil

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

FRIED UNBREADED PORK CHOPS



Fried Unbreaded Pork Chops image

this is a once a week recipe in my house, its quite delicious! you add the seasonings to your liking... and i just wanted to add that i am a butterton i cook with a lot of butter!

Provided by KatMichelle1234

Categories     Pork

Time 20m

Yield 6 pork chops, 3-4 serving(s)

Number Of Ingredients 5

6 boneless pork chops
1 tablespoon Lawry's Seasoned Salt
3/4-1 tablespoon black pepper
1/2-1 tablespoon garlic powder (garlic salt is to strong but can be used)
1/4-1/2 cup butter

Steps:

  • get out a square bowl,
  • put raw pork chops is bowl,
  • season with garlic powder, Lowery's salt, pepper to your liking to one side of pork chops,.
  • take a fork and poke holes into the chop all over.
  • flip the chops over and re-peat steps 3-4.
  • heat pan to about medium heat (between 5-7).
  • put 1/4-1/2 stick of butter in the heated pan (let melt).
  • put 3-4 chops in the pan and cook until done (the inside is white NOT pink).

BREADED SOUTHERN FRIED PORK CHOPS



Breaded Southern Fried Pork Chops image

Make and share this Breaded Southern Fried Pork Chops recipe from Food.com.

Provided by MizzNezz

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 thick bone in pork chops
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 chicken bouillon cube, smashed
1/4 cup vegetable oil

Steps:

  • Mix flour, salt, pepper, and boullion cube.
  • Heat oil on med-hi in large skillet.
  • Roll chops in flour mixture.
  • Add to hot skillet.
  • Cook and turn for 20 minutes, until chops are done and golden brown.

AIR-FRYER BREADED PORK CHOPS



Air-Fryer Breaded Pork Chops image

Instant mashed potatoes and bread crumbs have a similar texture, so I wondered how the combo would taste on air-fryer thin pork chops. This is now the only way we make pork chops in our house! -Carrie Farias, Oak Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 large egg
2 tablespoons fat-free milk
2 tablespoons Dijon mustard
3/4 cup panko bread crumbs
3/4 cup mashed potato flakes
2 teaspoons ground mustard
2 teaspoons minced fresh sage
1/3 cup all-purpose flour
8 thin boneless pork loin chops (2 ounces each)
1/2 teaspoon salt
Cooking spray

Steps:

  • In a shallow bowl, whisk egg, milk and Dijon mustard. In another shallow bowl, mix bread crumbs, potato flakes, ground mustard and sage. Place flour in another shallow bowl. Sprinkle pork with salt., Preheat air fryer to 400°. Dip pork in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere., In batches, place chops in greased air fryer; spritz with cooking spray. Cook until a thermometer reads at least 145°, 5-6 minutes, turning once.

Nutrition Facts : Calories 297 calories, Fat 9g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 565mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

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From eatlikepinoy.com


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Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …
From findrecipes.info


FRIED BREADED PORK CHOPS - OPERATION IN TOUCH
Cover, or close bag, and marinate in refrigerator, turning occasionally, 1 to 3 hours. 2. Remove chops from marinade, discarding marinade. Coat chops with bread crumbs. 3. Heat oil in 12-inch nonstick skillet over medium-high heat and cook chops in two batches, turning once, until chops are done, about 6 minutes.
From operationintouch.com


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