Grandmas Pan Fried Pork Chops Recipes

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GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY



Grandma's Pork Chops in Mushroom Gravy image

This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!

Provided by HEIDIHELM

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h15m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 ounce) can mushrooms, drained
1 cup dry sherry
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
  • Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
  • Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 10.7 g, Cholesterol 58.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 609 mg, Sugar 0.9 g

GRANDMA'S PAN-FRIED PORK CHOPS



Grandma's Pan-Fried Pork Chops image

These Asian-style pork chops are coated with flour, seasoned with soy sauce, salt and pepper and then quickly pan-fried. They are crisp golden brown on the outside and juicy on the inside. The chopped jalapeños, garlic and scallions give it its winning flavor.

Provided by Sharon

Categories     Meat

Time 20m

Yield 4

Number Of Ingredients 10

6 Bone-in pork chops, thin
Vegetable oil for pan-frying
1/2 tsp Soy Sauce
Salt and Pepper
2 tbsp Cornstarch
1/4 cup Flour
2 Garlic cloves, sliced
1 bunch Spring onion, chopped (green parts only)
1-2 Jalapeño pepper, sliced
1 tsp Sesame oil

Steps:

  • Season both sides of each pork chop generously with salt and pepper. Rub soy sauce over each and dust cornstarch over them. Pour the 1/4 cup flour onto a plate and coat pork chops in flour. Set aside.
  • Put about 1 Tbsp oil in a large skillet. Fry pork chops over high heat till crisp brown, about 3-4 minutes on each side. You may need to pan-fry them for longer if you have thicker pork chops. Place finished pork chops on a plate and dry off residual oil with a paper towel. Set aside.
  • Use some of the leftover oil in the skillet to stir-fry the garlic cloves, spring onion, and sliced jalapeño pepper. Add 1 tsp sesame oil. Return pork chops to the pan and stir-fry all together for about 30 seconds. Let pork chops rest for 5 minutes.
  • Plate and serve over rice.

PAN FRIED PORK CHOPS



Pan Fried Pork Chops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Smashed new potatoes, for serving

Steps:

  • Salt and pepper both sides of the pork chops.
  • Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
  • Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
  • Delicious and simple! Serve with smashed new potatoes.

GRANNY'S BUTTERMILK FRIED PORK CHOPS



Granny's Buttermilk Fried Pork Chops image

These are the tender, slow cooked, melt in your mouth pork chops that your southern grandma used to make. I cut the fattening factor by using "Enova" oil. This is comfort food at its best. I like to cut out the bone of my cooked pork chop then put it between two slices of plain soft white bread..mmmm.. heaven! This isn't actually my grandma's recipe--her recipes died with her, but this is pretty darned close!

Provided by BETHANY T.

Categories     Pork

Time 1h

Yield 4 porkchops, 4 serving(s)

Number Of Ingredients 6

4 center-cut pork chops (standard cut approx 1/2 inch thick)
1/2 cup buttermilk
1 1/2 cups flour
cooking oil
seasoning salt
black pepper

Steps:

  • Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
  • Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
  • In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
  • Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
  • Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
  • When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
  • Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
  • Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.

Nutrition Facts : Calories 387.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 72.6, Sodium 82.1, Carbohydrate 37.2, Fiber 1.3, Sugar 1.6, Protein 29.1

GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP



Grandma Neely's Fried Pork Chop Vegetable Soup image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h13m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons butter
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
32 ounces vegetable broth
1 (14.5-ounce) can diced tomatoes
1 large white potato, cubed
1/2 (10-ounce) box frozen corn
1/2 (10-ounce) box frozen peas
5 ounces fresh green beans, cut into bite size pieces
2 tablespoons freshly chopped parsley leaves
Peanut oil, to fry
1 1/2 cups all-purpose flour
1 tablespoon seasoning salt
1 teaspoon ground black pepper
4 (1-inch thick) bone-in center cut pork chops

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.

GRANDMA'S PORK CHOPS



Grandma's Pork Chops image

Provided by Daisy Martinez

Categories     Pork     Fry     Sauté     Dinner     Meat     Pork Chop     Spice

Yield Makes 6 regular or 4 Daisy servings

Number Of Ingredients 7

Six to eight 1-inch-thick loin pork chops (3 to 4 pounds)
3 tablespoons Dry Rub , homemade or store-bought
Juice of 3 oranges
Juice of 1 lemon
2 tablespoons cider vinegar
2 cloves garlic, smashed
Canola or other vegetable oil

Steps:

  • 1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them.
  • 2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
  • 3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets - if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately.

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