PAN FRIED PORK CHOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
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.
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.
PAN FRIED PORK CHOPS
These Pan Fried Pork Chops are extra juicy, perfectly seared and are ready in minutes! Pan frying your pork chops in butter and fresh herbs is always the way to go!
Provided by Ellen
Categories 30 Minutes Or Less
Time 25m
Number Of Ingredients 7
Steps:
- Rinse pork chops, pat dry and season both sides evenly with garlic powder, salt and pepper.
- Heat oil in a large skillet over medium-high heat. Cook pork chops until bottom side is golden brown and seared about 1-2 minutes.
- Turn and cook on other side about 1-2 minutes before turning again. Repeat flipping the chops until they are deep golden brown and an instant-read thermometer inserted into the thickest part registers 145°, 8-10 minutes (cooking time will depend on thickness of chops).
- Once pork chops reach desired temperature, add butter and thyme and continue to cook for 2-3 minutes, spooning the butter on top of the pork chops as they continue to cook.
- Spoon the butter-sauce from the pan over the pork chops one last time and place on a serving plate.
- Let pork chops rest for 5 minutes on a plate tented with foil, then serve. (Letting them rest allows them to become fully tender and juicy!)
Nutrition Facts : Calories 634 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 185 milligrams cholesterol, Fat 43 grams fat, Fiber 0 grams fiber, Protein 61 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 506 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
MOMMY'S PAN-FRIED PORK CHOPS
Delicious with mashed potatoes with gravy and corn. We also like to eat it with rice and gravy with a side of veggies.
Provided by Mebriella
Categories Pork
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Instructions for Pork Chops:.
- In a large skillet add the oil, start to preheat oil on medium heat.
- Line a plate with paper towels to drain the pork chops once they come out of the pan.
- Combine flour, garlic powder, salt, pepper, and MSG in a large bowl with lid. Stir to mix well.
- Crack eggs in a rectangle bowl and beat eggs well.
- Add the pork chops to flour mixture bowl and place lid on bowl. Shake the bowl vigorously to coat the pork chops.
- Shake off excess flour from each pork chop and set aside on plate.
- Dip each side of pork chop in egg and place in flour mixture bowl. Do this with the rest of the pork chops. Place lid on bowl and shake vigorously to evenly coat the pork chops.
- Raise heat for oil to medium high.
- Carefully place pork chops in the oil. Fry for 2-3 minutes. Using a fork, carefully flip pork chops over and fry for another 2-3 minutes. The coating should be a nice golden brown color.
- Placed cooked pork chops on plate with paper towels to absorb the oil. Fry the rest of the pork chops the same way. Turn off heat when done.
- Milk Gravy Instructions:.
- Carefully pour out all the oil into an oil jar or into a heat safe bowl to throw away the oil after it has cooled.
- Wipe the sides of the skillet to remove any oil that has dripped down the sides.
- Add 3-4 tablespoons of the oil used to cook the pork chops into the same skillet.
- Turn heat on medium high heat.
- Add the 1/4 cup of flour and mix with the oil. Mix constantly until the flour turns a golden brown.
- Add the 2 cups of milk and stir constantly. The gravy will start to thicken.
- Add the 1 tsp salt and 1/2 tsp of pepper. Remove from heat and place gravy in a bowl. Serve with mashed potatoes.
- Gravy for Rice Instructions:.
- Empty 2 packages of pork gravy mix into a medium saucepan.
- Add 1 3/4 cups of water and whisk well until all the lumps are gone.
- Turn heat on high and whisk constantly until the gravy begins to boil.
- After it starts to boil, whisk for another 1-2 minutes. The gravy should now be thick. Remove from heat and turn off stove.
- Place gravy into a bowl and serve over pork chops and cooked rice.
Nutrition Facts : Calories 1091.1, Fat 77.3, SaturatedFat 15.8, Cholesterol 227.4, Sodium 1938.2, Carbohydrate 49.3, Fiber 1.8, Sugar 0.3, Protein 48.4
BASIC PAN-FRIED THIN PORK CHOPS (NO EGG)
This a great pan- sear pork chop made with no egg mixture. Most times you dip in the egg and then dredge. We needed one without egg and this fits the bill. It is geared to be a how to for the newer cook. Being a basic recipe it can be altered to suit anyone's taste. I feed the kids these chops made this way and they gobble them up-no convincing needed. Enjoy! ChefDLH
Provided by ChefDLH
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
- (if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
- Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear.
- Drain on paper towels and serve.
PERFECT FRIED PORK CHOPS RECIPE
These Perfect Fried Pork Chops are full of flavor and are so easy to make.
Provided by Kristen Hills
Categories Main Course
Time 21m
Number Of Ingredients 8
Steps:
- Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
- In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning, and salt to taste.
- Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
- Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.
- When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
- Dispose of the excess oil.
- Remove fried pork chop to a plate and repeat with remaining porch chops.
- Store them in an airtight container to eat them as leftovers on busy weeknights.
Nutrition Facts : Calories 443 kcal, Carbohydrate 6 g, Protein 36 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 117 mg, Sodium 386 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRIED PORK CHOP
This pork chop is so good you'll say it tastes like heaven!
Provided by CHS_GRAD_2010
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 12.1 g, Cholesterol 32.4 mg, Fat 10.7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 2.6 g, Sodium 284.4 mg
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