Mommys Yummy Fried Pork Chops Recipes

PAN FRIED PORK CHOPS

Steps:

• Place flour in a shallow dish.
• Pat pork chops dry and season liberally with seasoned salt and pepper on both sides. Dredge the pork chops in flour, shaking off the excess.
• Melt butter and oil in a large, heavy skillet over medium-high heat.
• Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F - 145°F (about 7-10 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they're done. The internal temperature of the pork chops will continue to rise after you remove them from the pan.
• Transfer pork chops to a plate, tent with foil, and allow to rest for about 5-10 minutes before serving.
• Note: Depending on the size of your pan (and pork chops), you might need to cook the pork chops in batches of two. Just make sure that you don't overcrowd your pan by trying to squeeze too many chops in at once!

MOM'S BEST PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
• Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY

Steps:

• For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
• Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
• Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
• Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
• For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

YUMMY PORK MUMMY

Steps:

• In a small skillet, bring cream and mustard to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is reduced to about 2/3 cup. Remove from the heat; stir in thyme., Meanwhile, place pork on a rack in a shallow baking pan. Brush with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 6 minutes. Remove from the oven; cool slightly. Change oven temperature to 400°., Set aside 1/2 cup mustard mixture for serving; spread remaining mixture over the pork. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers four times. Place pork on one edge of phyllo dough; roll up tightly to form mummy's body and tuck in ends., Place another sheet of phyllo dough on a work surface; brush with butter. Repeat layers three times. Cut into thin strips; wrap around pork tenderloin bundle., Cut remaining sheet of phyllo dough in half; brush with remaining butter. Cut a 1-in. cube from the apple; wrap in prepared phyllo dough. Position at the wide end of bundle for a head. Save remaining apple for another use. Discard remaining phyllo dough., Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce.

OVEN-FRIED PORK CHOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Pour butter into a 9x13-inch baking dish.
• Whisk together egg, milk, and pepper in a shallow dish. Place stuffing mix in a separate shallow dish. Dip pork chops in egg mixture, then coat with stuffing mix. Lay pork chops in the prepared dish.
• Bake in the preheated oven for 10 minutes. Flip chops and bake until no longer pink in the center and juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (74 degrees C).

MOMMY'S PAN-FRIED PORK CHOPS

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.