Oven Fried Pork Chops Recipe 39

CRISPY OVEN-FRIED PORK CHOPS

Steps:

• Preheat oven to 400 degrees F.
• In a shallow dish, whisk together the egg whites & cornstarch until smooth.
• In a shallow dish, whisk together the bread crumbs (panko), pecans, salt, rosemary & sage.
• Dip chops in egg white mixture to coat & then dredge each in the bread crumb mixture, pressing bread crumbs gently to adhere.
• In an oven proof skillet, heat oil over medium heat, then add chops & cook for 3 or 4 minutes per side.
• Place skillet in oven & bake for 10 to 12 minutes or until pork is cooked through.

EASY OVEN-FRIED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Beat soy sauce, egg, water, garlic powder, and ginger together in a shallow bowl. Spread bread crumbs into a separate shallow bowl. Dip pork chops in the egg mixture, allowing excess to drip back into the bowl. Press pork chops into the bread crumbs until evenly coated on both sides. Place coated pork chops on the prepared baking sheet.
• Bake in the preheated oven until pork is cooked through, 50 to 55 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

OVEN FRIED PORK CHOPS

Steps:

• Trim the fat from the meat.
• Pour butter into a 13x9x2 inch baking pan.
• Combine eggs, milk, and pepper.
• Dip the pork chops into the egg mixture.
• Coat with stuffing mix or bread crumbs.
• Place pork chops in the pan.
• Bake in a 425 degree oven for 10 minutes. Turn chops. Bake about 10 minutes more or till no pink remains and juices run clear.

OVEN-FRIED PORK CHOPS RECIPE WITH SWEET POTATOES AND GREEN BEANS

Steps:

• Preheat oven to 425°F with oven rack 6 inches from heat. Stir together mustard, thyme, rosemary, pepper, and 1 1⁄2 teaspoons of the salt in a small bowl. Reserve 2 teaspoons of the mixture.
• Stir together panko, 2 tablespoons of the oil, and 1 teaspoon of the salt in a shallow dish. Rub pork chops with mustard mixture, and dredge 1 side of pork in panko mixture, pressing to adhere. Place pork on a baking sheet lined with aluminum foil, with dredged side facing up.
• Toss together potatoes, shallots, 1 1⁄2 tablespoons of the oil, and remaining 1⁄2 teaspoon salt in a bowl. Arrange potato mixture around pork chops. Bake in preheated oven until a thermometer inserted in thickest portion of pork registers 118°F, 18 to 20 minutes.
• Increase oven temperature to broil. Toss haricots verts with 1 tablespoon of the oil, and scatter around pork chops. Broil until pork registers 135°F and vegetables are tender, about 5 minutes. Let pork rest 10 minutes (internal temperature will increase to 145°F). Whisk together vinegar, reserved 2 teaspoons mustard mixture, and remaining 2 tablespoons oil; drizzle over vegetables.

OVEN-FRIED PORK CHOPS

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.

CRISPY PAN-FRIED PORK CHOPS

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.