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 WITH SWEET BBQ SAUCE
Pork chops are cool again and this version is addictive and ready in 15 minutes.
Provided by terryhongzs
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Season pork chops on both sides with salt and pepper. Add pork chops to hot oil in the skillet in a single layer and cook until golden, 2 to 3 minutes per side.
- Meanwhile, whisk barbecue sauce, brown sugar, lime juice, and garlic powder together in a bowl for the 'crack' sauce. Pour sauce over golden pork chops and bring to a boil. Reduce heat to medium, cover, and simmer until pork shops are cooked through, 4 to 5 minutes. Garnish with parsley.
Nutrition Facts : Calories 796 calories, Carbohydrate 107.8 g, Cholesterol 130.3 mg, Fat 18.3 g, Fiber 3 g, Protein 50.8 g, SaturatedFat 4.7 g, Sodium 1698.7 mg, Sugar 87.4 g
SIMPLE FRIED PORK CHOPS
I use my Grannys simple technique to frying chicken to make these porkchops. The salt is the key to good tasting chops!
Provided by Chef Mommie
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash chops.
- Salt all pork chops on both sides.
- Let sit for 15 minutes on paper towels.
- Put oil in frying pan and heat to medium high.
- Shake pork chops in flour.
- Carefully add chops to oil and brown on each side.
- Turn burner down on medium.
- Cook until done about 4-5 minutes each side.(cooking time varies on different thicknesses).
Nutrition Facts : Calories 224, Fat 14.2, SaturatedFat 4.9, Cholesterol 75, Sodium 67.2, Protein 22.5
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
PAN-FRIED PORK CHOPS
Tender cuts of meat-chicken breasts, steaks, and chops, for example-are prime candidates for pan-frying, and when properly cooked have a mouthwateringly crisp, browned exterior and a tender, juicy interior. Pan-frying makes dinner a breeze; there is practically no preparation involved and the meat is cooked quickly and sent straight to the table. The fundamentals for achieving good results are a heavy pan, high heat, and a fairly thin piece of meat. Why does a heavy pan matter? Have you ever cooked something in a thin pan and had it burn, with the burn exactly the same shape as the electrical element below? This shows how a thin pan transmits heat directly from the burner to what is cooking instead of diffusing the heat across the pan's surface. A heavy pan can distribute heat-and a lot of it-from the burner to the bottom of the pan. This is key in pan-frying and sautéing, because the pan needs to be quite hot to sear and caramelize or brown, but not burn, the surface of what is being cooked. If I could have only one pan, it would be a cast-iron skillet. The heavy iron heats evenly, making it a wonderful vehicle for browning and frying. An added bonus is that a seasoned cast-iron pan is virtually nonstick. The next-best thing after a cast-iron skillet is a stainless-steel-lined heavy aluminum or aluminum-core frying pan. The aluminum is an excellent heat conductor, while the stainless steel offers a good nonreactive surface to cook on. Besides being heavy, the pan should have low sides so the meat won't steam as it cooks. Because pan-frying requires high heat, the meat you choose should be fairly thin. Chops should be 1/2 to 3/4 inch thick and steaks 1 inch thick or less. Over high heat, thicker cuts will get crusty and dry on the outside before the inside is done. (A good method for cooking thicker chops and steaks is to brown them, by cooking them briefly on both sides at high heat, and pop them, skillet and all, into a 375°F oven to finish cooking. Alternatively, after browning, finish cooking over lowered heat, with the pan covered.) For even cooking, the thickness should be uniform. Chicken breasts can be lightly pounded at the thicker end to even them out so they will cook consistently. It is wise to have all your ingredients ready to go before you start cooking: the oil should be handy, the meat should be seasoned, and, if you are going to make a pan sauce, those ingredients should be on hand as well. Heat the pan first: a hot pan in combination with oil will sear the meat and keep it from sticking. Otherwise, the meat will sweat and its leaking juices will cause the meat to adhere to the bottom of the pan. Once the pan is hot, add a little bit of oil, or oil and butter (butter alone burns too quickly at high temperatures). Add the oil after the pan has heated so that it does not start to smoke and burn before you are ready to start cooking. For pan-frying only a little oil is needed, just enough to generously coat the bottom of the pan. After a few seconds, when the oil is shimmering, put the meat in the pan. The meat should fit in the pan in a single layer with a little space between each piece. If the pieces are crowded or overlapping, the liquid they release will keep the meat from browning; if there are large areas of the pan left exposed, the oil in these areas will burn and smoke. If necessary, fry in batches or in two pans simultaneously. Cook the meat on one side until it is nicely browned. Peek underneath after 2 or 3 minutes to monitor the browning; lower the heat if it is browning too quickly, or, if nothing is happening, turn it up. To brown the other side, turn the meat with tongs or a long, sharp-tined fork. In general, most cuts of meat need to cook for 4 to 5 minutes on each side. Chicken breasts can cook for a longer time on the skin side, 8 minutes or so, leaving the tender meaty side to cook only a few minutes. I am an advocate for leaving the skin on...
Yield 4 servings
Number Of Ingredients 3
Steps:
- Season: 4 pork chops, 1/2 inch thick with Salt and fresh-ground black pepper.
- Heat a heavy frying pan over medium-high heat. Pour in: Olive oil to coat the pan.
- Add the pork chops and cook until brown on one side, about 5 minutes. Turn them over and cook until done, turning again if necessary for even cooking. Let the chops rest for 4 minutes before serving, to tenderize them.
- Garnish with chopped parsley, garlic, or lemon zest. (Chopped together this mixture is called gremolata; see page 231.)
- Serve with sage butter, chile butter, fennel butter, rosemary butter, or another herb butter (see page 48).
- Press herb leaves onto the chops before frying them. Sage, rosemary, marjoram, or savory are good choices.
- Make a quick pan sauce with 1/2 cup stock or water, cooked down by half, and 2 teaspoons Dijon mustard and 1 tablespoon butter whisked in. Taste for salt and stir in any resting juices before serving.
SIMPLE & BASIC PAN-FRIED PORK CHOPS
Just what it says, the meat & nothing but the meat! Some of us are brand-new to cooking and we need to learn beginner cooking skills. There are photos on the website of Pioneer Woman Cooks to teach you how to pan-fry a basic chop. http://thepioneerwoman.com/cooking/2009/10/simple-pan-fried-pork-chops/
Provided by Taoseeker
Categories Pork
Time 15m
Yield 8 chops, 8 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper both sides of the pork chops. If desired, add a little cayenne pepper to the mix.
- Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
- Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.)
- Remove to a plate and repeat with remaining pork chops.
Nutrition Facts : Calories 190.7, Fat 15.2, SaturatedFat 1.9, Cholesterol 3.8, Sodium 10.7, Carbohydrate 12.1, Fiber 0.5, Protein 1.7
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