Crispy Fried Breaded Pork Chops Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

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.

Steps:

• Tenderize meat pork with a meat mallet. If you're short on time, pound to at least 1/4 inch thickness or thinner.
• Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes. (I've marinated it as long as 1 day and as little as 10 minutes.).
• Just before frying, pour cornstarch on top of pork and stir into marinade.
• Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

Steps:

• Mix together eggs, milk and garlic and let set for flavors to mix.
• Place panko crumbs in a shallow dish.
• Salt and pepper pork chops to taste and dip in the egg mixture.
• Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
• Place chops on a plate and let them set for at least 10 minutes to set the coating.
• Heat oil in large skillet over medium high heat.
• Fry chops for about 3 to 4 minutes per side or until golden brown.
• Do not overcook; these will cook very quickly.

Steps:

• Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
• Whisk egg and soy sauce together in a small bowl.
• Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
• Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
• Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

Steps:

• Mix flour, salt, pepper, and boullion cube.
• Heat oil on med-hi in large skillet.
• Roll chops in flour mixture.
• Add to hot skillet.
• Cook and turn for 20 minutes, until chops are done and golden brown.

Steps:

• Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
• Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining 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 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.

Steps:

• Mix flour, cornstarch and garlic salt.
• Sprinkle pork chops with salt and pepper.
• Dredge chops in flour mixture and shake off excess.
• Pour enough oil into large skillet to reach depth of 1/2" to 1".
• Heat oil to 350 degrees.
• Fry chops in oil until golden about 5 minutes per side.
• Note: I found they cooked much quicker.
• Avoid overcooking or they will be dry.

Steps:

• Melt margarine in a large skillet over medium heat.
• Dust one chop with flour.
• Then cover chop with egg.
• Give the chop a good coating of cracker crumbs.
• Repeat the process for the rest of the chops.
• Fry chops in melted margarine on medium heat till cooked thoroughly.