Crispy Oven Fried Pork Chops Recipes

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:

• 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.

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.

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.

Steps:

• Melt butter in a skillet over medium heat. Add pork chops; season with onion and garlic powder. Cook until pork chops are no longer pink in the center, about 5 minutes per side.
• Transfer pork chops to a plate; top each one with 2 slices of Cheddar cheese. Place a bowl over the plate to trap in heat.
• Place bacon into the skillet; cook until crisp and no longer pink, about 6 minutes. Wrap 3 slices of bacon around each pork chop.

Steps:

• Place 1/3 cup cornstarch in shallow dish or pie plate. In second shallow dish, whisk buttermilk,mustard, and garlic until combined.
• Process cornflakes, 1/2 teaspoons salt, 1/2 teaspoons black pepper,and remaining 1/3 cup of cornstarch in food processor until conrflakes are finely ground, about 10 seconds. Transfer cornflake mixture to third shallow dish.
• Adjust oven rack to middle position and heat oven to 200 degrees.
• With sharp knife, cut 1/16" deep slits on both sides of chops, spaced 1/2" apart, in crosshatch pattern. Season chops liberally with salt and pepper. Dredge 1 chop in cornstarch; shake off excess. Using tongs, coat with buttermilk mixture; let excess drip off. Coat with cornflake mixture; gently pat off excess. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Let coated chops stand for 10 minutes.
• Heat 1/3 cup oil in 12" nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2-5 minutes. Carefully flip chops and continue to cook until second side is golden brown, crispy, and center of chop registers 140 degrees on instant read thermometer. Transfer chops to paper-towel lined plate and let drain for 30 seconds.Transfer to clean wire rack set over rimmed baking sheet, then transfer to oven to keep warm. Discard oil from skillet and wipe clean with paper towels. Repeat process with remaining oil and 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).

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).