Easycrunchyporkchops Recipes

Steps:

• Trim the fat off the pork chops.
• Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until their thickness is reduced by half.
• Beat the egg and place in shallow wide bowl.
• Add the mustard, oregano, thyme,salt and pepper.
• On a large plate, combine the breadcrumbs and the Parmesan.
• Press each of the pork chops into the egg mixture, coating both sides.
• Then put the chops into the bread crumbs, covering them evenly.
• Place them on a cooling rack to dry slightly while you heat the oil in a large frying pan until it sizzles if water is dripped into it.
• Cook the pork chops until they are a deep golden color, about 5 to 7 minutes on each side (depending on how thin they are).

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
• Place the Melba toasts, salt, garlic powder, onion powder, paprika, thyme, and sugar in a zip-top bag and seal.
• Pound the toasts to coarse crumbs, leaving some the size of small pebbles.
• Add 2 tablespoons mayonnaise to the bag and work it into the crumb mixture. Transfer to a large plate.
• Working with one chop at a time, coat with 1 tablespoon mayonnaise using your fingers or the back of a spoon; coat thoroughly with Melba crumb mixture.
• Press on the crumbs on the chop to make sure they adhere; lay the chop on a wire rack set over a rimmed baking sheet.
• Bake the pork chops on the wire rack until the coating is golden brown and the center registers 135 degrees, approximately 16 to 22 minutes.
• Transfer the chops to a clean plate and let rest until the pork reaches an internal temperature of 145 to 150 degrees (5 to 10 minutes).

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:

• 1. In a small bowl, whisk the ketchup, Worcestershire sauce, and soy sauce and reserve.
• 2. In a shallow dish, beat the egg. Place the flour and crumbs in two separate shallow bowls. Sprinkle the pork with salt and pepper. Working with one piece at a time, dredge the pork in the flour to coat and shake off excess. Dip in the egg and let excess drip off. Finally, dredge in the panko until well coated. Transfer to a large clean plate. Repeat with the remaining ingredients.
• 3. Fill a large, heavy skillet with oil to a depth of ¼ inch. Heat over medium heat until hot but not smoking. Add two pork chops; do not crowd the pan. Cook until golden brown on the bottom, about 3 minutes, then carefully turn the pieces over. Cook until golden brown and cooked through, about 3 minutes, then transfer to paper towels to drain. Repeat with the remaining pork, adding and heating more oil if necessary. Serve the pork with the dipping sauce.
• 4. Once the stovetop is cool, wipe up any oil splatters or meat juices that may have spilled on the counter with Clorox® Disinfecting Wipes*. Rinse hands once complete.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

Steps:

• Preheat oven to 350 degrees.
• In shallow dish, mix breadcrumbs, garlic, parsley, tarragon, salt and pepper.
• In another dish, beat egg with mustard.
• Place flour in third dish.
• Dredge each pork chop in flour, dip in egg mixture and then breadcrumb mixture, covering completely and patting so crumbs adhere.
• Place chops on baking sheet.
• Place in oven and bake until chops are cooked through (170 degrees), about 30 minutes, depending on thickness of chops, turning once.
• Serve with mushroom or country gravy, mashed potatoes and either apple sauce or baked apples.

Steps:

• Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
• Dip pork chops into beaten egg; then coat with onion crumbs, pressing firmly to adhere. Place pork chops on baking sheet.
• Bake at 400°F for 20 minute or until no longer pink in center.

Steps:

• Mix flour, salt, dry mustard and garlic and dredge the chops with the mixture.
• Heat the oil in a skillet and brown the chops on both sides.
• Place the chops in the crock and add the soup.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• Good over rice or noodles.
• I served it with peas and applesauce.

Steps:

• Rub melted butter, crumbs and seasonings together.
• Rinse chops with cold water and pat dry with paper towels.
• Coat chops thoroughly with the crumb mixture.
• Press crumbs on chops firmly with hands.
• Place chops, in a single layer, on a rack in a shallow baking pan with sides. Do not cover.
• Bake at 325 degrees Fahrenheit for one hour, without turning, until done.

Steps:

• In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
• Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.