Fried Pork Chop Recipes

Steps:

• Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
• When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

Steps:

• Mix milk with first amount of salt (2 teaspoons) and allow pork chops to soak in this mixture for as long as you'd like, about an hour to maybe four works well. Overnight soaking will result in too much moisture & your breading will fall off.
• Remove pork chops from brine, and set aside. Brine should be discarded.
• Mix all spices in with flour.
• Heat oil in pan.
• Coat each side of the pork chops, applying pressure to make the batter stay on during cooking. One coat is good for a thin layer of batter. For a thicker coating, dip them in a separate bowl of a little milk with an egg mixed well, and again in the flour.
• Make sure oil is hot. You can check by dropping a pinch of flour in, and it will sizzle if it is. Oil temperature should be around 375 degrees F, if you have an oil thermometer.
• Cook on each side 4-6 minutes on each side, or until meat is no longer pink inside. Chops with bones will take a bit longer, and we cook them on one side until blood starts to come out of the bone before flipping. If you have a meat thermometer, the inner temperature should be at least 160 degrees F.

Steps:

• Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
• In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning, and salt to taste.
• Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
• Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.
• When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
• Dispose of the excess oil.
• Remove fried pork chop to a plate and repeat with remaining porch chops.
• Store them in an airtight container to eat them as leftovers on busy weeknights.

Steps:

• For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
• Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
• Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
• Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
• For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

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).

Steps:

• Heat oil in a deep skillet to 350 degrees F.
• Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Pour the buttermilk over the chops and turn to coat.
• Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.
• Using tongs, gently lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined pate to drain. Serve hot.

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:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

Steps:

• Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Use the tenderizer side for a few whacks at the end. Sprinkle both sides of the pork chop with salt and pepper.
• Finely crush the butter crackers in a large plastic resealable bag.
• In a small baking dish, combine the flour and cayenne. In a second dish combine the buttermilk and hot sauce. Add the crushed crackers to a third dish.
• Dredge a pork chop through the flour mixture, dusting off any excess, then through the buttermilk, letting excess drip off, and then through the crushed crackers, making sure to coat on each side. Set on a sheet tray and continue with the remaining chops. Rest the chops for 10 minutes in the refrigerator. This will help the breading stick to the chops.
• Fill a large high-sided skillet halfway with vegetable oil and heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.
• Using tongs, carefully place the pork chops in batches, into the hot oil. Fry, flipping once halfway through cooking (only if the chops are not submerged), until golden brown and fully cooked, about 8 minutes. Repeat with the remaining pork and serve.

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:

• 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.

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.

Steps:

• Combine the garlic powder, paprika, salt, pepper, and cayenne in a bowl. Place the flour in a shallow dish. Pat the chops dry with paper towels. Cut 2 slits about 2 inches apart through the fat on the edges of each chop (Since pork chops have a tendency to curl when cooked at high heat, cutting the slits will prevent this from happening). Season both sides of the chops with the spice mixture, then dredge the chops lightly in the flour (do NOT discard the flour). Transfer to a plate and let rest for 10 minutes.
• Meanwhile, cook the chopped bacon in a large nonstick skillet over medium heat until the fat renders and the bacon is crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve for another use. (if having baked potatoes with the pork chops, serve with sour cream, chopped chives, and sprinkle on the cooked, chopped bacon -- YUM!) Do NOT wipe out the pan!
• Add the oil to the fat in the pan and heat over medium-high heat until just smoking. Return the chops to the flour dish and turn to coat. Cook the chops until well browned, 3 to 4 minutes per side.
• Serve and enjoy!

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:

• Generously coat salt, pepper and paprika on both sides of chops.
• Place flour into a plastic bag.
• Shake chops in bag to coat flour and then set aside in a plate for 5 to 10 minutes. Then shake and flour in bag a second time.
• Pour oil into a 10 inch frying skillet. Turn burner on to medium high. (On my stove top there are numbers 1-10) I use 6 as medium high to begin.
• Once a piece of flour dropped into oil and it sizzles, place chops in and turn down to 5 which would be considered medium.
• Let chops fry just a few seconds then turn over -- then again for a few seconds. This will be repeated approximately 3 times for turning to each side.
• Once you see oil begins to stop sizzling, they are done and should be a golden brown. Do not get too dark brown or they will be tough.

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.