Graham Crusted Pork Chops Recipes

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Rinse the pork chops and pat dry. Combine graham cracker crumbs, cinnamon, curry powder, rosemary, salt, and pepper in a large resealable plastic bag. Dip the pork chops in the egg and place in plastic bag; shake to coat.
• Place the pork chops in a prepared 9 x 13 inch baking dish. Bake until the pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Steps:

• Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
• Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
• In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
• Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
• Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
• When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
• Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
• Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.

Steps:

• Put pork chops in a shallow dish or zip-loc bag.
• Add enough milk to cover chops.
• Soak pork chops in the milk several hours or overnight in the refrigerator, turning if necessary.
• Crush the club crackers into coarse crumbs.(I place them in a zip-loc bag and crush them with a rolling pin.).
• Preheat oven to 325 degrees Fahrenheit.
• Remove pork chops from milk.
• Season VERY well with garlic salt (I often use Morton Nature's Seasons in place of the garlic salt).
• Dredge seasoned chops with the cracker crumbs, making sure they are well coated with crumbs.
• Place the coated crumbs on a cookie sheet.(I use an ungreased one and never have a problem with sticking. You can spray it lightly with PAM if you prefer.).
• Bake for 1 hour in preheated 325 degree Fahrenheit oven.
• Cooking time includes soaking overnight.
• Slight variation: Sometimes I will season with Morton's Nature's Seasons instead of the garlic salt.
• ***I have tried this with other crackers, it is okay, but just not quite as good***.

Steps:

• Place biscuit mix and egg in separate shallow bowls. In another shallow bowl, combine the cheese, bread crumbs and rosemary. Coat pork chops with biscuit mix, dip in egg, then coat with cheese mixture. , In a large skillet, brown pork chops on both sides in oil. Cook, uncovered, over medium heat for 10-15 minutes or until juices run clear, turning once.