Old Fashioned Pan Fried Pork Chops Recipes

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:

• 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:

• 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 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:

• 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:

• Preheat a deep fryer or a pot of oil to 350 degrees F.
• Butterfly the pork loin. Place the flour in a shallow dish. Place the bread crumbs in a separate shallow dish. Break the egg into a bowl and beat. Add salt and pepper to the egg to obtain the flavor. Dip the pork loin into the flour on both sides, back and front. Dip the pork loin, back and front, into the egg. Cover with bread crumbs.
• Place the breadcrumb covered pork loin into hot oil, either in a pan or a deep fryer. Cook until well done

Steps:

• Wash pork chops, pat dry and season with salt and pepper to taste.
• In a large skillet, heat the oil - medium high heat.
• Dredge chops in flour and shake of excess and sear in the heated oil - cook for about 1 minute per side to brown.
• Remove chops from skillet and place on a brown paper bag to absorb excess oil.
• Turn skillet to medium low and add onion and garlic to the pan. Cook for about 2 minutes to soften the onion and then add chops back to the skillet.
• Cover with 1/4 cup water and put a lid on the skillet and steam the chops for about 20 minutes.

Steps:

• Rub the chops with seasoning and set aside.
• Beat eggs with sour cream.
• Dip the chops in eggwash.
• Coat with flour mixture, let"rest" on wire rack 5 to 6 minutes.
• Heat oil in heavy skillet.
• Fry chops 4 to 5 minutes each side.
• Plate up and serve with a dollop of very hot black bean/salsa topping.

Steps:

• In a large resealable plastic bag, combine the flour, mustard, garlic salt and pepper. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown chops in oil on each side. Transfer to a 3-qt. slow cooker. Top with soup, onion and parsley. Cover and cook on low for 5-6 hours or until meat is tender.