Pork Chops In Corn Flake Crumbs Recipes

Steps:

• In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated.
• Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.
• To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.

Steps:

• Pat the chops dry with paper towel.
• Place the flour in a shallow bowl.
• Place beaten eggs into a second bowl& season with salt and pepper.
• Place the crushed corn flakes into a third bowl seasoned with the tarragon, thyme, marjoram and basil.
• The crushed corn flakes can be found in the supermarket next to the Shake-n-bake.
• Dredge a chop in the flour and shake off the excess.
• Then dip it into the eggs and then into the corn flakes.
• Then place it onto either waxed paper or a baking sheet.
• Repeat with all of the remaining chops.
• Heat a large skillet over medium-high heat with enough olive oil to come halfway up the sides of the chops.
• When the oil is hot enough and shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.
• Drain on paper towels and serve immediately.