Aunt Mimis Pork Chops Recipes

SOUTHERN FRIED PORK CHOPS RECIPE

Steps:

• Begin by making the breader.
• In a small mixing bowl, add the Flour, Corn Starch, Garlic Powder, Salt, Black Pepper and Paprika. Stir all ingredients well. Set aside.
• Prepare the egg wash next.
• Break one egg into a small low sided dish.
• Add the buttermilk. Use a fork and stir mixture well.
• Setup your dredge station for convenience.
• One at a time, dip a pork chop in the flour and coat both sides.
• Dip the chop into the egg mixture, coat both sides well.
• Lift and let any excess drip off.
• Place the chop back into the flour mixture and coat both sides and edges.
• Place about 1/2 inch of cooking oil in a skillet over medium heat.
• Test the oil before adding the chops to fry.
• Gently lower the chops into the hot cooking oil, one at a time.
• Watch the bottoms of the chop and when they start to brown, flip the pork chops over. Don't overcrowd the skillet.
• Let the chops fry for about 6-8 minutes or until done but not over cooked.
• Remove the cooked chops from the skillet, place on a paper towel lined plate and let drain.
• Serve warm and Enjoy.

JUICY BAKED PORK CHOPS

Steps:

• Turn your oven to 400 degrees Fahrenheit.
• In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
• Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
• Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

THE BEST JUICY SKILLET PORK CHOPS

Steps:

• Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
• Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
• After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
• Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
• Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
• Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
• Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
• While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
• Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
• Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

AUNT MIMI'S PORK CHOPS

Steps:

• Brown pork chops. Drain fat and place in a glass baking dish.
• In a medium saucepan, combine remaining ingredients.
• Simmer for two minutes.
• Pour sauce over pork chops.
• Cover with foil and bake 1.5 hours at 325 degrees F.