Crispy Pan Fried Pork Chops Recipe 45 Recipes

CRISPY PAN-FRIED PORK CHOPS

Steps:

• Place 1/3 cup cornstarch in shallow dish or pie plate. In second shallow dish, whisk buttermilk,mustard, and garlic until combined.
• Process cornflakes, 1/2 teaspoons salt, 1/2 teaspoons black pepper,and remaining 1/3 cup of cornstarch in food processor until conrflakes are finely ground, about 10 seconds. Transfer cornflake mixture to third shallow dish.
• Adjust oven rack to middle position and heat oven to 200 degrees.
• With sharp knife, cut 1/16" deep slits on both sides of chops, spaced 1/2" apart, in crosshatch pattern. Season chops liberally with salt and pepper. Dredge 1 chop in cornstarch; shake off excess. Using tongs, coat with buttermilk mixture; let excess drip off. Coat with cornflake mixture; gently pat off excess. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Let coated chops stand for 10 minutes.
• Heat 1/3 cup oil in 12" nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2-5 minutes. Carefully flip chops and continue to cook until second side is golden brown, crispy, and center of chop registers 140 degrees on instant read thermometer. Transfer chops to paper-towel lined plate and let drain for 30 seconds.Transfer to clean wire rack set over rimmed baking sheet, then transfer to oven to keep warm. Discard oil from skillet and wipe clean with paper towels. Repeat process with remaining oil and pork chops.

PAN FRIED PORK CHOPS

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.

CRISPY PAN-FRIED CHICKEN BREAST (OR PORK CHOPS)

Steps:

• In a shallow dish mix together the cornmeal with dry breadcrumbs, pepper and garlic powder.
• Place the eggs in another dish.
• Dip the chicken into the egg, then into the cornmeal mixture coating on both sides.
• heat oil in a skillet over medium-high heat.
• Cook the breasts for about 4-5 minutes on each side or until done, seasoning with seasoned salt while frying if desired.

PAN FRIED PORK CHOPS

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.

CRISPY PORK CHOPS

Steps:

• This recipe is pictured with fauxtaters. The recipe can also be found in my public recipes.
• In a bowl large enough to maneuver the pork chops - combine the egg, mustard, Tabasco, oregano, salt and pepper.
• Whisk until nice and frothy.
• In a separate bowl have ready the crushed breakfast cereal. Set aside until ready to cook.
• In a frying pan heat approximately 1/2 inch deep oil.
• Put your chops between a couple of sheets of plastic wrap and beat them until they are half as thick.
• Dredge the chops in the egg mixture then coat them with cereal.
• Gently lay in the hot oil and cook for 4- 5 minutes on each side.
• Let rest on paper towel to absorb excess oil for approximately 3 minutes.
• Slice and serve for presentation or serve whole.