9/10/2023 0 Comments Fried breaded pork chops recipeMake a seasoning mix by adding the salt, garlic powder, onion powder and black pepper to a small bowl. Optional garnish and extras – You can use chopped fresh herbs like parsley and thyme for garnish and serve with lemon or lime wedges.Oil – We need a neutral (flavorless) oil with a high smoke point (we use canola oil).Eggs – Eggs are used as the wet ingredient to get the coating to stick to the meat.But if all you have is seasoned breadcrumbs use that. Breadcrumbs – Use plain breadcrumbs because we are going to add our own seasoning.Seasoning – We’ll use salt, garlic powder, onion powder, and black pepper for the chops and breadcrumbs.Trim the fat if you like, but I leave it on for flavor. Pork – Thin cut boneless pork chops that are about ½ inch thick.Personally, I like to leave a thin layer of fat on the chops for flavor. If the pork chops have a little fat on the side, you can trim it off if desired.Use tongs to turn the pork so the breading does not flake off.Check the bottom of the pork chop, if it’s browning too quickly, lower the heat. After the first batch, it may be necessary to lower the heat just a little bit.Between batches, remove the skillet from the heat so that the temperature of the oil doesn’t keep rising while you deal with the chops.Preheat the oven to warm (or to its lowest setting) to keep the fried chops warm while frying the rest.The cooling rack will allow air to circulate so that the bottom doesn’t get soggy while you fry the remaining batches. Place the fried pork chops on a baking sheet that’s lined with a cooling rack.The flour and egg will create a “glue” for the breading to stick. The trick to getting breading to stick to pork chops is to dust them in a thin coat of flour before dipping in the egg.As an Amazon Associate I earn from qualifying purchases. This site contains affiliate links to products. For more breaded pork recipes try this Cuban-style breaded pork steak, a fried pork sandwich that’s perfect for game day and a German-style pork schnitzel the whole family will love! Lean pork dries out fast so quick cooking methods like frying are best. In this recipe, thin boneless pork loin chops are seasoned, breaded and quickly fried until golden on the outside and juicy on the inside.īreading and frying is a great way to cook boneless pork chops. The current safe standard for pork chops is an internal temperature of 145° Fahrenheit for doneness.Fried pork chops are a quick way to get a satisfying dinner even on a weeknight. They are a treat but cooking time may have to be adjusted. You may use thicker cut pork chops if that is what you have on hand. Cooking Spray – I used regular ole Pam to lightly spray the tops before baking to help with browning.Cooking Rack – like an oven safe cooling rack to elevate the pork chops for air circulation.Baking Sheet – lined with foil for easy clean up.Salt and Pepper – to season the pork chops.I had one pound of pork chops, which was 4 boneless that were about an inch thick. Boneless are often preferred and easy to handle, particularly for kids. Bone in tend to cook a tad bit faster and have more flavor. Pork Chops – boneless or bone in work well.I prefer Duke’s mayo as my brand of choice because of the extra egginess and twang. Mayonnaise – a small amount of your favorite mayonnaise is the perfect coating for the pork chops so that the breading mixture adheres to the pork.I find that it does last quite a while though. I do love keeping a small wedge of Parmesan on hand to grate myself. Don’t have a Parmesan wedge to grate, just use the pre-grated variety. Freshly Grated Parmesan Cheese – the fresh grated cheese adds wonderful flavor.If you don’t have Panko then don’t sweat it. Panko Bread Crumbs – these Japanese style bread crumbs are wonderful for their light flaky texture and the extra crispiness they offer to foods that are fried….or baked.Here’s what you’ll need to make the panko Parmesan baked pork chops recipe. Check out these tasty recipes with Pork What do I need to make it?
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