Best Best Ever Fried Pork Chops Recipes

FRIED PORK CHOP

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.

BEST EVER FRIED PORK CHOPS

Steps:

• 1.Sprinkle chops on both sides with Goya Adobo. I dont measure but dont be afraid to use. Put chops in a bowl and take the egg beat it and dump over chops and mix well to make sure each chop gets covered with egg. Set aside.
• 2. Mix flour, salt, and pepper in a separate bowl.
• 3.Put enough oil in the bottom of frying pan to reach about a quarter inch. heat oil on high.(When you begin frying turn back a little bit or your chops will brown to fast).
• 4. Dredge pork chops in flour mixture and then pan fry. Thin chops cook very fast so you will only need a couple of minutes on each side.
• 5. Enjoy! Great with baked macaroni and fried cabbage or collard greens.

PERFECT FRIED PORK CHOPS RECIPE

Steps:

• Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
• In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning, and salt to taste.
• Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
• Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.
• When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
• Dispose of the excess oil.
• Remove fried pork chop to a plate and repeat with remaining porch chops.
• Store them in an airtight container to eat them as leftovers on busy weeknights.

CRISPY PAN-FRIED PORK CHOPS

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.

OLD-FASHIONED PAN-FRIED PORK CHOPS

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!