Best Breaded Pork Chops With Kickin Peppery Gravy Recipes

EMERIL'S BREADED & BAKED PORK CHOPS

Steps:

• In a medium bowl, combine the milk, garlic, white wine, red pepper, paprika, and 1 teaspoon salt and stir well.
• Add the pork chops and soak at room temperature while assembling the remaining ingredients, at least 30 minutes.
• Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil.
• Place a lightly greased wire rack on top of the baking sheet and set aside.
• In a large sealable plastic bag, add the bread crumbs, remaining 1/2 teaspoon salt, the black pepper, Essence or Italian seasoning, and cheese and shake to combine. Drain the pork chops from the milk mixture, one at a time, and add to the bread crumb mixture.
• Shake to coat thoroughly. (You may need to press the mixture into the chops with your hands.)
• Arrange the pork chops on the baking rack and drizzle with the olive oil.
• Bake for 20-25 minutes, or until cooked through and the breading is crisp and golden.
• **Cook time does not include marinating the chops for 30 minutes in the milk mixture.

BREADED PORK CHOPS WITH SOUR CREAM DILL GRAVY

Steps:

• If pork chops are thick, pound thin.
• Prepare three shallow dishes. One with flour mixed with seasoned salt and pepper, one with beaten egg and milk, and one with breadcrumbs and paprika.
• Dip chops first in flour, then in egg mixture, then in breadcrumbs.
• In a large skillet heat shortening (or oil) to hot.
• Brown pork chops for 3 minutes on each side, or until done.
• Remove and keep warm.
• Pour broth into skillet, scraping to loosen crusty bits.
• Blend the 2 tablespoons flour and dill weed into the sour cream.
• Stir into broth.
• Cook and stir over low heat until thick and bubbly.
• Cook and stir 1-2 minutes more.
• Serve chops with gravy.

BREADED RANCH PORK CHOPS

Steps:

• In a medium sized bowl, place the flour.
• In a second bowl, mix egg, milk and mayonnaise until well blended.
• In a third bowl, mix breadcrumbs and salad dressing mix (or spices of your choice).
• Dip the pork chops, individually, in the flour and shake off the excess.
• After flouring, dip in egg mixture and immediately dredge in breadcrumbs until the pork chop is well-coated; set aside.
• When all three pork chops are breaded, melt 1 tbsp butter in the bottom of a small baking dish in the microwave.
• Add 1 tbsp oil.
• Place the pork chops in the baking dish and bake at 425°F for 15 minutes.
• After 15 minutes remove from oven.
• Remove pork chops to a plate.
• Place second tbsp of butter and oil in the dish and allow to melt.
• Place pork chops back into the dish, turning them over as you do so.
• Bake for an additional 15- 20 minutes.
• Serve with boiled potatoes and green beans.

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

BREADED PORK CHOPS

Steps:

• In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Grease a 13 x 9-inch baking dish.
• Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
• Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
• Heat oil and butter in a skillet over medium heat.
• Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
• Lastly coat in seasoned breadcrumbs.
• Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
• Transfer the chops to the baking dish.
• Cover with foil.
• Set oven to 350 degrees F.
• Bake for about 1 hour.
• Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
• After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
• Replace the foil and bake for another 25-30 minutes or until chops are tender.

BREADED PORK CHOPS WITH KICKIN' PEPPERY GRAVY

Steps:

• 1. Chef's Note: To brine or not to brine... that is the question. In years long past, pork had a very bad reputation... It was fatty, greasy, and in a climate of healthier recipes, people stopped eating pork, and switched to things like turkey, and chicken. So, the hog farmers began raising a leaner version of pork. That was a good thing; however, it had a tendency to come out a bit dry. I hate it when that happens.
• 2. Brining solution for pork chops.
• 3. The basic formula for a brine solution is 1 cup of table salt (without iodine) to a gallon of filtered water. The solution should be salty to the taste but not thick with salt. If you are using kosher salt, increase that to 1.5 cups (kosher salt weighs less by volume).
• 4. When it comes to the amount of brining time, it is more important not to brine too long than not long enough. While some cuts of pork can use days in a brine, even a relatively small amount of time can be helpful. Pork generally takes a long time to get the full effect. I wouldn't bother brining a cut of pork if you didn't have at least a few hours; however, with smaller cuts even 3 or 4 hours can do the trick. Do not; however go longer than the recommended times.
• 5. Pork Chops (about 1 to 1 1/2 inches thick) - 8 to 12 hours (or up to 24 hours). Do not go any longer than 24 hours. Brining is good, but it can be overdone.
• 6. In addition to the salt, you can add some sweetener: brown or white sugar, molasses, or even maple syrup. You can add up to 1/2-cup sweetener per gallon of brine. If you are adding a sweetener, reduce the amount of salt by 1/4 cup for table salt, and 1/2 cup for kosher salt.
• 7. Remember to keep the pork chops completely submerged in the brine solution, and in the refrigerator at all times during the brining process.
• 8. Chef's Tip: Try to get rib chops. As with most meats, tenderness in pork chops often comes at the cost of flavor. I like using pork rib chops because they have more fat than a loin chop, but less connective tissue than a blade chop, helping them strike a great balance between the two ends of the spectrum.
• 9. Gather all your ingredients.
• 10. Add some salt and pepper, cayenne and the ground cumin to the all purpose flour, and mix to combine.
• 11. Add the cream to the whole milk and combine.
• 12. Chef's Note: The addition of the cream (extra fat) will help the flour adhere to the pork.
• 13. Take two dishes or pie plates big enough to hold one of the pork chops. Add the milk/cream to one, and the flour to the other.
• 14. Dip a pork chop in the milk/cream, and thoroughly soak.
• 15. Then drop it into the flour. Make sure the chop is completely coated.
• 16. Lay the pork chop on a wire cooling rack, and repeat with the other three chops.
• 17. Allow the pork chops to rest for 30 minutes before proceeding.
• 18. Chef's Note: The resting period serves two purposes: One, it allows the flour and milk mixture to come together, and stick to the chop... Two, it brings the cold chop closer to room temperature, and helps in the cooking process.
• 19. While the chops are resting, place a large sauté pan over medium-high heat, and add the oil and butter.
• 20. Heat until the butter is melted and the foaming subsides.
• 21. Add the pork chops to the sauté pan, and cook on one side, until browned, about 5 to 7 minutes,
• 22. Chef's Note: Don't play with your food; let them sit there and cook. After about 5 to 7 minutes, use a pair of tongs to carefully lift one up and see if it's brown enough. It should lift off the bottom of the pan without sticking. If it sticks, it's probably not ready to turn.
• 23. Carefully turn the pork chops over, add the onions to the pan, and continue cooking, until the chops are cooked through and the onions are nice and brown, about 7 to 10 minutes.
• 24. Chef's Note: An instant read thermometer should read an internal temperature of 145f (63c).
• 25. Chef's Note: The food safety board used to claim you had to cook pork to 165f (74c), and this usually produced an overcooked dried out chop. Then they got wise and changed the time to 145f (63c), which is still about 5 degrees too much. I usually , cook them to an internal temp of 143f (62c), and allow the carry over cooking of the meat to raise the internal temp to 145f (63c).
• 26. Chef's Note: If the onions are not nice and brown, leave them in the pan, but take out and tent the pork chops. We want nice brown, and crispy onions.
• 27. Remove the onions from the pan, allow to drain on a paper towel, and reserve.
• 28. MAKING THE PEPPERY GRAVY
• 29. While the chops are happily cooking away, add the butter to a saucepan over medium heat.
• 30. When the butter has melted, add the flour, a slight pinch of cayenne pepper, and stir to combine.
• 31. Chef's Note: Mixing a combination of fats with flour is called a roux. What we're doing is making, a "blond" roux (no blond jokes, please). In other words, we're not going to let it cook for very long.
• 32. As soon as the flour and fat are incorporated, add the warm milk, in a slow steam, while whisking to combine it with the roux.
• 33. Chef's Tip: Have a bit of extra warm milk, and flour at the ready, so if the gravy is a bit too thin or thick, you can fix it on the spot.
• 34. Chef's Note: As the gravy is simmering and thickening, slowly add a bit of salt and pepper, and then taste, and slowly add a bit more, until you reach the desired flavor. It should have a peppery kick to it.
• 35. Place the pork chops on a large serving platter, cover with the peppery gravy, and serve family style along with your favorite sides.
• 36. If the dinner is a bit more formal, plate up the pork chops on individual serving pieces, ladle over the gravy, and then add the sides. I'm partial to some mash potatoes, and some of that awesome gravy on top. Enjoy. https://www.justapinch.com/recipes/side/side-potatoes/low-fat-horseradish-mash-potatoes.html?p=20
• 37. Keep the faith, and keep cooking.