CRISPY PAN-FRIED PORK CHOPS
Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL
The addition of a little touch of Chinese five spice gives this classic combination a flavor boost.
Provided by Donal Skehan
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat half the oil in a frying pan and fry the spring onions and fennel for 5 to 6 minutes over a medium-high heat until they begin to soften and become golden. Add the spices and cook for a minute more, tossing the onions and fennel until coated, then remove from the pan and set aside.
- Season the pork chops with salt and pepper. Increase the heat and fry the chops for 2 to 3 minutes on each side until lovely and golden and nearly cooked through.
- Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute, then serve.
CRISPY PAN-FRIED CHICKEN BREAST (OR PORK CHOPS)
The coating also works well with skin on chicken pieces and pork chops you will need to adjust the cooking time, if using seasoned breadcrumbs then you can omit the garlic powder --- the coating amount is enough for 4 breasts but it can easily be doubled, If desired you can pound the breasts thinner with a meat mallet before coating :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
CRISPY PAN FRIED PORK CHOPS RECIPE - (4/5)
Provided by LaLaCooks
Number Of Ingredients 10
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, teaspoon salt, teaspoon pepper, and remaining 1/3 cup cornstarch in food processor until cornflakes 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-inch-deep slits on both sides of chops, spaced 1 inch 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 10 minutes. Heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2 to 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, 2 to 5 minutes longer. Transfer chops to paper towel-lined plate and let drain 30 seconds on each side. Transfer to clean wire rack set over rimmed baking sheet, then transfer to oven to keep warm. Discard oil in skillet and wipe clean with paper towels. Repeat process with remaining oil and pork chops. Serve with lemon wedges.
CRISPY PAN FRIED PORK CHOPS, CHICKEN OR FISH
Categories Chicken
Number Of Ingredients 5
Steps:
- Pat the meat dry and dust with arrowroot. Dip in buttermilk. Press into the meat a mixture of panko, arrowroot and any spices, garlic, cheese or herbs that you would like. Let rest for about 10 minutes. Fry in a small amount of oil until golden brown
CRISPY PAN-FRIED PORK CHOPS
Make and share this Crispy Pan-Fried Pork Chops recipe from Food.com.
Provided by KathyP53
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 541.3, Fat 31.5, SaturatedFat 7.1, Cholesterol 125.2, Sodium 240.5, Carbohydrate 20.7, Fiber 0.5, Sugar 2.6, Protein 41.8
CRISPY PAN FRIED PORK CHOPS
Steps:
- 1. Place cornstarch in large zipper bag. In shallow dish, whisk buttermilk, mustard, and garlic until combined. Process cornflakes, 1/4 t salt, and 1/2 t pepper in processor until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to second shallow dish. 2. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. With sharp knife, cut 1/16"-deep slits on both sides of chops, spaced 1/2" apart, in cross-hatch pattern. Season chops with salt and pepper. 3. Working with half of the chops at a time, place chops in baggie of cornstarch, seal, and shake to coat chops. Using tongs. remove chops from bag, shaking off exess cornstarch, coat in buttermilk mixture, then coat with conflace mixture, pressing gently to adher. Place breaded chops on prepared wire rack. Let sit for 10 minutes. 4. Heat 1/3 C oil in 12" nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2 to 5 minutes. Carefully flip chops and continume to cook until second side is golden brown and crispy, and center of chop registers 145 degrees, 2 to 5 minutes longer. Transfer chops to paper towel-lined plate and let drain 30 seconds on each side. Transfer to clean wire rack set in rimmed baking sheet and keep warm in oven. Discard oil in skillet and wipe clean with paper towels. Repeat with remaining oil and chops. Serve with lemon wedges.
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