Best Pan Fried Breaded Pork Chops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-FRIED BREADED PORK CHOPS



Pan-fried breaded pork chops image

Make the best out of a cheap and delicious cut by making pan-fried breaded pork chops for dinner. They're flavorful, juicy and so irresistible coated in crispy breadcrumbs with a drizzle of lemon juice on top.

Provided by Amélie

Categories     Dinner

Time 30m

Yield 3

Number Of Ingredients 9

3 pork chops, bone-in preferably
1 tbsp all-purpose flour, heaped
1 egg
100g breadcrumbs (1 cup)
¾ tsp dried oregano
¼ tsp garlic powder
1 tbsp frying oil
30g butter, cubed (2 tbsp)
1 lemon, cut in quarters

Steps:

  • . Take the pork chops out of the fridge 30 min before cooking. Pat off the pork chops with a paper towel until they are as dry as possible. Season generously with salt and black pepper on both sides. Place the flour on a plate. Beat the egg in a deep plate. Combine the breadcrumbs, dried oregano and garlic powder and place on another plate.
  • . Remove from the pan and drain on a cooling rack. Leave to rest for a couple of minutes. Garnish with a sprinkle of sea salt and serve with lemon on the side.

Nutrition Facts : ServingSize 1, Calories 531, Fat 35.9g

BREADED FRIED PORK CHOPS RECIPE



Breaded Fried Pork Chops Recipe image

These thin pork chops are coated in a flavorful mixture of panko bread crumbs, Parmesan cheese, and fresh sage, then fried until supremely crisp on the outside and tender and juicy within. If you have a large cast iron skillet, now's the time to break it out.

Provided by Daniel Gritzer

Categories     Entree     Mains     Quick Dinners

Time 35m

Yield 6

Number Of Ingredients 8

8 (1/2-inch-thick) bone-in rib or center-cut pork chops (about 6 ounces/170g each)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (4 1/2 ounces; 120g)
4 large eggs, beaten
2 cups panko bread crumbs (4 ounces; 115g), roughly crushed by hand if very large
1 ounce (30g) grated Parmigiano-Reggiano cheese
1 tablespoon minced fresh sage leaves (about 10 leaves)
About 1 to 1 1/2 cups (240 to 360ml) vegetable or canola oil, or clarified butter , for frying (see note)

Steps:

  • Season pork all over with salt and pepper. Set 3 wide, shallow bowls on a work surface. Add flour to the first one; beaten eggs to the second; and panko, Parmesan cheese, and sage to the third. Season panko and Parmesan with salt and pepper and mix thoroughly.
  • Fill a large cast iron skillet or straight-sided sauté pan with 1/4 inch oil or clarified butter. (To speed things up even more, use 2 skillets simultaneously.) Heat cooking fat over high heat until shimmering and just shy of smoking. A bread crumb dropped in it should sizzle and foam immediately.

Nutrition Facts : Calories 419 kcal, Carbohydrate 21 g, Cholesterol 159 mg, Fiber 1 g, Protein 27 g, SaturatedFat 5 g, Sodium 673 mg, Sugar 1 g, Fat 24 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

PAN FRIED PORK CHOPS



Pan Fried Pork Chops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Smashed new potatoes, for serving

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.

PAN-FRIED BREADED PORK CHOPS



Pan-Fried Breaded Pork Chops image

Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.

Provided by David Tanis

Categories     meat, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 (8-ounce) center-cut pork chops, about 1/2-inch thick
Kosher salt and black pepper
2 eggs, beaten
1/2 cup milk
Small pinch of cayenne powder
All-purpose flour, for sprinkling
3 cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
1 cup clarified butter, extra-virgin olive oil or lard, plus more as needed
Lemon wedges, for garnish

Steps:

  • Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
  • Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
  • Sprinkle flour generously over the chops on both sides, then shake off excess.
  • Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
  • Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
  • Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
  • Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
  • Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

CRISPY PAN-FRIED PORK CHOPS



Crispy Pan-Fried Pork Chops image

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

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total)
Extra-virgin olive oil, for shallow frying
Cooked spinach, for serving
Lemon wedges, for serving

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.

PORK CHOPS (BREADED)



PORK CHOPS (Breaded) image

I developed this recipe, which makes the most delicious pan-fried, breaded pork chops. I used to use bread crumbs, but the crushed corn flakes are so much better.

Provided by Alan Leonetti

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

4 pork chops (1/2" thick)
flour (for dredging)
2 large eggs (slightly beaten)
1 teaspoon kosher salt
ground black pepper
1 1/2 cups crushed corn flakes
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
extra virgin olive oil

Steps:

  • Pat the chops dry with paper towel.
  • Place the flour in a shallow bowl.
  • Place beaten eggs into a second bowl& season with salt and pepper.
  • Place the crushed corn flakes into a third bowl seasoned with the tarragon, thyme, marjoram and basil.
  • The crushed corn flakes can be found in the supermarket next to the Shake-n-bake.
  • Dredge a chop in the flour and shake off the excess.
  • Then dip it into the eggs and then into the corn flakes.
  • Then place it onto either waxed paper or a baking sheet.
  • Repeat with all of the remaining chops.
  • Heat a large skillet over medium-high heat with enough olive oil to come halfway up the sides of the chops.
  • When the oil is hot enough and shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.
  • Drain on paper towels and serve immediately.

PANKO PORK CHOPS



Panko Pork Chops image

A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.

Provided by Yoly

Categories     Pan Fried Pork Chops

Time 20m

Yield 2

Number Of Ingredients 8

2 large eggs, beaten
½ cup flour
1 teaspoon seasoned salt (such as Lawry's®)
½ teaspoon garlic powder
½ teaspoon black pepper
¾ cup panko bread crumbs
2 (6 ounce) pork chops, about 1/2-inch to 3/4-inch thick
¼ cup oil

Steps:

  • Place beaten eggs on a large plate.
  • Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
  • Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
  • Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g

ITALIAN BREADED PORK CHOPS



Italian Breaded Pork Chops image

My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.

Provided by ELISAW

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 8

3 eggs, lightly beaten
3 tablespoons milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops

Steps:

  • Preheat oven to 325 degrees F (160 degrees C).
  • In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  • Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
  • Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
  • Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 440.3 calories, Carbohydrate 33.4 g, Cholesterol 185.6 mg, Fat 20.3 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 6.1 g, Sodium 1026.1 mg, Sugar 3.6 g

Related Topics