Time 35m Yield 4 Number Of Ingredients 11 Steps:
In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour. With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper. Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven’t stuck can fall away Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.
Time 6h15m Yield 6 servings. Number Of Ingredients 8 Steps:
In a shallow bowl, combine flour, salt, mustard and garlic powder; add pork chops and turn to coat. In a large skillet, heat oil over medium-high heat; brown meat on both sides in batches. Place in a 5-qt. slow cooker. Combine soup and water; pour over chops. Cover and cook on low until meat is tender, 6-8 hours. If desired, thicken pan juices and serve with the pork chops.
Time 2h10m Yield 4 to 6 servings Number Of Ingredients 21 Steps:
Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F. While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.) In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops.
Number Of Ingredients 8 Steps:
Can use bone in pork chops or boneless cutlets etc… I like to use a meat mallet and pound my chops pretty thin, cooks more even and faster. 1. Mix egg and 3 tablespoons of milk together in a shallow dish. 2. Mix pinch of garlic powder, 1 teaspoon of thyme, pinch of cayenne pepper, salt and pepper with bread crumbs on plate or shallow dish 3. Cover pork chops first with flour, then with egg mixture and then with bread crumbs. 4. Preheat oil in skillet to medium heat. 5. Fry until golden brown for about 3-4 minutes per side. For Mustard Sauce: 1. Remove oil from the skillet and leave about 1 tablespoon. Add mustard, 1 tablespoon of flour and mix well. Add the rest of the milk, water, garlic powder, 1/2 teaspoon of thyme, pinch of cayenne pepper, salt and pepper. 2. Mix all together and let it thicken. When the sauce thickens cover pork chops with it and serve.
Time 6h10m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Mix together flour, salt, mustard and garlic powder. Dredge pork chops in mixture. In skillet, brown chops on both sides. Place in crockpot. Combine soup and water and pour over chops. Cover and cook on low for 6 to 8 hours or until meat is tender. Pan juices can be thickened and served with the pork chops.
Time 1h Yield 6 servings Number Of Ingredients 24 Steps:
For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops. For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack. Serve with gravy. For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops. For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack. Serve with gravy.
Time 21m Number Of Ingredients 8 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.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Trim excess fat from chops. Combine beaten egg and milk. Dip pork chops egg mixture, then in bread crumbs or cracker crumbs. In heavy skillet heat 4 tablespoon of shortening on medium high heat, brown chops on both sides in hot shortening.Just til golden brown. Season with salt. Add 1/4 cup water. Cover and cook over low heat(simmer)for 30 to 45 minutes or til tender. Lift chops occasionally to prevent sticking. For crisp coating.remove cover the last 15 minutes.(Or finish off in oven) Heat oven to 350 degrees. Put pork chops on cookie sheet, spray with Pam (or other cooking spray) Add 1/4 cup of water. Cover with foil. Bake for 30 - 45 minutes. Uncover last 5 minutes to crisp them up. Serve.
More about “chicken fried chops recipes”
Time 35m Number Of Ingredients 15 Steps:
In a shallow bowl or pie tin, mix together Bisquick, paprika, garlic powder, salt, pepper, and chili powder. In a second shallow bowl or pie tin, mix together the eggs and milk until blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and all-purpose flour With a fork, poke the pork chops all over to tenderize the meat. Season each pork chop on both sides with salt and pepper. Gently press each pork chop into the Bisquick mixture to coat, then shake off the excess flour. Dip the pork chop into the egg mixture, then press each chop into the cracker mixture. Heat the oil in a large, deep skillet over medium heat. Once the oil is hot, add in the butter. Gently place the pork chops into the hot oil. Fry the pork chops until the meat is no longer pink in the center and the crust is crisp and golden brown (about 2-3 minutes on one side and then 1-3 minutes on the other side). Remove the pork chops from the pan and drain the excess oil on paper towels on a plate. Repeat the process with remaining pork chops.
